Lemon Blueberry Scones Vanilla (Printable)
Buttery scones with juicy blueberries and lemon zest, topped with a smooth vanilla glaze for a bright flavor.
# What You'll Need:
→ For the Scones
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 tablespoon finely grated lemon zest (about 1 lemon)
07 - 1/2 cup cold unsalted butter, cubed
08 - 3/4 cup cold heavy cream, plus extra for brushing
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
11 - 1 cup fresh blueberries (or frozen, unthawed)
→ For the Vanilla Glaze
12 - 1 cup powdered sugar, sifted
13 - 2–3 tablespoons milk or heavy cream
14 - 1/2 teaspoon pure vanilla extract
# How-to Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest until well combined.
03 - Add the cold butter to the flour mixture and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a small bowl, whisk together the cream, egg, and vanilla extract until fully blended.
05 - Pour the wet ingredients into the dry mixture and stir gently with a spatula just until combined. Do not overmix—the dough should be slightly shaggy.
06 - Gently fold in the blueberries, being careful not to crush them.
07 - Turn the dough onto a lightly floured surface. Gently pat it into a 7–8 inch circle, about 1 inch thick.
08 - Cut the circle into 8 equal wedges. Transfer to the prepared baking sheet, spacing them about 2 inches apart.
09 - Lightly brush the tops of each scone with a small amount of extra cream.
10 - Bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
11 - Let the scones cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
12 - While scones cool, whisk together powdered sugar, 2 tablespoons of milk or cream, and vanilla extract until smooth and pourable. Add more liquid if needed to reach desired consistency.
13 - Drizzle the glaze over the cooled scones and serve immediately.
# Expert Pointers:
01 -
- These scones strike that perfect balance between tender crumb and slightly crisp edges that makes bakery treats so special
- The vanilla glaze transforms them from breakfast to dessert, though I wont judge if you eat them for both
02 -
- Cold ingredients are non negotiable here. Warm butter creates dense, tough scones instead of the tender flaky ones were chasing.
- That patting technique for shaping the dough works better than rolling. Rolling can overwork the gluten and make scones tough.
03 -
- If you only have salted butter, reduce the salt in the recipe by half. This keeps the flavor balanced without becoming overwhelming.
- Room temperature blueberries hold their shape better than frozen ones, though both work perfectly fine in this recipe.