Lemon Blueberry Scones Vanilla (Print Version)

Buttery scones with juicy blueberries, bright lemon zest, and a smooth vanilla glaze—ideal for breakfast or tea.

# What You Need:

→ 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 - Zest of 1 large lemon
07 - 1/2 cup cold unsalted butter, cubed
08 - 2/3 cup cold heavy cream, plus extra for brushing
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
11 - 1 cup fresh blueberries

→ Vanilla Glaze

12 - 1 cup powdered sugar, sifted
13 - 2 tablespoons milk or cream
14 - 1/2 teaspoon pure vanilla extract

# Preparation Steps:

01 - Set oven temperature to 400°F and prepare a baking sheet lined with parchment paper.
02 - Whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl.
03 - Incorporate cold butter cubes into dry ingredients using a pastry blender or fingertips until mixture resembles coarse crumbs.
04 - Whisk heavy cream, egg, and vanilla extract together in a separate bowl.
05 - Pour wet mixture into dry ingredients and gently stir until just combined, avoiding overmixing.
06 - Carefully fold blueberries into the dough using a spatula.
07 - Transfer dough onto a lightly floured surface and pat into a 7-inch diameter circle approximately 3/4 inch thick.
08 - Slice dough into 8 equal wedges and place them evenly on the prepared baking sheet.
09 - Lightly brush the tops of scones with heavy cream for a golden finish.
10 - Bake for 18 to 20 minutes until golden brown, then transfer to a wire rack to cool.
11 - Whisk powdered sugar, milk or cream, and vanilla extract until smooth.
12 - Drizzle the vanilla glaze evenly over cooled scones before serving.

# Expert Advice:

01 -
  • Theyre buttery and crumbly without being dry, with pockets of jammy blueberries in every bite.
  • The lemon zest makes them taste bright and alive, not heavy like some breakfast pastries.
  • You can have them on the table in under an hour, and they look like you tried much harder than you did.
02 -
  • Cold butter is non-negotiable, if its soft the scones will spread instead of rise and youll lose that flaky texture.
  • Dont overmix the dough or itll turn tough and dense, stop as soon as it comes together even if it looks messy.
  • If youre using frozen blueberries, leave them frozen or theyll bleed into the dough and turn everything purple.
03 -
  • Grate frozen butter on a box grater if you want perfectly even pieces that stay cold while you work.
  • Add a teaspoon of poppy seeds to the dough for a little crunch and a more elegant look.
  • If you dont have heavy cream, use half-and-half or whole milk, the scones will still turn out just a little less rich.

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