Lemon Blueberry Vanilla Scones (Print Version)
Buttery scones with fresh blueberries and lemon topped with vanilla glaze
# What You Need:
→ Dry Ingredients
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
→ Wet & Fat Ingredients
06 - 1/2 cup unsalted butter, cold and cubed
07 - 1 large egg
08 - 1/2 cup sour cream or plain Greek yogurt
09 - 2 tablespoons lemon juice
10 - 1 tablespoon lemon zest
11 - 1 teaspoon pure vanilla extract
→ Add-ins
12 - 1 cup fresh blueberries
→ Vanilla Glaze
13 - 1 cup powdered sugar
14 - 2-3 tablespoons milk
15 - 1/2 teaspoon pure vanilla extract
# Preparation Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well blended.
03 - Add cold, cubed butter to the flour mixture. Use a pastry cutter or fork to cut in butter until mixture resembles coarse crumbs with some pea-sized pieces remaining.
04 - In a separate bowl, whisk egg, sour cream, lemon juice, lemon zest, and vanilla extract until smooth and fully combined.
05 - Pour wet mixture into dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix as this will result in tough scones.
06 - Gently fold in fresh blueberries, taking care not to crush them.
07 - Transfer dough to a lightly floured surface. Pat into a 1-inch thick circle. Cut into 8 equal wedges and arrange on prepared baking sheet, leaving space between each scone.
08 - Bake for 16-18 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack for at least 10 minutes before glazing.
09 - Whisk powdered sugar, vanilla extract, and 2 tablespoons milk until smooth. Add additional milk, 1 teaspoon at a time, until reaching desired drizzling consistency.
10 - Drizzle vanilla glaze over cooled scones. Allow glaze to set for 5 minutes before serving. Best served warm or at room temperature.
# Expert Advice:
01 -
- The sour cream creates the most incredibly tender crumb that literally melts in your mouth
- Fresh blueberries burst in every bite while lemon keeps everything bright and not too sweet
- These come together in under 40 minutes but taste like you spent all morning baking
02 -
- Overworking the dough activates gluten and makes tough scones, so stop mixing as soon as it comes together
- If your butter starts softening while you work, pop the bowl in the freezer for 10 minutes before continuing
- The freezer trick for shaped scones is absolute magic for getting that professional rise and flakiness
03 -
- Grate your butter instead of cubing it for even faster incorporation and more consistent flakiness
- Use a scale if you have one, flour measurements can vary wildly and affect the final texture