Lemon Blueberry Scones Vanilla (Printable)

Buttery scones with fresh blueberries, lemon zest, and a smooth vanilla glaze for a bright, flavorful treat.

# What You'll Need:

→ Scones

01 - 2 cups all-purpose flour (8.8 oz)
02 - 1/3 cup granulated sugar (2.3 oz)
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 (4 oz)
08 - 2/3 cup cold heavy cream (5.4 fl oz), plus extra for brushing
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
11 - 1 cup fresh blueberries (5.3 oz) (can use frozen, unthawed)

→ Vanilla Glaze

12 - 1 cup powdered sugar, sifted (4.2 oz)
13 - 2 tablespoons milk or cream (1 fl oz)
14 - 1/2 teaspoon pure vanilla extract

# 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, salt, and lemon zest.
03 - Add cubed cold butter to dry mixture and cut in using a pastry blender or fingertips until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk heavy cream, egg, and vanilla extract until combined.
05 - Pour wet ingredients into the dry and stir gently until just combined, avoiding overmixing.
06 - Gently fold fresh or frozen blueberries into the dough using a spatula.
07 - Turn dough onto a lightly floured surface and pat into a 7-inch circle about 3/4 inch thick.
08 - Cut dough into 8 wedges and arrange on the prepared baking sheet.
09 - Lightly brush the tops of wedges with heavy cream.
10 - Bake for 18 to 20 minutes or until golden brown. Transfer to a wire rack to cool.
11 - Whisk powdered sugar, milk or cream, and vanilla extract until smooth.
12 - Drizzle vanilla glaze over cooled scones before serving.

# Expert Tips:

01 -
  • They're buttery and tender in a way that feels indulgent but comes together in less than an hour.
  • Fresh blueberries burst with juice, and the lemon brings a brightness that makes them feel like more than just breakfast.
  • The vanilla glaze is simple enough to drizzle while the scones cool, turning something ordinary into a small celebration.
02 -
  • Cold ingredients are non-negotiable; if your butter softens during mixing, your scones become dense instead of tender—keep everything fridge-cold.
  • Frozen blueberries straight from the freezer prevent them from bleeding color into the dough and breaking apart during baking, which changes the texture entirely.
  • The moment you see streaks of flour disappear is the moment to stop stirring; every extra stir with a wet dough develops gluten and ruins the tender crumb you're working toward.
03 -
  • If your kitchen is warm, chill your bowl, utensils, and even the flour for a few minutes before starting; warm conditions soften the butter too quickly and compromise the tender crumb.
  • A pastry blender is a worthwhile investment if you make scones regularly, but your fingertips work just fine if you're quick and gentle about it.
  • The glaze tastes best when it's smooth and thick enough to cling to the scone without running off; adjust the milk a teaspoon at a time until you hit that sweet spot.

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