Lemon Blueberry Scones Vanilla (Printable)

Buttery scones filled with blueberries and lemon, finished with a smooth vanilla glaze.

# What's Needed:

→ Scones

01 - 2 cups all-purpose flour (250 g)
02 - 1/3 cup granulated sugar (65 g)
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 (115 g)
08 - 2/3 cup cold heavy cream (160 ml), plus extra for brushing
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
11 - 1 cup fresh blueberries (150 g), can use frozen unthawed

→ Vanilla Glaze

12 - 1 cup sifted powdered sugar (120 g)
13 - 2 tablespoons milk or cream
14 - 1/2 teaspoon pure vanilla extract

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest.
03 - Add cold, cubed butter to dry ingredients. Use a pastry blender or fingertips to cut in butter until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
05 - Pour wet mixture into dry ingredients. Stir gently until just combined, taking care not to overmix.
06 - Gently fold fresh or frozen blueberries into the dough using a spatula.
07 - Turn dough onto a lightly floured surface. Pat into a 7-inch round circle about 3/4 inch thick.
08 - Cut the dough into 8 equal wedges. Transfer wedges to the prepared baking sheet.
09 - Lightly brush the tops of each wedge with additional heavy cream.
10 - Bake for 18 to 20 minutes, or until scones turn golden brown. Remove and cool on a wire rack.
11 - Whisk together sifted powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle the glaze over cooled scones.

# Tips for Success:

01 -
  • They come together in under an hour and taste like you spent all morning fussing over them.
  • The lemon keeps them from feeling heavy, and the glaze gives you that bakery-quality finish without any fancy equipment.
  • Frozen blueberries work just as well as fresh, so you can make these any time of year.
02 -
  • If you're even slightly heavy-handed with your mixing, you'll end up with dense, cake-like scones instead of tender ones—gentle folding is everything here.
  • Frozen blueberries really do stay intact better than fresh ones; I learned this the hard way when my first batch turned an unfortunate purple-grey color.
  • Don't skip chilling your butter—warm butter makes greasy, flat scones that spread instead of rise.
03 -
  • A microplane zester makes lemon zest almost foolproof and prevents you from getting bitter white pith mixed in.
  • If you're in a warm kitchen, chill your mixing bowl and even your flour for an extra advantage when working with butter.
  • An egg wash (one beaten egg brushed on top) creates more dramatic color, but cream is gentler and still delivers beautiful golden scones.

Go Back