Lemon Blueberry Scones Vanilla Glaze (Print Version)

Enjoy tender, buttery scones filled with blueberries and lemon zest, topped with a sweet vanilla glaze.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1 tablespoon finely grated lemon zest

→ Wet Ingredients

06 - 1/2 cup unsalted butter, cold and cubed
07 - 2/3 cup heavy cream, plus extra for brushing
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract

→ Fruit

10 - 1 cup fresh blueberries (or frozen, unthawed)

→ Sweet Vanilla Glaze

11 - 1 cup confectioners sugar, sifted
12 - 2 tablespoons milk or cream
13 - 1/2 teaspoon pure vanilla extract

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon zest.
03 - Add cold, cubed butter and cut into dry ingredients using a pastry cutter or fingertips until mixture resembles coarse crumbs.
04 - In a small bowl, whisk heavy cream, egg, and vanilla extract until combined.
05 - Pour wet ingredients over dry and mix gently until just combined.
06 - Carefully fold in blueberries, avoiding overmixing to maintain berry integrity.
07 - Turn dough onto lightly floured surface and pat into a 1-inch thick circle.
08 - Cut dough into 8 wedges and transfer to prepared baking sheet, spacing slightly apart.
09 - Lightly brush tops with additional heavy cream.
10 - Bake for 18 to 22 minutes until golden and cooked through; then cool on a wire rack.
11 - Whisk confectioners sugar, milk or cream, and vanilla extract until smooth.
12 - Drizzle glaze over cooled scones before serving.

# Expert Suggestions:

01 -
  • They come together in under 40 minutes, which means you can have warm scones on the table before your coffee gets cold.
  • The combination of tart lemon and sweet blueberry feels fancy enough for company but easy enough for a solo breakfast.
  • That vanilla glaze is the little finishing touch that makes people think you spent hours in the kitchen when you really didn't.
02 -
  • The moment you overmix the dough is the moment your scones become dense and sad, so embrace the lumpy dough and stop stirring as soon as everything is barely combined.
  • Frozen blueberries work brilliantly straight from the freezer and actually bleed less than thawed ones, which was a game-changer once I figured it out.
  • Don't skip the cream brush on top—it's what transforms these from homemade to bakery-quality looking.
03 -
  • If your blueberries are thawing and releasing juice, toss them in a tablespoon of flour before folding them in—it helps them stay intact and prevents streaking.
  • Make the dough on a cool day or in a cool kitchen if possible, and work quickly; warm dough gives you tight, dense scones instead of fluffy ones.

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