Lemon Blueberry Scones Vanilla (Printable)
Buttery scones with blueberries and bright lemon flavor, finished with a smooth vanilla glaze.
# What You'll Need:
→ For the Scones
01 - 2 cups all-purpose flour (250 grams)
02 - 1/3 cup granulated sugar (65 grams)
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 tablespoon finely grated lemon zest (from approximately 1 lemon)
07 - 1/2 cup cold unsalted butter, cubed (115 grams)
08 - 3/4 cup cold heavy cream (180 milliliters), plus additional for brushing
09 - 1 large egg
10 - 1 teaspoon pure vanilla extract
11 - 1 cup fresh blueberries (150 grams), or frozen unthawed
→ For the Vanilla Glaze
12 - 1 cup powdered sugar, sifted (120 grams)
13 - 2 to 3 tablespoons milk or heavy cream
14 - 1/2 teaspoon pure vanilla extract
# How To Make It:
01 - Preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking.
02 - In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until thoroughly combined.
03 - Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
04 - In a separate small bowl, whisk together the cold heavy cream, large egg, and vanilla extract until fully incorporated.
05 - Pour the wet mixture into the dry ingredients. Stir gently with a spatula or wooden spoon just until the dough begins to come together. Take care not to overmix, as this can result in tough scones.
06 - Gently fold in the fresh blueberries, distributing them evenly throughout the dough without crushing them.
07 - Turn the dough onto a lightly floured work surface. Gently pat it into a circle measuring 7 to 8 inches in diameter and approximately 1 inch thick.
08 - Using a sharp knife or bench scraper, cut the dough circle into 8 equal wedges. Transfer the wedges to your prepared baking sheet, leaving slight space between each scone.
09 - Lightly brush the tops of each scone with a small amount of heavy cream. Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
10 - Remove from the oven and transfer the scones to a wire cooling rack. Allow them to cool completely before applying the glaze to prevent it from melting and running off.
11 - While the scones cool, whisk together the sifted powdered sugar, milk or heavy cream, and vanilla extract in a small bowl. Continue whisking until the mixture is completely smooth and has a pourable consistency.
12 - Once the scones have cooled completely, drizzle the vanilla glaze generously over each scone. Allow the glaze to set for a few minutes before serving.
# Expert Hints:
01 -
- These scones strike that perfect balance between tender and crumbly, not dry like some coffee shop versions can be
- The lemon zest wakes up your senses while the blueberries keep every bite bursting and sweet
02 -
- Overmixing is the enemy of tender scones, so stop as soon as the dough comes together
- Frozen blueberries work beautifully and won't bleed into your dough like thawed ones will
03 -
- Grate your lemon zest before juicing the lemon, and try to avoid the bitter white pith underneath
- Use a light touch when patting out the dough, overworking it will make your scones tough instead of tender