Lemon Blueberry Scones Delight (Printer-friendly)

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

# How To Make It:

01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
02 - Whisk together the flour, sugar, baking powder, salt, and lemon zest in a large bowl.
03 - Cut the cold, cubed butter into the dry ingredients using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
04 - Whisk the cream, egg, and vanilla extract in a small bowl until combined; pour over the dry mixture and gently stir until just incorporated.
05 - Carefully fold in the blueberries, avoiding excessive mixing to maintain their shape.
06 - Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle.
07 - Cut the dough into 8 wedges and place them spaced slightly apart on the prepared baking sheet.
08 - Lightly brush the tops of the scones with extra heavy cream.
09 - Bake for 18 to 22 minutes until the scones are golden and cooked through; cool on a wire rack.
10 - Whisk confectioners sugar, milk or cream, and vanilla extract until smooth; drizzle over cooled scones.

# Expert Tips:

01 -
  • They come together in less than an hour and taste like you've been baking all morning.
  • The lemon zest keeps them bright and interesting, never heavy or overly sweet.
  • Frozen blueberries work beautifully, so you can make these any time of year.
02 -
  • Cold butter is non-negotiable—it's what gives you those tender, flaky layers, so keep it in the freezer until the last moment.
  • Frozen blueberries work better than fresh because they don't bleed as much, and they won't throw off your timing if they're still icy.
  • Don't overwork the dough—mix just until combined, no more, or you'll end up with tough, dense scones instead of tender ones.
03 -
  • A microplane grater gets you the finest, most flavorful lemon zest with none of the bitter white pith—it changes everything.
  • Don't skip lining your baking sheet with parchment paper, it prevents sticking and means less cleanup, which is always a win.

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