Lemon Blueberry Scones Sweet Glaze (Print Version)

Buttery lemon scones bursting with blueberries and drizzled with sweet vanilla icing.

# 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 Cook:

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 to the dry mixture. Cut in with a pastry cutter or fingertips until it resembles coarse crumbs.
04 - Whisk cream, egg, and vanilla extract in a small bowl. Pour over dry ingredients and gently combine just until moistened.
05 - Carefully fold in blueberries, avoiding overmixing to retain scone tenderness.
06 - Turn 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 apart on the prepared baking sheet.
08 - Lightly brush the scone tops with additional heavy cream to promote browning.
09 - Bake for 18 to 22 minutes until golden brown 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 Advice:

01 -
  • They taste like you spent hours perfecting them, but they come together in about half an hour.
  • The lemon keeps everything bright and unexpected, so they never feel heavy or overdone.
  • Frozen blueberries work just as well as fresh, which means you can make these any time of year.
  • One batch feels generous enough to share but easy enough to make just for yourself.
02 -
  • Everything needs to stay cold until the moment it hits the oven—warm butter makes dense, tough scones, and that's a harder mistake to fix than you'd think.
  • Frozen blueberries actually work better than fresh because they don't bleed their juice into the dough and turn everything purple.
  • Don't be afraid to use an actual pastry cutter if you have one; your fingertips can work too, but a cutter is faster and keeps everything colder.
  • The glaze sets up as it cools, so if you want it thick and decorative, let the scones cool completely first.
03 -
  • If you want even more lemon flavor, add a tablespoon of fresh lemon juice to the vanilla glaze and reduce the milk by a bit so it stays the right consistency.
  • Clotted cream or lemon curd on the side turns these into something you'd order at a fancy tearoom, so don't skip this part if you're trying to impress someone.

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