© 2026 Remixipe

TūmataitingaNgā TurePātai AuauWhakapā
Remixipe
Tūhura Rauemi
Takiuru
← Back to kitchen log
Chef's Pass #1Mar 2, 2026

Initial recipe

Remixipe

Lemon Blueberry Scones with Vanilla Glaze

Tender scones studded with fresh blueberries and lemon zest. Best eaten warm from the oven.

Whakarite: 15 minsTunu: 22 minsTapeke: 37 minWāhanga: 8Māmā
breakfastafternoon-teaquick-breadfruitbaking & breadvegetariannut-freesweet

Ingredients

Scones

300 gplain flour
75 gcaster sugar
1 tbspbaking powder
0.5 tspsalt
115 gcold unsalted butter(cubed)
1lemon(zested)
150 gfresh blueberries
120 mldouble cream
1 largeegg
1 tspvanilla extract

Glaze

100 gicing sugar
2 tbspmilk
0.5 tspvanilla extract

Method

  1. Heat oven to 200°C and line a baking sheet with parchment.
  2. Mix flour, sugar, baking powder, and salt in a bowl.
  3. Add cold butter cubes and rub in with your fingertips until mixture resembles breadcrumbs.
  4. Stir in lemon zest and blueberries.
  5. Whisk cream, egg, and vanilla together.
  6. Pour into flour mixture and stir gently until just combined.
  7. Turn dough onto a floured surface and pat into a 2cm thick circle.
  8. Cut into 8 wedges and place on prepared tray, spacing them apart.
  9. Bake for 18-22 minutes until golden on top.
  10. While scones bake, whisk icing sugar, milk, and vanilla for the glaze.
  11. Let scones cool for 10 minutes, then drizzle glaze over the top.
  12. Serve warm or at room temperature.