Name: Lemon Blueberry Scones with Vanilla Glaze
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Ingredients: 300 g plain flour; 75 g caster sugar; 1 tbsp baking powder; 0.5 tsp salt; 115 g cold unsalted butter (cubed); 1 lemon (zested); 150 g fresh blueberries; 120 ml double cream; 1 large egg; 1 tsp vanilla extract; 100 g icing sugar; 2 tbsp milk; 0.5 tsp vanilla extract

Prep: 15minCook: 22minTotal: 37min

breakfastafternoon-teaquick-breadfruitbaking & bread

Method

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

Nutrition

Nutrition per serving

Estimated

Calories	293kcal
Protein	5g
Carbohydrates	56g
of which sugars	24g
Fat	18g
Fibre	2g

Some ingredients couldn't be matched (egg, milk) — actual values may be higher.

Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.

Allergens

EggsGlutenMilk

Informational only — based on ingredient data. Does not account for cross-contamination.

Ingredients

Method

Nutrition

Nutrition per serving

Allergens

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Lemon Blueberry Scones with Vanilla Glaze