© 2026 Remixipe

PrivacyTermsFAQContact
Remixipe
Explore Resources
Sign in
← 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.

Prep: 15minCook: 22minTotal: 37min
breakfastafternoon-teaquick-breadfruitbaking & breadvegetariannut-freesweet

Ingredients

Scones

300 g
plain flour
75 g
caster sugar
1 tbsp
baking powder
0.5 tsp
salt
115 g
cold unsalted buttercubed
1
lemonzested
150 g
fresh blueberries
120 ml
double cream
1 large
egg
1 tsp
vanilla extract

Glaze

100 g
icing sugar
2 tbsp
milk
0.5 tsp
vanilla 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.