1-Getting Started with Oven and Prep: First, preheat your oven to 400°F (200°C) and line a baking sheet, sprinkling it with flour to prevent sticking. In a large bowl, combine the flour, sugar, lemon zest, baking powder, baking soda, and salt this blends the scents and ensures even rising later on.

2-Mixing the Dough: Next, cut the cold butter into the dry mixture until it forms pea-sized crumbs, which creates those lovely flakes we’re after. Gently stir in the blueberries, being careful not to crush them. In a separate bowl, whisk together the buttermilk and vanilla extract, then add it to the dry mix and stir just until combined overmixing is a no-go if you want soft scones.

3-Shaping and Baking: Transfer the dough to the prepared baking sheet and shape it into a ball, flattening it into a roughly 7-inch disk. Cut the disk into 8 wedges and separate them by about 2 inches for even baking. Brush the tops with the milk and sprinkle with the granulated sugar and light brown sugar for a sweet crunch.

Bake for 20-25 minutes or until golden brown, then let the scones cool on a rack before serving. If you like, drizzle with the optional glaze after warming them it’s that easy! For more tips on baking, check out our guide to mastering basic techniques that can apply to baking too.