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Tall & Flaky Bakery-Style Blueberry Lemon Scones

A tempting stack of freshly baked blueberry scones topped with thick white glaze dripping down the sides.
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Make moist, tender, bakery-style blueberry scones from scratch. This easy recipe delivers fluffy results perfect for breakfast or brunch, topped with a bright lemon glaze.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) very cold unsalted butter, cut into small cubes
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries
  • 3/4 cup cold buttermilk
  • 1 large egg, lightly beaten (for egg wash)
  • 1 tablespoon milk (for egg wash)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is key for flaky scones.
  4. Gently stir in the lemon zest and fresh blueberries. Toss lightly to coat the berries with flour.
  5. Pour in the cold buttermilk all at once. Use a fork to mix until just combined. Do not overmix; the dough will look shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  7. Cut the dough into 8 equal wedges or use a biscuit cutter for round scones. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
  8. In a small bowl, whisk together the egg and milk for the egg wash. Brush the tops of the scones lightly with the wash.
  9. Bake for 15 to 18 minutes, or until the tops are golden brown and the scones are cooked through.
  10. While the scones cool slightly, prepare the glaze. Whisk together the powdered sugar and lemon juice until smooth. Add more powdered sugar for a thicker glaze or more lemon juice for a thinner one.
  11. Drizzle the lemon glaze over the warm or cooled scones. Let the glaze set before serving.

Notes

  • For the best flaky texture, keep your butter and buttermilk as cold as possible.
  • If you use frozen blueberries, do not thaw them; toss them with a teaspoon of flour before adding them to the dough to prevent color bleeding.
  • To achieve tall scones, pat the dough gently and avoid kneading it.
  • This recipe makes bakery-style scones that are moist and tender inside.

Nutrition

Find it online: https://cookerycourier.com/blueberry-scones-bakery-style-lemon-glaze/