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Tall and Flaky Bakery-Style Blueberry Lemon Scones

A close-up of freshly baked blueberry scones drizzled with white glaze, stacked on a white surface.
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You can make bakery-quality blueberry scones at home with this easy recipe. These scones are moist, tender, and flaky, featuring fresh blueberries and a bright lemon glaze.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1 large egg
  • 1/2 cup buttermilk, cold
  • 1 teaspoon lemon zest
  • 1 cup fresh blueberries
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice, 1 teaspoon milk (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, 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 creates flakiness.
  4. In a small bowl, whisk together the cold buttermilk, egg, and lemon zest.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will look shaggy.
  6. Gently fold in the fresh blueberries.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  8. Cut the dough into 8 equal wedges or use a round cutter for traditional shapes. Place the scones on the prepared baking sheet, leaving about 1 inch between them.
  9. Bake for 15 to 18 minutes, or until the tops are lightly golden brown.
  10. While the scones cool slightly, prepare the glaze. Whisk together the powdered sugar and lemon juice until smooth. Add milk if you prefer a thinner glaze.
  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 very cold.
  • If you use frozen blueberries, do not thaw them; toss them with 1 teaspoon of flour before adding them to the dough to prevent bleeding.
  • To achieve tall scones, avoid twisting the cutter when cutting the shapes; press straight down.
  • This recipe makes a wonderful quick brunch pastry.

Nutrition

Find it online: https://savoryskies.com/blueberry-scones-easy-bakery-style-recipe-2/