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Tall and Flaky Bakery-Style Blueberry Lemon Scones

A close-up of a freshly baked, triangular blueberry scone topped with a sweet white glaze.
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Make tender, bakery-style blueberry scones at home. This easy recipe delivers tall, flaky results with fresh blueberries and a bright lemon glaze, perfect for your next brunch.

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 cold buttermilk
  • 1 teaspoon lemon zest
  • 1 cup fresh blueberries
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

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, granulated sugar, baking powder, and salt.
  3. Add the cold butter cubes 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 egg, cold buttermilk, and lemon zest.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix.
  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 square.
  8. Cut the dough into 8 equal wedges, like a pizza. Place the wedges onto 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 more powdered sugar for a thicker glaze or more lemon juice for a thinner one.
  11. Drizzle the lemon glaze over the warm scones 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 one teaspoon of flour before adding them to the dough to prevent bleeding.
  • To achieve tall scones, avoid working the dough too much after adding the liquid.
  • These are best served the day they are made for optimal moist and tender texture.

Nutrition

Find it online: https://yummagnet.com/blueberry-scones/