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Tall & Flaky Bakery-Style Blueberry Lemon Scones

Three freshly baked blueberry scones topped with a sweet vanilla glaze, served on a white plate.
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Make tender, bakery-quality blueberry scones from scratch. This easy recipe delivers moist, fluffy scones bursting with fresh blueberries and bright lemon zest, topped with a simple glaze.

Ingredients

Scale
  • 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) cold unsalted butter, cut into small cubes
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries
  • 3/4 cup cold buttermilk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons fresh lemon juice (for glaze)

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, 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 helps create 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. Use a fork to mix until the dough just comes together. 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 square.
  7. Cut the dough into 8 equal wedges or use a round 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 beaten egg and 1 tablespoon of milk or cream. Brush the tops of the scones lightly with the egg 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, whisk together the powdered sugar and lemon juice in a small bowl until smooth to create the glaze.
  11. Drizzle the lemon glaze over the warm scones. Let the glaze set before serving.

Notes

  • For the best flaky texture, keep your butter and buttermilk very cold before mixing.
  • If you use frozen blueberries, do not thaw them; toss them directly into the flour mixture.
  • To achieve tall scones, gently pat the dough rather than kneading it.
  • If you prefer a less sweet top, skip the glaze and simply sprinkle the tops with coarse sugar before baking.

Nutrition

Find it online: https://spoonfulsnap.com/blueberry-scones-flaky-bakery-style-recipe/