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Tall & Flaky Bakery-Style Blueberry Lemon Scones

Close-up of three fluffy blueberry scones stacked, topped with a sweet white glaze.
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Bake these easy blueberry scones from scratch for a moist, tender, bakery-quality treat perfect for breakfast or brunch. We include a bright lemon glaze for the best flavor.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold, unsalted butter, cut into small cubes
  • 1 cup fresh blueberries
  • 1 teaspoon lemon zest
  • 3/4 cup cold heavy cream or buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest

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 fresh blueberries and lemon zest, making sure not to crush the berries.
  5. In a separate small bowl, whisk together the cold heavy cream (or buttermilk), egg, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will look shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently knead it 3 or 4 times until it comes together. Pat the dough into a 3/4-inch thick circle.
  8. Cut the circle into 8 equal wedges, like a pizza. Place the wedges onto the prepared baking sheet, leaving a little space between them.
  9. Bake for 15 to 18 minutes, or until the tops are lightly golden brown and the scones are cooked through.
  10. While the scones cool slightly, prepare the glaze. Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more lemon juice, a drop at a time, if the glaze is too thick.
  11. Drizzle the lemon glaze over the warm or cooled scones. Let the glaze set before serving.

Notes

  • For the flakiest texture, keep your butter and cream very cold. Cold ingredients prevent the butter from melting before it hits the oven.
  • If you use frozen blueberries, do not thaw them. Toss them with a tablespoon of the flour mixture before adding them to the dough to prevent color bleeding.
  • To achieve tall scones, avoid flattening the dough too much when cutting and shaping.

Nutrition

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