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Tall and Flaky Bakery-Style Blueberry Lemon Scones

Two golden-brown blueberry scones stacked on a plate, drizzled generously with white vanilla glaze.
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Make moist, tender blueberry scones with a flaky texture similar to coffee shop versions. This recipe includes 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 pieces
  • 1 large egg
  • 1/2 cup cold buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • 1 teaspoon lemon zest
  • For the Glaze: 1 cup powdered sugar
  • 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. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a small bowl, whisk the egg, buttermilk, and vanilla extract.
  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 and lemon zest.
  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 or use a round cutter for individual scones. Place the pieces 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, whisk together the powdered sugar and lemon juice for the glaze until smooth.
  11. Drizzle the glaze over the warm scones before serving.

Notes

  • For the flakiest texture, keep your butter and buttermilk very cold before mixing.
  • If using frozen blueberries, do not thaw them; toss them with 1 teaspoon of flour before adding them to the dough to prevent color bleeding.
  • To achieve tall scones, pat the dough gently and avoid twisting the cutter when making individual shapes.

Nutrition

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