Print

Tall and Flaky Bakery-Style Blueberry Lemon Scones

A cross-section of a moist blueberry scones slice, topped with white lemon glaze and coarse sugar.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tender, bakery-quality blueberry scones from scratch. This easy recipe delivers tall, flaky results with fresh blueberries and a bright lemon glaze, perfect for your next brunch.

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
  • 1/2 cup cold buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 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, 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 is key for flaky scones.
  4. In a small bowl, gently toss the fresh blueberries with 1 tablespoon of the flour mixture to prevent them from sinking. Add the lemon zest to the dry ingredients and toss again.
  5. Add the coated blueberries to the flour mixture and gently mix them in.
  6. In a separate small bowl, whisk together the cold buttermilk, egg, and vanilla extract.
  7. Pour the wet ingredients into the dry ingredients. Use a fork or spatula to mix until just combined. Do not overmix; the dough will look shaggy.
  8. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  9. Cut the dough into 8 equal wedges or use a round cutter for traditional shapes. Place the scones onto the prepared baking sheet, leaving about 1 inch between them. For taller scones, gently press the sides of the cut scones together before baking.
  10. Bake for 15 to 18 minutes, or until the tops are lightly golden brown.
  11. While the scones cool slightly, prepare the glaze. Whisk together the powdered sugar, lemon juice, and milk (if using) until smooth. Adjust the liquid for your desired thickness.
  12. Drizzle the lemon glaze over the warm scones. Let the glaze set before serving.

Notes

  • Keep your butter and buttermilk very cold. Cold ingredients create steam pockets during baking, resulting in a light, fluffy texture.
  • For the best flavor, use fresh blueberries, but you can substitute frozen ones without thawing.
  • If you want a richer flavor, brush the tops of the scones with a little heavy cream before baking instead of using the glaze.
  • To achieve that bakery style, make sure you handle the dough as little as possible once the liquid is added.

Nutrition

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