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Bakery Style Blueberry Lemon Scones with Glaze

Three delicious Blueberry Lemon Scones stacked on a white plate, drizzled with white lemon glaze.
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Follow these steps to make tender, flaky scones bursting with fresh blueberries and bright lemon flavor, finished with a simple tart glaze.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1 large egg
  • 1/2 cup cold buttermilk
  • 1 teaspoon lemon zest
  • 1/2 cup fresh or frozen blueberries
  • 1 tablespoon milk (for brushing)
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, 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 remaining.
  4. In a small bowl, lightly whisk the egg and buttermilk together. Add the lemon zest to this wet mixture.
  5. Pour the wet ingredients into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will be shaggy.
  6. Gently fold in the blueberries, working quickly to prevent the butter from melting.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  8. Cut the dough into 8 wedges or use a round cutter to cut out scones. Place them on the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops lightly with the extra tablespoon of milk.
  10. Bake for 14 to 17 minutes, or until the tops are lightly golden brown. Let the scones cool on a wire rack for 10 minutes.
  11. While the scones cool, prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add more powdered sugar or lemon juice to reach a thick, drizzly consistency.
  12. Drizzle the glaze over the cooled or slightly warm scones. Allow the glaze to set before serving.

Notes

  • For the flakiest texture, keep your butter and buttermilk as cold as possible before mixing.
  • If using frozen blueberries, do not thaw them before adding them to the dough.
  • If you prefer a flatter scone, you can pat the dough into a 1-inch thick square and cut into 9 smaller squares instead of wedges.

Nutrition

Find it online: https://cookifyme.com/blueberry-lemon-scones-recipe/