Print

Tall & Flaky Bakery-Style Blueberry Lemon Scones

A close-up of a flaky, golden blueberry scone topped with white vanilla glaze.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make bakery-style blueberry scones at home! This easy recipe delivers tall, flaky, moist, and tender scones bursting with fresh blueberries and bright lemon zest, topped with a simple glaze. They are better than coffee shop versions.

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) very cold unsalted butter, cut into small cubes
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries
  • 3/4 cup cold heavy cream or buttermilk
  • 1 large egg, lightly beaten (for egg wash)
  • 1 tablespoon milk or water (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, sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers 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. Gently stir in the lemon zest and fresh blueberries. Toss lightly to coat the berries in flour.
  5. Pour in the cold heavy cream or 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 or press the dough into a 3/4-inch thick circle or rectangle.
  7. Cut the dough into 8 equal wedges (like a pizza) or use a round cutter for uniform shapes. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
  8. In a small bowl, whisk the egg and 1 tablespoon of milk or water for the egg wash. Brush the tops of the scones lightly with the wash.
  9. Bake for 15 to 18 minutes, or until the tops are golden brown and the scones are risen and cooked through.
  10. While the scones cool slightly, prepare the glaze. Whisk together the powdered sugar and lemon juice until smooth. Add more powdered sugar for a thicker glaze or more lemon juice for a thinner one.
  11. Drizzle the lemon glaze over the warm or completely cooled scones. Let the glaze set before serving.

Notes

  • For the best flaky texture, keep your butter and cream as cold as possible. Work quickly when mixing the dough.
  • If you only have fresh blueberries, toss them lightly in a teaspoon of flour before adding them to the dough to prevent them from sinking.
  • If you want taller scones, you can stack the cut wedges close together on the baking sheet before baking.
  • This recipe works well with frozen blueberries; do not thaw them first, just add them directly to the dry ingredients.

Nutrition

Find it online: https://cookifyme.com/easy-blueberry-scones-recipe-flaky-moist/