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Tall and Flaky Bakery-Style Blueberry Lemon Scones

A stack of flaky, freshly baked blueberry scones topped with a white vanilla glaze, showcasing the juicy berries inside.
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Make tender, bakery-quality blueberry scones from scratch. This easy recipe delivers tall, flaky scones bursting with fresh blueberries and a bright lemon glaze, perfect for your next brunch.

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 cubes
  • 1 cup fresh blueberries
  • 1 teaspoon lemon zest
  • 1/2 cup cold buttermilk
  • 1 large egg, lightly beaten (for egg wash)
  • 1 tablespoon milk (for egg wash)

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 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 of butter remaining. This step creates flakiness.
  4. Gently fold in the fresh blueberries and lemon zest. Do not overmix.
  5. In a small bowl, whisk together the cold buttermilk. Pour the buttermilk into the flour mixture. Use a fork to mix until just combined. The dough will be shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently knead it 3 or 4 times until it just comes together. Do not work the dough too much.
  7. Pat the dough into a 3/4-inch thick circle or rectangle. Cut the dough into 8 equal wedges or use a round cutter for traditional scone shapes. Place the scones on the prepared baking sheet, leaving about 1 inch between them.
  8. In a small bowl, whisk the egg and milk together for the egg wash. Brush the tops of the scones lightly with the egg wash.
  9. Bake for 15 to 18 minutes, or until the tops are golden brown and the scones are cooked through.
  10. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before glazing.
  11. Prepare the glaze: Whisk together 1 cup powdered sugar and 2 tablespoons fresh lemon juice until smooth. Drizzle the glaze over the cooled scones.

Notes

  • For the best flaky texture, keep your butter and buttermilk as cold as possible.
  • If you only have frozen blueberries, do not thaw them; add them directly to the dough.
  • To achieve tall scones, avoid flattening the wedges too much when cutting them.

Nutrition

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