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Tall and Flaky Bakery-Style Blueberry Lemon Scones

Three delicious blueberry scones stacked on a white plate, drizzled generously with white vanilla glaze.
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Make tender, bakery-quality blueberry scones from scratch. This easy recipe produces tall, flaky scones with fresh blueberries and a bright lemon glaze, perfect for breakfast or 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 large egg
  • 1/2 cup cold buttermilk
  • 1 cup fresh blueberries
  • 1 teaspoon lemon zest
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 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. 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. In a small bowl, whisk the egg and buttermilk together.
  5. Add the egg mixture and lemon zest to the flour mixture. Mix gently with a fork until just combined. Do not overmix.
  6. Gently fold in the fresh blueberries.
  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 traditional shapes. Place the scones onto the prepared baking sheet, leaving about 1 inch between them. For taller scones, press the wedges close together before cutting.
  9. Bake for 15 to 18 minutes, or until the tops are lightly golden brown.
  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 glaze.
  11. Drizzle the lemon glaze over the warm scones before serving.

Notes

  • Keep your butter and buttermilk very cold. Cold ingredients are key to achieving a flaky texture.
  • If using frozen blueberries, do not thaw them; toss them with 1 teaspoon of flour before adding them to the dough to prevent bleeding.
  • For the best bakery-style height, brush the tops of the unbaked scones with a little extra buttermilk before placing them in the oven.

Nutrition

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