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Tall and Flaky Bakery-Style Blueberry Lemon Scones

Close-up of a flaky blueberry scone topped with thick white glaze dripping down the sides, loaded with fresh blueberries.
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Make tender, moist blueberry scones with a bright lemon glaze that taste like they came from a high-quality bakery.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar plus 1 tablespoon for sprinkling
  • 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 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 cup fresh blueberries
  • For the Glaze: 1 cup powdered sugar
  • 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, 1/4 cup sugar, baking powder, and salt.
  3. Cut the cold butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a small bowl, whisk the egg, buttermilk, and vanilla extract. Add the lemon zest to this wet mixture.
  5. Pour the wet ingredients into the dry ingredients. 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 rectangle.
  8. Cut the dough into 8 equal wedges or use a round cutter for round scones. Place the pieces on the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops lightly with a little extra buttermilk or milk and sprinkle with the remaining 1 tablespoon of sugar.
  10. Bake for 15 to 18 minutes, or until the tops are lightly golden brown and the scones are risen.
  11. While the scones cool slightly, whisk together the powdered sugar and lemon juice for the glaze until smooth.
  12. Drizzle the lemon glaze over the warm scones. Let the glaze set before serving.

Notes

  • For the flakiest texture, keep all your ingredients, especially the butter and buttermilk, very cold.
  • If using frozen blueberries, do not thaw them; toss them with 1 teaspoon of flour before adding them to the dough to prevent bleeding.
  • To achieve tall scones, press the dough gently and avoid kneading it.

Nutrition

Find it online: https://whiskdaily.com/blueberry-scones-flaky-bakery-style-recipe/