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Tall & Flaky Bakery-Style Blueberry Lemon Scones

Close-up of a fluffy blueberry scone drizzled with white vanilla glaze, sitting on a wooden board.
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You can make tender, bakery-style blueberry scones at home. This easy recipe delivers a moist, flaky texture that rivals your favorite coffee shop treat, brightened with fresh lemon zest and topped with a simple glaze.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1/2 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
  • 3/4 cup cold buttermilk
  • 1 large egg, lightly beaten (for egg wash)
  • 1 tablespoon milk (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, granulated sugar, baking powder, and salt.
  3. Add the cold, cubed butter 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 is key for flaky scones.
  4. Gently stir in the fresh blueberries and lemon zest.
  5. Make a well in the center of the dry ingredients and pour in the cold buttermilk. Mix with a fork until just combined. Do not overmix; the dough will look shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  7. Cut the dough into 8 equal wedges or use a round cutter for classic shapes. Place the scones on the prepared baking sheet, leaving about 1 inch between them.
  8. In a small bowl, whisk together the egg and 1 tablespoon of milk 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 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 scones. Let the glaze set before serving.

Notes

  • For the best flaky texture, keep your butter and buttermilk very cold.
  • If you use frozen blueberries, do not thaw them; toss them with a teaspoon of flour before adding them to the dough to prevent color bleeding.
  • To make your scones taller, gently press the cut wedges close together on the baking sheet before baking.

Nutrition

Find it online: https://delishdiarist.com/blueberry-scones-easy-fluffy-bakery-style/