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Tall and Flaky Bakery-Style Blueberry Lemon Scones

Three freshly baked blueberry scones drizzled with white glaze, served on a white rectangular plate.
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Make tender, bakery-style blueberry scones from scratch that rival your favorite coffee shop. This easy recipe delivers flaky texture and bright lemon flavor.

Ingredients

Scale
  • 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 large egg
  • 1/2 cup buttermilk, cold
  • 1 teaspoon lemon zest
  • 1 cup fresh blueberries
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. 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 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, cold buttermilk, and lemon zest together until combined.
  5. Pour the wet mixture into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will look shaggy.
  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 traditional shapes. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
  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 lemon juice, a drop at a time, if the glaze is too thick.
  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 as cold as possible.
  • If you use frozen blueberries, do not thaw them; toss them with one teaspoon of flour before adding them to the dough to prevent bleeding.
  • To achieve tall scones, pat the dough gently and avoid kneading it.
  • If you do not have buttermilk, mix 1/2 cup of milk with 1/2 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

Find it online: https://tastytipster.com/blueberry-scones-bakery-style-lemon-glaze/