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Tall and Flaky Bakery-Style Blueberry Lemon Scones

Two slices of moist blueberry scones with a thick vanilla glaze drizzled on top, showing the texture and fruit inside.
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Make tender, bakery-style blueberry scones from scratch. This easy recipe uses fresh blueberries and a bright lemon glaze for a moist, fluffy breakfast treat.

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 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, granulated sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Use a pastry blender or your fingers 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 together the egg, cold buttermilk, vanilla extract, and lemon zest.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork 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 square.
  8. Cut the dough into 8 equal wedges, like cutting a pizza. Place the wedges 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 the powdered sugar and lemon juice together until smooth. Add more lemon juice, a few drops 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 very cold before mixing.
  • 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.
  • For a taller scone, you can gently press the wedges close together on the baking sheet before baking.

Nutrition

Find it online: https://mistyplate.com/blueberry-scones/