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Tall & Flaky Bakery-Style Blueberry Lemon Scones

A close-up of a triangular slice of homemade blueberry scones topped with a sweet white glaze.
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You can make bakery-style blueberry scones at home that are moist, tender, and flaky. This easy recipe uses fresh blueberries and a bright lemon glaze for a perfect breakfast or brunch treat.

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 tablespoon lemon zest
  • 1 1/2 cups fresh blueberries
  • 1 cup cold buttermilk
  • 1 large egg, 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 lemon zest and fresh blueberries. Toss lightly to coat the berries with flour, which helps prevent them from sinking.
  5. Make a well in the center of the dry ingredients and pour in the cold buttermilk. Use a fork to mix 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 1-inch thick circle or rectangle.
  7. 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.
  8. In a small bowl, whisk together the egg and 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 puffed.
  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 texture, keep your butter and buttermilk as cold as possible before mixing.
  • If you only have frozen blueberries, do not thaw them. Toss them directly into the flour mixture.
  • If you want extra tall scones, gently press the wedges close together on the baking sheet before baking.
  • This recipe makes moist and tender scones that rival coffee shop quality.

Nutrition

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