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Tall and Flaky Bakery-Style Blueberry Lemon Scones

A close-up shot of a flaky blueberry scone topped with white glaze, showing juicy blueberries inside.
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Make tender, flaky blueberry scones at home that rival coffee shop quality, finished with a bright lemon glaze.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) very cold unsalted butter, cut into small cubes
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries
  • 3/4 cup cold buttermilk
  • 1 large egg, lightly beaten (for egg wash)
  • 2 tablespoons 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, sugar, baking powder, and salt.
  3. Add the cold butter cubes to the flour mixture. 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.
  4. Stir in the lemon zest and fresh blueberries gently.
  5. Pour in the cold buttermilk. Use a fork to mix until the dough just comes together. Do not overmix; the dough will be 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 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 2 tablespoons 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 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

  • Keep your butter and buttermilk as cold as possible to achieve flaky layers.
  • For the tallest scones, try stacking the cut wedges close together before baking.
  • If you use frozen blueberries, do not thaw them; toss them with 1 teaspoon of flour before adding them to the dough to prevent color bleeding.

Nutrition

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