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Tall and Flaky Bakery-Style Blueberry Lemon Scones

A close-up of a moist slice of blueberry scones loaf, topped with white glaze and fresh blueberries.
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Make tender, moist blueberry scones that rival your favorite coffee shop. This easy recipe uses simple steps to achieve a light, flaky texture perfect for breakfast or brunch.

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 cup fresh blueberries
  • 1 teaspoon lemon zest
  • 1/2 cup cold buttermilk
  • 1 large egg, lightly beaten (for egg wash)
  • 2 tablespoons milk (for egg wash)
  • 1/2 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 remaining. This cold butter is key for flaky scones.
  4. Gently fold in the fresh blueberries and lemon zest. Do not overmix.
  5. Pour in the cold buttermilk all at once. Use a fork to mix until the dough just comes together. It will look shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently knead it 3 or 4 times until it holds together. 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 on 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.
  10. While the scones cool slightly, prepare the glaze. Whisk the powdered sugar and lemon juice together 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 before serving.

Notes

  • For the best flaky texture, keep your butter and buttermilk as cold as possible before mixing.
  • If you use frozen blueberries, do not thaw them; toss them with a teaspoon of flour before adding them to the dough to prevent bleeding.
  • To achieve tall scones, try stacking the cut wedges close together on the baking sheet so they support each other as they rise.

Nutrition

Find it online: https://kitchenican.com/easy-blueberry-scones-from-scratch-recipe/