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Tall & Flaky Bakery-Style Lemon Blueberry Scones with Bright Zesty Glaze

Three freshly baked lemon blueberry scones stacked on a plate, drizzled with white lemon glaze.
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You can make incredibly moist, tender, and flaky bakery-quality blueberry scones at home. This easy recipe uses fresh lemon zest and a bright glaze to create a perfect treat for breakfast or afternoon tea.

Ingredients

Scale
  • 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) cold unsalted butter, cut into small cubes
  • 1 tablespoon lemon zest (from about 1 large lemon)
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • 2 large eggs
  • 1/2 cup heavy cream, plus more for brushing
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest

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, and baking powder.
  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.
  4. Stir in the lemon zest and blueberries until they are evenly distributed.
  5. In a separate small bowl, whisk together the eggs, 1/2 cup heavy cream, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will look shaggy.
  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 biscuit cutter to cut out rounds. Place the scones on the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops lightly with a little extra heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are lightly golden brown. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. While the scones cool, prepare the glaze: Whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. Add more powdered sugar or lemon juice, one teaspoon at a time, to reach a thick but pourable consistency.
  12. Drizzle the lemon glaze over the cooled scones. Let the glaze set before serving.

Notes

  • For the flakiest texture, keep your butter as cold as possible. Work quickly when mixing the dough.
  • If you use frozen blueberries, do not rinse them; add them directly to the dry ingredients to prevent the color from bleeding into the dough.
  • If you prefer a less sweet finish, you can skip the glaze and simply sprinkle the tops with coarse sugar before baking.

Nutrition

Find it online: https://kitchenican.com/lemon-blueberry-scones/