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Tall and Flaky Bakery-Style Blueberry Lemon Scones

Two triangular blueberry scones generously topped with a thick, sweet yellow glaze, sitting on a white plate.
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Create tender, bakery-quality blueberry scones at home. This easy recipe yields flaky, moist scones bursting with fresh blueberries and finished with a bright lemon glaze.

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, beaten (for egg wash)
  • 1/4 cup powdered sugar (for glaze)
  • 1 tablespoon 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 butter cubes 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 remaining. This step creates flakiness.
  4. Gently toss the fresh blueberries and lemon zest with about one tablespoon of the flour mixture to prevent them from sinking. Add the coated blueberries and zest to the flour mixture and toss lightly to combine.
  5. Pour the cold buttermilk into the dry ingredients. Use a fork to mix until the dough just comes together. Do not overmix; the dough will look 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 uniform shapes. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
  8. Brush the tops of the scones lightly with the beaten egg wash.
  9. Bake for 15 to 18 minutes, or until the tops are golden brown and the centers are cooked through.
  10. While the scones cool slightly, whisk together the powdered sugar and lemon juice to create the glaze.
  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; add them directly to the dough.
  • To achieve tall scones, avoid twisting the biscuit cutter when cutting the shapes; press straight down.

Nutrition

Find it online: https://alchemychef.com/flaky-blueberry-scones-bakery-secret/