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Tall and Flaky Bakery-Style Blueberry Lemon Scones

Three stacked, square blueberry scones generously drizzled with a thick white glaze.
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Make tender, bakery-quality blueberry scones from scratch. This easy recipe delivers tall, flaky scones bursting with fresh blueberries and topped with a bright lemon glaze, 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 large egg
  • 1/2 cup cold buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 cup fresh blueberries
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

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 creates flaky layers.
  4. In a separate small bowl, whisk together the egg, cold buttermilk, vanilla extract, and lemon zest.
  5. Pour the wet ingredients into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will be shaggy.
  6. Gently fold in the fresh blueberries.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or square.
  8. Cut the dough into 8 equal wedges or use a biscuit cutter for round scones. Place the scones onto the prepared baking sheet, leaving about 1 inch between them. For taller scones, press the cut sides gently against each other.
  9. Bake for 15 to 18 minutes, or until the tops are lightly golden brown.
  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 before serving.

Notes

  • For the best flaky texture, keep your butter and buttermilk very cold.
  • If you use frozen blueberries, do not thaw them; toss them with one teaspoon of flour before adding them to the dough to prevent bleeding.
  • To achieve bakery-style height, make sure the dough is thick before cutting, and avoid twisting the cutter when cutting the shapes.

Nutrition

Find it online: https://bringdish.com/best-blueberry-scones-easy-bakery-style/