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Tall & Flaky Bakery-Style Blueberry Lemon Scones

Three fluffy blueberry scones stacked on a white plate, generously topped with a sweet white glaze.
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Make tender, bakery-style blueberry scones from scratch. This easy recipe delivers tall, flaky results bursting with fresh blueberries and bright lemon zest, topped with a simple glaze.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1/2 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 1/2 cups fresh blueberries
  • 3/4 cup cold buttermilk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk (for egg wash)
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 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 very cold butter cubes 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 is key for flaky scones.
  4. Gently stir in the lemon zest and fresh blueberries. Toss lightly to coat the berries with flour, which helps prevent them from sinking.
  5. Pour in the cold buttermilk all at once. Use a fork to mix until just combined. Do not overmix; the dough will look shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch thick circle or rectangle.
  7. Cut the dough into 8 equal wedges, like a pizza. Separate the wedges slightly and place them on the prepared baking sheet. For taller scones, stand them up close together.
  8. In a small bowl, whisk together the egg and 1 tablespoon 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

  • For the best texture, make sure your butter and buttermilk are very cold.
  • If you only have frozen blueberries, do not thaw them; add them directly to the dough while still frozen.
  • To achieve bakery-style height, try brushing the sides of the wedges with the egg wash before baking.

Nutrition

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