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Tall & Flaky Bakery-Style Blueberry Lemon Scones

Close-up of three delicious blueberry scones stacked on a white plate, topped with a thick lemon glaze.
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Bake these bakery-style blueberry scones for a tender, flaky treat. This easy recipe delivers moist, coffee shop quality results perfect for your next brunch.

Ingredients

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  • 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
  • 1 cup fresh blueberries
  • 3/4 cup cold heavy cream or buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 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, sugar, baking powder, and salt. You are doing great!
  3. Add the 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 keeps the scones flaky.
  4. Gently stir in the lemon zest and fresh blueberries. Toss them lightly to coat them in the flour mixture.
  5. In a separate small bowl, whisk together the heavy cream (or buttermilk), egg, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients. Use a fork to mix until just combined. Do not overmix; a shaggy dough is what you want.
  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 wedges or use a round cutter for classic shapes. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops lightly with a little extra heavy cream for a nice golden top.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted comes out clean. Give yourself a high-five!
  11. While the scones cool slightly, prepare the glaze. Whisk the powdered sugar and lemon juice together until smooth. Add more lemon juice, a drop at a time, if the glaze is too thick.
  12. Drizzle the lemon glaze over the warm scones. Let the glaze set before serving. Enjoy this delicious breakfast treat!

Notes

  • For the flakiest scones, keep your butter and cream very cold. This is key for bakery style scones.
  • If using frozen blueberries, do not thaw them; toss them directly into the dry ingredients.
  • If you want taller scones, gently press the dough together rather than kneading it.

Nutrition

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