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Tall and Flaky Bakery-Style Blueberry Lemon Scones

A stack of three freshly baked blueberry scones topped with a sweet white glaze, sitting on a light plate.
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Make tender, bakery-quality blueberry scones from scratch. This easy recipe delivers a moist, flaky texture, perfect for your next brunch or afternoon tea.

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 buttermilk
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons milk (for egg wash)

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.
  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 step creates flaky scones.
  4. Gently stir in the lemon zest and fresh blueberries. Toss lightly to coat the berries with flour.
  5. Make a well in the center and pour in the cold buttermilk. Mix with a fork until just combined. Do not overmix; the dough will be 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 traditional shapes. Place the scones onto the prepared baking sheet, leaving a little space between them.
  8. In a small bowl, whisk together the egg and 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 centers are cooked through.
  10. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely before glazing.

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 a teaspoon of flour before adding them to the dough.
  • To achieve a bakery-style height, gently pat the dough rather than kneading it.
  • Make the lemon glaze by whisking 1 cup of powdered sugar with 2 tablespoons of fresh lemon juice until smooth. Drizzle over cooled scones.

Nutrition

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