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Tall and Flaky Bakery-Style Blueberry Lemon Scones

A stack of three freshly baked blueberry scones drizzled generously with white lemon glaze, sitting on a white plate.
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Make tender, bakery-style blueberry scones from scratch. This easy recipe delivers moist, fluffy scones with fresh blueberries and a bright lemon glaze, perfect for breakfast or 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, lightly beaten (for egg wash)
  • 1 tablespoon milk (for egg wash)
  • 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 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.
  5. Pour in the cold heavy cream or buttermilk. 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 knead it 3 or 4 times until it comes together. Pat the dough into a 3/4-inch thick circle.
  7. Cut the circle into 8 equal wedges, like a pizza. Place the wedges onto the prepared baking sheet, leaving about 1 inch between them.
  8. In a small bowl, whisk the egg and milk together 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 few drops 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 flaky texture, keep your butter and cream very cold.
  • If using frozen blueberries, do not thaw them; toss them directly into the flour mixture.
  • To achieve tall scones, make sure not to twist the knife when cutting the wedges; press straight down.

Nutrition

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