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Tall & Flaky Bakery-Style Blueberry Lemon Scones

Close-up of a tall, flaky blueberry scone topped with dripping vanilla glaze.
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You can make bakery-quality blueberry scones at home. This recipe delivers tall, flaky, moist, and tender scones bursting with fresh blueberries and bright lemon flavor, 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) cold unsalted butter, cut into small cubes
  • 1 large egg
  • 1/2 cup buttermilk, cold
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
  • Zest of 1 lemon
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Combine the flour, granulated sugar, baking powder, and salt in a large bowl. Whisk them together well.
  2. 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 flakiness.
  3. In a separate small bowl, whisk together the cold buttermilk and vanilla extract.
  4. Gently toss the fresh blueberries and lemon zest with about 1 tablespoon of the flour mixture to prevent them from sinking.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix; the dough will look shaggy.
  6. Fold in the coated blueberries until they are evenly distributed.
  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 equal wedges or use a round cutter for uniform shapes. Place the scones onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. For taller scones, press the cut sides of the wedges against each other slightly before placing them on the sheet.
  9. Chill the cut scones in the freezer for 15 minutes. This helps them hold their shape and become flakier.
  10. Preheat your oven to 400 degrees F (200 degrees C).
  11. Bake the chilled scones for 15 to 18 minutes, or until they are golden brown on top and cooked through.
  12. While the scones cool slightly, prepare the glaze. Whisk the powdered sugar and lemon juice together until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  13. Drizzle the lemon glaze over the warm or completely cooled scones. Let the glaze set before serving.

Notes

  • For the best flaky texture, keep your butter and buttermilk very cold throughout the mixing process.
  • If you use frozen blueberries, do not thaw them; add them directly to the dough while still frozen.
  • If you want a stronger lemon flavor, brush the tops of the baked scones with a little melted butter mixed with lemon juice before glazing.
  • This recipe makes bakery style scones that are moist and tender, unlike dry mixes.

Nutrition

Find it online: https://tasteportfolio.com/blueberry-scones-tall-flaky-bakery-style/