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Tall and Flaky Bakery-Style Blueberry Lemon Scones

A close-up of a flaky blueberry scone topped with a generous vanilla glaze, bursting with fresh blueberries.
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Make tall, flaky, and moist blueberry scones at home that taste like they came from a coffee shop. This recipe uses simple steps for a tender crumb and finishes with a bright lemon glaze.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar plus 1 tablespoon for sprinkling
  • 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 cold buttermilk
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 cup fresh blueberries
  • 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, 1/4 cup sugar, baking powder, and salt.
  3. Cut the cold butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. In a separate small bowl, whisk the egg, buttermilk, vanilla extract, and lemon zest together.
  5. Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix.
  6. Gently fold in the fresh blueberries.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle.
  8. Cut the circle into 8 equal wedges, like a pizza. Place the wedges onto the prepared baking sheet, spacing them about 1 inch apart.
  9. Brush the tops lightly with a little extra buttermilk or an egg wash (optional) and sprinkle with the reserved 1 tablespoon of sugar.
  10. Bake for 15 to 18 minutes, or until the tops are lightly golden brown and the scones have risen tall.
  11. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. While cooling, 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.
  13. Drizzle the glaze over the cooled scones before serving.

Notes

  • For the flakiest texture, keep your butter and buttermilk very cold before mixing.
  • If using frozen blueberries, do not thaw them; toss them with 1 teaspoon of flour before adding them to the dough to prevent bleeding.
  • To achieve tall scones, avoid kneading the dough excessively; mix only until the ingredients come together.

Nutrition

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