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Bakery-Style Flaky & Moist Lemon Blueberry Scones

Two triangular blueberry scones drizzled heavily with white vanilla glaze, served on a white plate.
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Make bakery-style blueberry scones at home. This easy recipe yields tender, moist scones with fresh blueberries and a bright lemon glaze, perfect for breakfast or tea time.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 teaspoon lemon zest
  • 1 cup fresh blueberries
  • 3/4 cup cold heavy cream or buttermilk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk (for egg wash)
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest

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. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips 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.
  5. Pour in the cold heavy cream or 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 wedges or use a round cutter. Place the scones 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 egg wash.
  9. Bake for 15 to 18 minutes, or until the tops are golden brown. Let the scones cool completely on a wire rack.
  10. To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle the glaze over the cooled scones. Allow the glaze to set before serving.

Notes

  • Keep your butter and cream very cold. Cold fat creates steam in the oven, which results in tender, flaky layers.
  • If you do not have fresh blueberries, frozen (do not thaw) work well; toss them lightly in a teaspoon of flour before adding them to the dough to prevent sinking.
  • For taller scones, you can stack the cut wedges on top of each other before baking.

Nutrition

Find it online: https://daisyrecipe.com/blueberry-scones-easy-flaky-moist-recipe/