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Bakery-Style Flaky & Moist Blueberry Scones with Bright Lemon Glaze

A stack of three flaky blueberry scones drizzled generously with a thick vanilla glaze.
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Achieve bakery-quality blueberry scones at home. This easy recipe delivers tender, moist scones with flaky layers, bursting with fresh blueberries and finished with a zesty lemon glaze. Perfect for brunch or tea time.

Ingredients

Scale
  • 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) very cold unsalted butter, cut into small cubes
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries, gently tossed with 1 teaspoon flour
  • 3/4 cup cold heavy cream
  • 1 large egg, lightly beaten (for egg wash)
  • 1 tablespoon milk or water (for egg wash)
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice, 1 teaspoon milk

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, cubed butter to the flour mixture. 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 keeps the scones flaky.
  4. Stir in the lemon zest.
  5. Gently fold in the flour-tossed fresh blueberries. Do not overmix.
  6. Pour the cold heavy cream into the mixture. Use a fork to mix until just combined into a shaggy dough. Do not knead.
  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 traditional shapes. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
  9. In a small bowl, whisk the egg and milk/water for the egg wash. Brush the tops of the scones lightly with the wash.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown and the centers are set.
  11. While the scones cool slightly, prepare the glaze. Whisk together the powdered sugar, lemon juice, and milk until smooth. Add more powdered sugar for a thicker glaze or more lemon juice for a thinner glaze.
  12. Drizzle the lemon glaze over the warm scones. Let the glaze set before serving.

Notes

  • Keep your butter extremely cold. This is the secret to achieving tender, buttery layers and a high rise.
  • Tossing the fresh blueberries in a teaspoon of flour prevents them from sinking to the bottom of the dough during mixing.
  • For extra tall scones, gently press the dough pieces close together before baking.
  • If you prefer a less sweet scone, reduce the sugar in the dough by 1 tablespoon.

Nutrition

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