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Bakery-Style Fluffy Blueberry Scones with Bright Lemon Glaze

Two thick, bakery-style blueberry scones drizzled with white icing, served on a white plate.
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You can bake incredibly tender, moist blueberry scones at home that rival your favorite bakery. This easy recipe uses simple steps to create flaky layers and a zesty lemon glaze for the perfect breakfast pastry.

Ingredients

Scale
  • 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 cup fresh blueberries, gently tossed with 1 tablespoon flour
  • 3/4 cup cold heavy cream or buttermilk
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)
  • For the Lemon Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 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 your scones flaky.
  4. Gently fold in the flour-coated blueberries. Do not overmix.
  5. Make a well in the center and pour in the cold heavy cream or buttermilk. Mix with a fork until just combined into a shaggy dough.
  6. Turn the dough out onto a lightly floured surface. Gently knead 3 or 4 times until it comes together. Do not work the dough too much.
  7. Pat the dough into a 3/4-inch thick circle or square. Cut the circle into 8 equal wedges, like a pizza.
  8. Place the wedges onto the prepared baking sheet, leaving about 1 inch between them.
  9. In a small bowl, whisk the egg and 1 tablespoon of milk or cream together 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 cooked through. Let the scones cool on a wire rack for at least 15 minutes before glazing.
  11. To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest in a small bowl until smooth. If the glaze is too thick, add a few more drops of lemon juice.
  12. Drizzle the lemon glaze over the cooled scones. Let the glaze set before serving.

Notes

  • Keep your butter and cream very cold. Cold fat creates steam pockets, which results in tender, flaky baked goods.
  • If you prefer a sweeter scone, you can add 1 tablespoon of coarse sugar to the tops before baking.
  • For a different flavor, substitute the lemon zest and juice in the glaze with vanilla extract.

Nutrition

Find it online: https://hungryhearld.com/blueberry-scones-easy-flaky-bakery-style/