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Bakery-Style Flaky Lemon Blueberry Scones with Zesty Glaze

A stack of perfectly flaky blueberry scones drizzled with white glaze, garnished with fresh blueberries.
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Make tender, moist, and flaky blueberry scones that taste like they came from a bakery. This simple recipe uses cold butter and buttermilk to achieve the best texture, topped with a bright lemon glaze.

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 cubes
  • 1 cup fresh or frozen blueberries
  • 1 teaspoon lemon zest
  • 3/4 cup cold buttermilk
  • 1 large egg, beaten (for egg wash)
  • 2 tablespoons milk (for egg wash)
  • For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest

Instructions

  1. Prepare your dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. Cut in the butter: Add the cold butter cubes 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 step is key for flaky scones.
  3. Add blueberries and zest: Gently fold in the blueberries and lemon zest. Do not overmix.
  4. Add liquid: Pour in the cold buttermilk all at once. Use a fork to mix until just combined. The dough will be shaggy. Do not knead the dough; minimal handling keeps the scones tender.
  5. Shape the dough: Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or square.
  6. Cut the scones: Cut the dough into 8 wedges or use a round cutter. Place the cut scones onto a baking sheet lined with parchment paper, keeping them close together for softer sides.
  7. Chill: Place the baking sheet in the freezer for 15 minutes. This helps the scones hold their shape and rise better.
  8. Preheat and wash: Preheat your oven to 400 degrees F (200 degrees C). Whisk the egg and 2 tablespoons of milk together for the egg wash. Brush the tops of the chilled scones with the egg wash.
  9. Bake: Bake for 15 to 18 minutes, or until the tops are golden brown.
  10. Cool: Transfer the baked blueberry scones to a wire rack to cool completely.
  11. Make the glaze: While the scones cool, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
  12. Glaze: Drizzle the lemon glaze over the cooled scones before serving.

Notes

  • For the flakiest texture, make sure your butter and buttermilk are very cold before starting.
  • If using frozen blueberries, do not thaw them; add them directly to the dry ingredients.
  • If you do not have buttermilk, you can make a substitute by mixing 3/4 cup of regular milk with 1 teaspoon of white vinegar or lemon juice and letting it sit for 5 minutes before using.

Nutrition

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