Print

Bakery-Style Blueberry Scones with Lemon Glaze

Two triangular blueberry scones drizzled generously with white vanilla glaze, sitting on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make incredibly tender, flaky, and moist blueberry scones that taste like they came from a bakery. This simple recipe uses cold butter and heavy cream for the best texture, and includes an optional bright lemon glaze for extra flavor.

Ingredients

Scale
  • 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 cup fresh blueberries
  • 1 teaspoon lemon zest (optional)
  • 3/4 cup cold heavy cream
  • 1 large egg (for egg wash)
  • 1 tablespoon milk (for egg wash)
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the dry ingredients. 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.
  4. Gently stir in the fresh blueberries and lemon zest, if using. Do not overmix.
  5. Pour the cold heavy cream over the flour mixture. Use a fork to mix until just combined into a shaggy dough. Do not knead.
  6. Turn the dough out onto a lightly floured surface. Gently press the dough together into a circle about 3/4 inch thick.
  7. Cut the circle into 8 equal wedges. Place the wedges 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 and the scones are cooked through.
  10. 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 and lemon juice until smooth. Drizzle the glaze over the cooled scones.

Notes

  • Keep your butter and cream very cold; this is the secret to flaky layers.
  • For extra tender scones, avoid overworking the dough once the cream is added.
  • If you prefer a less sweet scone, omit the lemon glaze.
  • You can use frozen blueberries, but do not thaw them before adding them to the dough.

Nutrition

Find it online: https://cookerycommand.com/best-blueberry-scones-easy-flaky-recipe/