Print

Bakery Style Blueberry Lemon Scones

Three freshly baked Blueberry Lemon Scones topped with a thick, dripping lemon glaze.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tender, flaky scones bursting with fresh blueberries and bright lemon flavor, finished with a simple tart glaze.

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 cubes
  • 1 large egg
  • 1/2 cup cold buttermilk
  • 1 teaspoon lemon zest
  • 1/2 cup fresh or frozen blueberries
  • 1 tablespoon milk (for brushing)
  • 1 tablespoon coarse sugar (for topping)
  • 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, granulated sugar, baking powder, and salt.
  3. 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.
  4. In a small bowl, whisk the egg and buttermilk together. Add the lemon zest to this wet mixture.
  5. Pour the wet ingredients into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will look shaggy.
  6. Gently fold in the blueberries. Turn the dough out onto a lightly floured surface. Pat the dough into a 3/4-inch thick circle or rectangle.
  7. Cut the dough into 8 wedges or use a round cutter to cut out scones. Place them on the prepared baking sheet, leaving about 1 inch between them.
  8. Brush the tops lightly with milk and sprinkle with coarse sugar.
  9. Bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted comes out clean.
  10. While the scones cool slightly, whisk together the powdered sugar and lemon juice for the glaze until smooth.
  11. Drizzle the glaze over the warm scones. Let the glaze set before serving.

Notes

  • For the flakiest texture, keep your butter and buttermilk very cold.
  • If using frozen blueberries, do not thaw them before adding them to the dough.
  • If you prefer a less tart glaze, start with 1 tablespoon of lemon juice and add more slowly until you reach your desired flavor.
  • You can freeze unbaked scones; place them on a tray, freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding 3-5 minutes to the baking time.

Nutrition

Find it online: https://cookerykings.com/blueberry-lemon-scones-recipe/