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Tall, Flaky Bakery-Style Lemon Blueberry Scones with Bright Glaze

Four flaky blueberry scones drizzled generously with vanilla glaze, served on a white plate.
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You can make bakery-quality blueberry scones at home. This easy recipe focuses on using cold ingredients to achieve incredibly tender, flaky layers and a moist interior. We include a simple lemon glaze for a bright finish.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1/4 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 cup fresh or frozen blueberries (do not thaw if frozen)
  • 1 teaspoon lemon zest
  • 3/4 cup cold heavy cream, plus 2 tablespoons for brushing
  • 1 large egg
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla extract

Instructions

  1. Prepare your baking sheet by lining it with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  2. 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. This step is key for flaky layers.
  3. Gently stir in the lemon zest and the blueberries. If using frozen blueberries, do not overmix, or the color will bleed.
  4. In a separate small bowl, whisk together the 3/4 cup of cold heavy cream and the egg. Pour this wet mixture into the dry ingredients. Mix with a fork just until the dough comes together. Do not overmix; the dough will look shaggy.
  5. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  6. Cut the dough into 8 equal wedges (like a pizza). Place the wedges onto the prepared baking sheet, leaving about 1 inch between them.
  7. Brush the tops of the scones lightly with the remaining 2 tablespoons of heavy cream. This helps them brown nicely.
  8. Bake at 400 degrees F (200 degrees C) for 15 to 18 minutes, or until the tops are golden brown and the centers are cooked through.
  9. While the scones cool slightly, prepare the glaze. Whisk together the powdered sugar, lemon juice, and vanilla extract until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  10. Drizzle the glaze over the warm scones. Let the glaze set before serving.

Notes

  • For the flakiest texture, keep your butter and cream as cold as possible. Work quickly when mixing the dough.
  • If you want extra tall scones, stack the cut wedges close together before baking, or gently press the wedges together after cutting.
  • For a lemon glaze variation, substitute the vanilla extract with 1/2 teaspoon of lemon zest in the glaze mixture.

Nutrition

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