There’s something magical about the aroma of freshly baked scones wafting through the kitchen, especially when they’re bursting with juicy blueberries and zesty lemon. These Tall & Flaky Bakery-Style Blueberry Lemon Scones come together in about 30 minutes, making them a quick yet delectable treat. The key to achieving that perfect flaky texture lies in keeping the butter cold during preparation.
This recipe is perfect for anyone who loves a delightful breakfast or afternoon snack that feels like a treat. Whether you’re entertaining guests or simply craving a sweet bite with your tea, these scones are a delightful choice. They store well in an airtight container, making them great for meal prep or enjoying throughout the week.
Why You’ll Love This Recipe
- Each scone boasts a tall and flaky texture that melts in your mouth.
- Fresh blueberries and lemon zest create a bright, refreshing flavor.
- A simple technique of cutting in cold butter ensures perfect flakiness.
- The quick bake time lets you enjoy warm scones in under 20 minutes.
What You’ll Need
Gather these ingredients to create your scones.
For the Scones
- 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 tablespoon lemon zest
- 1 cup fresh blueberries
- 3/4 cup cold buttermilk
For the Egg Wash
- 1 large egg, lightly beaten
- 1 tablespoon milk or cream
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Use frozen blueberries if fresh aren’t available.
Substitutions & Swaps
- Buttermilk can be substituted with regular milk.
- Unsalted butter can be replaced with salted butter.
- Fresh blueberries could be swapped for other berries.
- Lemon zest can be replaced with lime zest.
How to Make It
Follow these simple steps to bake your scones to perfection.
Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
Cut in Butter
Add the cold, cubed butter 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 remaining.
Stir in Additions
Gently stir in the lemon zest and fresh blueberries. Toss lightly to coat the berries with flour.
Mix Wet Ingredients
Make a well in the center of the dry ingredients. Pour in the cold buttermilk all at once and use a fork to mix until just combined. Be careful not to overmix; the dough will look shaggy.
Shape the Dough
Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
Cut Scones
Cut the dough into 8 equal wedges or use a round cutter for classic shapes. Place the scones onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Prepare Egg Wash
In a small bowl, whisk together the egg and 1 tablespoon of milk or cream for the egg wash. Brush the tops of the scones lightly with the egg wash.
Bake
Bake in a preheated oven at 400 degrees F (200 degrees C) for 15 to 18 minutes, or until the tops are golden brown and the scones are puffed.
Prepare Glaze
While the scones cool slightly, whisk together the powdered sugar and lemon juice until smooth. Adjust with more powdered sugar or lemon juice to reach your desired consistency.
Glaze the Scones
Drizzle the lemon glaze over the warm or completely cooled scones before serving.
How to Store It
Fridge: 3 days in an airtight container
Freezer: Yes, for up to 2 months with proper wrapping
Reheat: Oven at 350°F for 10 minutes
Tips for Best Results
- Ensure your butter stays cold until it’s mixed in.
- Avoid overmixing the dough to keep the scones tender.
- Use fresh blueberries for the best flavor and texture.
- Bake immediately after cutting for maximum flakiness.
Serving Suggestions
- Enjoy warm with a pat of butter or jam.
- Pair with tea or coffee for a delightful afternoon treat.
- Serve at brunch alongside fresh fruit and yogurt.
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