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The Ultimate Tender & Flaky Bakery-Style Blueberry Scones with a Zesty Lemon Glaze

A tempting stack of flaky blueberry scones drizzled generously with white lemon glaze.
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You can create bakery-quality blueberry scones at home that are incredibly moist, tender, and flaky. This simple recipe focuses on keeping the butter cold for maximum lift and uses heavy cream for a rich texture. Top them with a bright lemon glaze for a perfect breakfast or tea time treat.

Ingredients

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  • 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) very cold unsalted butter, cut into small cubes
  • 1 1/2 cups fresh blueberries, tossed lightly with 1 tablespoon flour
  • 3/4 cup heavy cream, very cold
  • 1 large egg, lightly beaten (for egg wash)
  • 1 tablespoon milk or cream (for egg wash)
  • For the Glaze: 1 cup powdered sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is key for flaky layers.
  4. Gently fold in the flour-tossed blueberries, distributing them evenly.
  5. Pour in the cold heavy cream. Use a fork to mix until the dough just comes together. Do not overmix; the dough will look shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  7. Cut the dough into 8 equal wedges or use a round cutter to make 8 scones. Place them on the prepared baking sheet, spacing them about 1 inch apart.
  8. In a small bowl, whisk the egg and milk/cream together for the egg wash. Brush the tops of the scones lightly with the wash.
  9. Bake for 15 to 18 minutes, or until the tops are golden brown and the centers are set.
  10. While the scones cool slightly, prepare the glaze: Whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Add more powdered sugar for a thicker glaze or more lemon juice for a thinner one.
  11. Drizzle the lemon glaze over the warm scones before serving.

Notes

  • Keep all wet ingredients, especially the cream and butter, very cold. Cold ingredients create steam in the oven, resulting in a tender, flaky texture.
  • Tossing the fresh blueberries with a tablespoon of flour prevents them from sinking to the bottom of the scone during baking.
  • For a taller scone, you can stack the cut wedges close together on the baking sheet so they support each other as they rise.

Nutrition

Find it online: https://www.unfoldrecipes.com/best-blueberry-scones-tender-flaky-recipe/