Description
Make bakery-quality blueberry scones at home. This easy recipe delivers tall, flaky, moist scones bursting with fresh blueberries and a bright lemon glaze, perfect for breakfast or brunch.
Ingredients
Scale
- 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 tablespoon lemon zest
- 1 cup fresh blueberries, gently tossed with 1 teaspoon flour
- 3/4 cup cold buttermilk
- 1 large egg, lightly beaten (for egg wash)
- 1 tablespoon milk or cream (for egg wash)
Instructions
- Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter cubes 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 helps create flaky scones.
- Gently stir in the lemon zest.
- Add the flour-tossed blueberries to the mixture and toss lightly to coat them evenly.
- Pour in the cold buttermilk. Use a fork or spatula to mix until just combined. Do not overmix; the dough will look shaggy.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
- Cut the dough into 8 equal wedges, like a pizza. Place the wedges onto the prepared baking sheet, leaving a little space between them.
- In a small bowl, whisk together the egg and milk or cream for the egg wash. Brush the tops of the scones lightly with the wash.
- Bake for 15 to 18 minutes, or until the tops are golden brown and the centers are cooked through.
- Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the glaze: Whisk together 1 cup powdered sugar and 2 tablespoons fresh lemon juice until smooth. Drizzle the glaze over the cooled scones.
Notes
- For the best flaky texture, keep your butter and buttermilk as cold as possible.
- If you use frozen blueberries, do not thaw them; toss them in flour and add them directly to the dough.
- To achieve tall scones, avoid twisting the knife when cutting the wedges; press straight down.
- This recipe makes a moist and tender scone, similar to coffee shop quality.
- Prep Time: 20 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 350
- Sugar: 18
- Sodium: 250
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 6
- Cholesterol: 65