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Bakery-Style Fluffy Lemon Blueberry Scones with Bright Zesty Glaze

A stack of three delicious lemon blueberry scones drizzled heavily with bright yellow lemon glaze.
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You can make incredibly moist, tender, and flaky lemon blueberry scones at home. This easy recipe delivers bakery-quality results, perfect for breakfast, brunch, or afternoon tea, topped with a bright, zesty lemon glaze.

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) cold unsalted butter, cut into small pieces
  • 1 large egg
  • 1/2 cup heavy cream, plus more for brushing
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (do not thaw if frozen)
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

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 in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step helps create flaky scones.
  4. In a separate small bowl, whisk together the egg, 1/2 cup heavy cream, lemon zest, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will be shaggy.
  6. Gently fold in the blueberries. If using frozen, work quickly to prevent the dough from getting too warm.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle or rectangle.
  8. Cut the dough into 8 equal wedges or use a round cutter for traditional scone shapes. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops lightly with a little extra heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are lightly golden brown. Let the scones cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
  11. While the scones cool, prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  12. Drizzle the bright zesty lemon glaze over the cooled scones. Allow the glaze to set before serving.

Notes

  • For the best flaky texture, keep your butter and cream very cold before mixing.
  • If you want taller scones, gently press the dough together and cut straight down without twisting the cutter.
  • These scones are excellent for make ahead breakfast; store leftovers in an airtight container at room temperature for up to two days.

Nutrition

Find it online: https://cravybite.link/lemon-blueberry-scones-bakery-style-fluffy/