Tall & Flaky Bakery-Style Blueberry Lemon Scones evoke a warm, inviting aroma that fills your kitchen, bringing back memories of a sunny afternoon at a quaint café. This delightful scone recipe takes just about 30 minutes from start to finish and guarantees a tender, flaky texture thanks to the cold butter and buttermilk.
These scones are perfect for brunch with friends or a cozy weekend breakfast. You can make them ahead of time, and they store well for a few days, maintaining their deliciousness.
Why You’ll Love This Recipe
- Each bite offers a perfect blend of tangy lemon and sweet blueberries.
- The scones turn out thick, flaky, and golden, just like from your favorite bakery.
- The glaze adds an extra layer of sweetness and brightness.
- They are easy to make, requiring no special equipment.
What You’ll Need
Gather these ingredients to create your delicious 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 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 are not available.
Substitutions & Swaps
- Substitute buttermilk with plain yogurt.
- Use margarine in place of butter if needed.
- Replace lemon zest with orange zest for a different flavor.
- Swap powdered sugar with honey for a low-sugar option.
How to Make It
Creating your bakery-style scones is a breeze with these steps.
Preheat
Preheat the oven to 400°F (200°C). This ensures a golden finish on the scones.
Whisk
Whisk together the flour, sugar, baking powder, and salt in a large bowl until well combined.
Cut
Cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
Stir
Stir in the lemon zest and blueberries gently to avoid smashing the fruit.
Mix
Make a well in the center of the mixture, pour in the buttermilk, and mix until just combined.
Shape
Turn the dough onto a floured surface and pat it into a 3/4-inch thick rectangle.
Cut
Cut the dough into 8 wedges or rounds and transfer them to a parchment-lined baking sheet.
Brush
Brush the tops with the egg wash made from the beaten egg and milk or cream.
Bake
Bake for 15 to 18 minutes or until golden brown.
Make Glaze
Whisk together the powdered sugar and lemon juice until smooth for the glaze.
Drizzle
Drizzle the glaze over the warm or cooled scones before serving.
How to Store It
Fridge: store in an airtight container for up to 3 days.
Freezer: no, the texture changes when frozen.
Reheat: warm in the oven at 350°F for 5-7 minutes.
Tips for Best Results
- Ensure the butter is very cold for a flaky texture.
- Avoid over-mixing the dough for best results.
- Shape the scones gently to maintain their airiness.
- Use fresh lemons for zest and juice to enhance flavor.
Serving Suggestions
- Serve with clotted cream and fresh fruit for a lovely brunch.
- Pair with a steaming cup of Earl Grey tea for an afternoon treat.
- Enjoy as a delightful snack with a drizzle of honey.
