Description
Bake these bakery-style blueberry scones from scratch for a tender, moist, and flaky breakfast treat. The addition of lemon zest brightens the flavor, and a simple glaze finishes them perfectly.
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
- 3/4 cup cold buttermilk
- 1 large egg, lightly beaten (for egg wash)
- 1 tablespoon milk (for egg wash)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 400°F (200°C). 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 is key for flaky scones.
- Gently stir in the lemon zest and fresh blueberries. Toss lightly to coat the berries in flour, which helps prevent them from sinking.
- Make a well in the center of the dry ingredients and pour in the cold buttermilk. Use a fork to mix until the dough just comes together. Do not overmix; the dough will be slightly 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 or use a round cutter for traditional shapes. Place the scones onto the prepared baking sheet, leaving about 1 inch between them.
- In a small bowl, whisk together the egg and 1 tablespoon of milk 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 scones are cooked through.
- While the scones cool slightly, prepare the glaze. Whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice, a half teaspoon at a time, if the glaze is too thick.
- Drizzle the lemon glaze over the warm or completely cooled scones. Let the glaze set before serving.
Notes
- For the best texture, make sure your butter and buttermilk are very cold before starting.
- If you only have frozen blueberries, do not thaw them; toss them directly into the flour mixture.
- To achieve tall scones, avoid working the dough too much. Keep everything cold and handle it minimally.
- If you want a stronger lemon flavor, add a teaspoon of vanilla extract to the buttermilk mixture.
- Prep Time: 20 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 320
- Sugar: 18
- Sodium: 250
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 6
- Cholesterol: 65