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The Ultimate Bakery-Style Glazed Blueberry Lemon Scones: Tall, Flaky, and Easy to Master

Three glazed blueberry scones stacked vertically on a light ceramic plate, showing juicy berries inside.
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Make buttery, tender blueberry scones that rival coffee shop quality. This simple recipe uses the cold butter technique to guarantee tall, flaky results, finished with a bright lemon glaze.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1/3 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 cup fresh or frozen blueberries
  • 1 teaspoon lemon zest
  • 1/2 cup heavy cream, very cold, plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 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. Add the cold butter cubes to the flour mixture. 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 remaining. This step is key for flakiness.
  4. Gently toss the blueberries and lemon zest with about 1 tablespoon of the flour mixture to prevent them from sinking. Add the coated blueberries to the flour and butter mixture and toss lightly to combine.
  5. In a separate small bowl, whisk together the cold heavy cream, egg, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients. Use a fork to mix until just combined. Do not overmix; the dough will look shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently bring the dough together into a rough circle, about 1 inch thick. Avoid kneading.
  8. Use a sharp knife or bench scraper to cut the circle into 8 equal wedges (like a pizza).
  9. Place the wedges onto the prepared baking sheet, spacing them about 1 inch apart. 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.
  11. While the scones cool slightly, prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth. Add more powdered sugar for a thicker glaze or more lemon juice for a thinner one.
  12. Drizzle the lemon glaze over the warm scones. Let the glaze set before serving.

Notes

  • For the tallest scones, keep your butter and cream as cold as possible. If using frozen blueberries, do not thaw them before adding them to the dough.
  • If you are interested in structured eating plans, research shows that effective meal planning can support health goals, though this recipe is not designed for specific diets like a keto meal plan delivery.
  • If you want a stronger lemon flavor, add a little extra zest to the dough and use more lemon juice in the glaze.

Nutrition

Find it online: https://www.purecookingjoy.com/easy-blueberry-scones-bakery-style-recipe/

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