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The Ultimate Easy Bakery-Style Blueberry Scones with Lemon Glaze

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Make tender, flaky blueberry scones from scratch that rival coffee shop quality. This simple recipe uses fresh blueberries and includes a bright lemon glaze for a perfect breakfast or brunch pastry.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 1 cup fresh or frozen blueberries
  • 1/2 cup heavy cream, plus extra for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest

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, cubed butter 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.
  4. Gently stir in the blueberries, being careful not to crush them.
  5. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
  6. Pour the wet ingredients into the dry ingredients. Mix with a fork until just combined. Do not overmix; the dough will be shaggy.
  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 (like a pizza) or use a round cutter. Place the scones on the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops lightly with extra heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown. Let the scones cool completely on a wire rack.
  11. To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. If the glaze is too thick, add a few more drops of lemon juice.
  12. Drizzle the cooled scones generously with the lemon glaze. Allow the glaze to set before serving.

Notes

  • For the flakiest texture, keep your butter and cream very cold before mixing.
  • If using frozen blueberries, do not thaw them before adding them to the dough.
  • For a bakery-style look, you can brush the tops with an egg wash (1 egg beaten with 1 teaspoon water) instead of cream before baking.
  • If you want a stronger lemon flavor, add 1 teaspoon of lemon zest to the dry ingredients along with the flour.

Nutrition

Find it online: https://kingscook.com/easy-bakery-blueberry-scones-recipe/