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The Ultimate Fluffy Blueberry Scones Better Than the Coffee Shop

Close-up of two flaky blueberry scones topped with thick, dripping vanilla glaze.
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Make tender, flaky, bakery-style blueberry scones from scratch. This easy recipe yields moist scones bursting with fresh blueberries and topped with a bright 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 cubes
  • 1 tablespoon lemon zest
  • 1 1/2 cups fresh or frozen blueberries
  • 3/4 cup heavy cream, very cold, plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar, 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, sugar, baking powder, and salt.
  3. 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.
  4. Gently stir in the lemon zest and blueberries. If using frozen blueberries, do not thaw them first.
  5. In a separate small bowl, whisk together the 3/4 cup heavy cream, egg, and vanilla extract.
  6. Pour the wet mixture into the dry ingredients. Use a fork to mix 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 or use a round cutter for traditional shapes. Place the scones on the prepared baking sheet, spacing them about 1 inch apart.
  9. Brush the tops lightly with extra heavy cream.
  10. Bake for 15 to 18 minutes, or until the tops are golden brown and the centers are set.
  11. While the scones cool slightly, prepare the glaze: Whisk together the powdered sugar and lemon juice until smooth.
  12. Drizzle the lemon glaze over the warm scones. Let the glaze set before serving.

Notes

  • For the tallest, flakiest scones, keep all your ingredients, especially the butter and cream, very cold.
  • If you prefer a less sweet scone, you can skip the lemon glaze and dust them lightly with powdered sugar instead.
  • This recipe works well for meal planning; scones are best eaten the day they are made but can be stored in an airtight container for up to two days.

Nutrition

Find it online: https://delicerecipe.com/easy-blueberry-scones-from-scratch/