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Bakery-Style Flaky & Moist Blueberry Scones with Optional Lemon Glaze

Three flaky blueberry scones drizzled with white vanilla glaze served on a white plate.
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You can make incredibly tender, flaky blueberry scones at home that taste like they came from a bakery. This simple recipe focuses on keeping the butter cold for maximum lift and uses cream for a moist interior. Top with a bright lemon glaze for extra flavor.

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) very cold unsalted butter, cut into small pieces
  • 1 cup fresh blueberries, gently tossed with 1 teaspoon flour
  • 3/4 cup cold heavy cream, plus more for brushing
  • 1 large egg, lightly beaten (for egg wash)
  • For the Glaze (Optional): 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. Cut the cold butter into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This step is key for flaky scones.
  4. Gently stir in the flour-coated blueberries until they are evenly distributed.
  5. Pour the cold heavy cream into the mixture. Use a fork to mix just until a shaggy dough forms. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle.
  7. Cut the circle into 8 equal wedges, like a pizza. Place the wedges onto the prepared baking sheet, leaving about 1 inch between them.
  8. Brush the tops of the scones lightly with the remaining heavy cream or the beaten egg wash for a golden finish.
  9. Bake for 15 to 18 minutes, or until the tops are golden brown and the centers are set.
  10. Let the scones cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
  11. If making the glaze, whisk together the powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled scones.

Notes

  • Keep all wet ingredients, especially the cream and butter, very cold. Cold ingredients create steam in the oven, which results in flaky layers.
  • Do not knead the dough. Overworking develops gluten, leading to tough scones instead of tender scones.
  • For the best flavor, use fresh blueberries rather than frozen. If you must use frozen, do not thaw them first.

Nutrition

Find it online: https://cookingbyfelix.com/easy-flaky-moist-blueberry-scones-recipe/