Description
Make moist, tender blueberry scones with a flaky texture similar to coffee shop versions. This recipe includes a bright lemon glaze.
Ingredients
Scale
- 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 large egg
- 1/2 cup cold buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 teaspoon lemon zest
- For the Glaze: 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- In a small bowl, whisk the egg, buttermilk, and vanilla extract together.
- Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix.
- Gently fold in the fresh blueberries and lemon zest.
- Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick circle.
- Cut the circle into 8 equal wedges, like a pizza. Place the wedges onto the prepared baking sheet, leaving about 1 inch between them.
- Bake for 15 to 18 minutes, or until the tops are lightly golden brown.
- While the scones cool slightly, whisk together the powdered sugar and lemon juice to create the glaze.
- Drizzle the glaze over the warm scones before serving.
Notes
- For the flakiest scones, keep all your ingredients, especially the butter and buttermilk, very cold.
- If using frozen blueberries, do not thaw them before adding them to the dough.
- To achieve tall scones, avoid twisting the knife when cutting the wedges; press straight down.
- Prep Time: 15 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: 1
- Protein: 6
- Cholesterol: 75