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 buttermilk, cold
- 1 cup fresh blueberries
- 1 teaspoon lemon zest
- For the Glaze: 1 cup powdered sugar
- For the Glaze: 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 the cold butter into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- In a small bowl, whisk the egg and buttermilk together. Add this wet mixture to 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 or square.
- Cut the dough into 8 equal wedges or use a round cutter for individual scones. Place the pieces on the prepared baking sheet, keeping them close together for taller scones.
- Bake for 15 to 18 minutes, or until the tops are lightly golden brown.
- While the scones cool slightly, prepare the glaze by whisking the powdered sugar and lemon juice until smooth.
- Drizzle the lemon glaze over the warm scones before serving.
Notes
- For the flakiest texture, keep your butter and buttermilk very cold throughout the mixing process.
- If using frozen blueberries, do not thaw them; toss them with one teaspoon of flour before adding them to the dough to prevent color bleeding.
- To achieve tall scones, pat the dough gently and avoid twisting the cutter when making individual shapes.
- 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: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 6
- Cholesterol: 65