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Amazing Lemon Blueberry Scones: Delicious Bakery Style Recipe

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Enjoy fluffy bakery style lemon blueberry scones bursting with fresh lemon and blueberry flavors. These amazing lemon blueberry scones feature a delicate glaze that makes fresh lemon blueberry scones amazing and irresistible.

Ingredients

Scale
  • 3 ½ cups (497 g) all-purpose flour
  • ⅓ cup (71 g) granulated sugar
  • 1 tablespoon fresh lemon zest (from 1 to 2 lemons)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 g) cold salted butter
  • ¾ cup + 2 tablespoons buttermilk
  • ¼ cup fresh lemon juice (from 1 to 2 lemons)
  • 1 to 1 ¼ cups fresh blueberries (see note for frozen berries and other fruit options)
  • 2 tablespoons melted butter
  • Coarse or turbinado sugar for sprinkling
  • 1 ¼ cups (143 g) powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Heat the oven to 400 degrees F and prepare a half sheet pan with parchment paper.
  2. Mix the flour, sugar, lemon zest, baking powder, baking soda, and salt in a large bowl thoroughly.
  3. Grate the cold butter into the dry mixture using the large holes of a box grater and toss to coat the butter pieces evenly.
  4. Stir in the blueberries gently to distribute them throughout the flour mixture.
  5. Pour in the buttermilk and lemon juice, then fold the mixture carefully with a silicone spatula until it just holds together, avoiding crushing the berries.
  6. If the dough feels too dry, add buttermilk one tablespoon at a time to reach a workable texture.
  7. Turn the dough onto a floured surface and lightly knead it once or twice to combine the ingredients and accommodate the blueberries.
  8. Shape the dough into a rectangle about 15 inch by 3 inch, then cut into 10 to 12 triangular wedges.
  9. Place the wedges on the baking sheet with half an inch spacing, brush tops with melted butter, and sprinkle with coarse sugar.
  10. Bake the scones for 15 minutes until lightly golden on the sides and bottom and no longer doughy inside.
  11. Let the scones cool on the pan or on a wire rack.
  12. Whisk the powdered sugar and lemon juice until you have a thick but pourable glaze, adjusting thickness with more sugar or juice as needed.
  13. Drizzle the glaze over cooled scones and serve warm or at room temperature.

Notes

  • Food Processor or Pastry Blender Method: the butter can be cut into the dry ingredients using a food processor by pulsing until pea-size pieces form, then adding wet ingredients and pulsing until dough begins to come together before mixing in blueberries by hand
  • A pastry blender can also be used by cutting cold butter into dry ingredients until pea-size bits form
  • Frozen Blueberries: best results come from fresh blueberries, but larger frozen berries should be thawed and dried before use
  • Smaller frozen berries can be added frozen but will bleed color
  • Other Fruits: raspberries, blackberries, or huckleberries can be used as substitutes for blueberries

Nutrition

Find it online: https://www.amgroyal.com/amazing-lemon-blueberry-scones/