Make your breakfast even better with a bakery style blueberry scones recipe. These super moist scones are topped with a sweet lemon glaze will make you start craving scones for breakfast.
Ingredients & Equipment Needed For This Recipe
- All-Purpose Flour– A 1:1 ratio of your favorite gluten-flour can be replaced to make these gluten-free!
- Granulated Sugar
- Baking Powder
- Kosher Salt
- Unsalted Butter
- Heavy Cream– This recipe has 2 different places it’s using heavy cream. If you don’t want to accidentally add all of the heavy cream instead of reserving 1/4 C (guilty), weigh the heavy cream for the tops after you add the first amount to the dough.
- Large Eggs
- Vanilla Extract
- Blueberries, Fresh or Frozen– See my tips for more info about which is better to use!
- Lemon– Fortunately this recipe uses both the zest and juice!
- Demerara Sugar– Can use any sort of sugar you want for this part, which is totally optional.
- Lemon– Use the juice from the lemon that you used for the dough!
- Milk of Choice
- Powdered Sugar– On the recipe I put 1-2 Cups seeing as people like different thicknesses for their glaze. I like it on the thicker side so I can really taste it!
- Kosher Salt– Just a pinch.
- Set of Measuring Cups & Spoons OR Digital Scale if using metric
- 3 Mixing Bowls– Two small for lemon glaze and mixing wet ingredients. One Large for mixing the dough all together.
- Whisk– Mixing together both the dry and wet ingredients, but not together.
- Rubber Spatula– THIS one is for mixing the dough all together.
- Microplane/Zester– Zest up that lemon!
- Sharp Knife– To cut the scones into triangles from a circle.
- 1/2 Sheet Pan or Cookie Sheet– Baking the scones.
- Parchment Paper– No mess or stick to the sheet pan.
- Pastry Brush– Brushing on the 1/4 Cup of Heavy Cream to give the tops some sheen and extra flavor.
- Cooling Rack– Once the scones have cooled slightly, transfer to cooling rack and either continue to cool before adding glaze or you can add some while slightly warm to let the glaze absorb into the scones!
My Kinda Professional Tips For Bakery-Style Blueberry Scones
- Fresh or frozen blueberries? Personally, I use fresh, frozen blueberries. Meaning I stick my fresh bought blueberries (and most fruit) that I know I’m going to bake with in the freezer to get super firm. This will ensure that the blueberries stay whole, without compromising the color of the scone.
- Don’t over mix the dough! This will result is a chewy and dense scone.
- This dough is kind of sticky but be sure to flour your work surface very well before shaping to cut.
- Place the cut scones in the fridge while your oven heats up. This will ensure that is butter is super cold and won’t be a big buttery pool at the bottom of your scone.
- These scones will keep well wrapped or in a close-able container for up to 3 days.
Bakery Style Blueberry Scones With Lemon Glaze
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale for metric
- 3 Mixing Bowls- two small, one large
- Rubber Spatula
- Sharp Knife
- 1/2 Sheet Tray or Cookie Sheet
- Parchment Paper
- Pastry Brush
- Cooling Rack
- 2 3/4 Cup All-Purpose Flour (340 g)
- 1/4 Cup Granulated Sugar (50 g)
- 1 Tbl Baking Powder
- 1/2 tsp Kosher Salt
- 3/4 Cup Unsalted Butter (160 g)
- 1 Cup Heavy Cream, 1/4 C for tops (240 ml)
- 2 Large Eggs
- 1/2 tsp Vanilla Extract
- 1 1/2 Cup Blueberries, fresh or frozen (220 g)
- 1 Lemon, zested
- 2 2 Tbl Demerara Sugar, for tops-optional (20 g)
- 1 Lemon, juiced
- 1 Tbl Milk of Choice (10 ml)
- 1-2 Cup Powdered Sugar (120-240 g)
- pinch Kosher Salt
- Pre-heat oven to 380° F, and line a half sheet tray with parchment and spray.
- Combine in a large bowl all of the dry ingredients including lemon zest and whisk well together. In a separate small bowl, combine the wet ingredients well, set aside.
- Cut the cold butter into small pieces (about pea size) and add to the dry ingredients and make sure the butter is completely combined.
- Add the liquids in one shot. Using a rubber spatula gently fold together, about halfway through mixing, add the blueberries and try not to mix too hard and burst the blueberries.
- Once a dough has formed turn out onto well-floured surface and shape to a circle as best as you can. Roll to desired thickness (I go with about 1” thick) and cut into 8 pieces like a pie or pizza.
- Place onto sheet tray and brush with the second heavy cream and top with the raw sugar.
- Bake for 25-30 mins, depending on thickness of the scone. Let cool for about 10 minutes before adding the Lemon Glaze.
- To make the Lemon Glaze combine all ingredients into a small bowl. Depending on how thick you like your glaze will depend on how much of the powdered sugar is needed. I start with 1 Cup and work from there!
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