Blueberry Lemon Scones
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Blueberry Lemon Scones are loaded with blueberries and topped with lemon glaze. These scones are crispy on the outside and flaky inside. They are perfect for breakfast or any time of the day. The recipe is easy to make and requires simple ingredients. You will be making them again and again.
Why You’ll Love This Recipe
- Blueberry season, and you don’t know what to make with them, try Blueberry Muffins or Blueberry Macarons.
- Simple and quick recipe.
- No mixer is needed.
- Used simple ingredients that can be found in every kitchen.
- You can use any different berries in this recipe.
How to Make Blueberry Lemon Scones
Make dough with fresh blueberries. You can also use frozen blueberries for this recipe. Important to have butter very cold. You can place it in the freezer before using it.
Step 1. Grate cold butter into dry ingredients.
Step 2. Add sour cream and milk mixture into dry ingredients.
Step 3. Shape the dough into a circle and cut equal wedges. You can also check other techniques from Let the Baking Begin post.
Step 4. Bake scones in a preheated oven to 425oF for 15 minutes or until they are golden.
Let scones cool to room temperature on the baking tray, then drizzle with the lemon glaze. This is optional. I love the combination of blueberries and lemon.
Expert Tips
- Do not use your hand to mix the dough. Butter will melt from the heat of hands, and scones will spread flat in the oven while baking.
- You can sprinkle scones with coarse sugar before baking.
- Use different berries or a mix of berries in this recipe.
Recipe FAQs
Store Blueberry Lemon Scones in an airtight container for 3-4 days at room temperature.
Yes, freeze baked scones in an air-tight container or bag for 1-2 months. You can also freeze unbaked scones. When you are ready to bake them, place frozen on parchment paper on the baking sheet and bake. You may need to increase the baking time as you bake them frozen. Great for breakfast!
More Recipes You’ll Love
If you make these Blueberry Lemon Scones, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Blueberry Lemon Scones
Equipment
- 1 grater with large holes
- 1 rabber spatula
- 1 baking sheet pan
- 1 large mixing bowl
Ingredients
Blueberry Scones
- 2 ½ cup all-purpose flour
- ½ cup granulated white sugar
- ½ tsp salt
- 2 tsp baking powder
- ¼ tsp baking soda
- 1 Tbsp lemon zest
- ½ cup unsalted butter cold 1 stick
- ½ cup milk
- ½ cup sour cream
- 2 cups fresh blueberries
Lemon Glaze
- 1 cup powdered sugar
- 2 Tbsp lemon juice
Instructions
How to Make Blueberry Scones
- Preheat oven to 425oF. Prepare a baking sheet with parchment paper.
- In the small mixing bowl or cup mix sour cream and milk until combined. Set aside or refrigerate if your kitchen is too hot.
- In the mixing bowl sift together flour, baking powder, baking soda, and salt.
- Add sugar and lemon zest.
- Grate cold butter into dry ingredients.
- Mix grated butter with dry ingredients. Work fast so the butter doesn't start to melt.
- Add sour cream and milk mixture.
- Using a spatula mix all to combine.
- Add fresh blueberries and gently mix.
- Dump half of the dough onto parchment paper or floured surface.
- Pull the dough together and shape it into a 3/4-1-inch-thick circle.
- Using a knife or bench scraper cut into 8 or 12 equal wedges and pull them apart.
- Bake at 425oF for 15 minutes or until golden.
How to Make Lemon Glaze
- Stir together sifted powdered sugar and lemon juice.
- Drizzle lemon glaze over blueberry scones and serve warm or room temperature.