Blueberry Lemon Scones
Blueberry Lemon Scones are loaded with blueberries and topped with lemon glaze. These scones are crispy on the outside and flaky inside.
Servings: 12 scones
Calories: 274kcal
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.
Nutrition
Serving: 1scone | Calories: 274kcal | Carbohydrates: 43g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 259mg | Potassium: 80mg | Fiber: 1g | Sugar: 22g | Vitamin A: 326IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 1mg
