Lemon Blueberry Scones
Tender blueberry scones are bursting with bright lemon flavor thanks to lemon juice and zest in the dough and a simple lemon glaze. These scones are perfect for adding to your spring breakfast or brunch menus!
Servings 8 scones
Ingredients
For the scones
- ⅓ cup granulated sugar
- zest of 3 medium lemons
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- 8 tablespoons unsalted butter frozen
- ½ cup sour cream
- 2 tablespoons freshly squeezed lemon juice
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blueberries not thawed if frozen
For the glaze
- 3 tablespoons unsalted butter melted
- 1 cup powdered sugar
- ½ teaspoon pure vanilla extract
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder, baking soda and salt and mix until combined.⅓ cup granulated sugar, zest of 3 medium lemons, 2 cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon fine sea salt
- Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse crumbs.8 tablespoons unsalted butter
- In a small bowl, whisk the sour cream, lemon juice, egg and vanilla until smooth.½ cup sour cream, 2 tablespoons freshly squeezed lemon juice, 1 large egg, 1 teaspoon pure vanilla extract
- Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Gently fold in the blueberries. Use your hands to press the dough against the bowl into a ball. The dough will be sticky first, but as you press, the dough will come together.1 cup fresh or frozen blueberries
- Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles. Place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 16 minutes. Cool for 10 minutes and prepare the glaze.
- In a medium bowl, prepare the glaze by mixing together the melted butter, powdered sugar, vanilla and lemon juice. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden.3 tablespoons unsalted butter , 1 cup powdered sugar, ½ teaspoon pure vanilla extract, 2 tablespoons freshly squeezed lemon juice
Notes
Assembly
- If grating the frozen butter is not accessible for you, you can cut cold (not frozen) butter into pieces. Pulse with the dry ingredients in the bowl of a food processor until the mixture resembles coarse meal. Transfer the mixture to a bowl and continue with the recipe as written.
- Cold butter can also but cut into the dry ingredients using a pastry cutter/blender until the mixture resembles coarse meal in lieu of grating.
Storage
- Store cooled scones in an airtight container at room temperature for up to 3 days.
Freezing
- Unbaked scones can be frozen for later. Make the dough, pat into a circle, and cut into triangles as written. Transfer the unbaked scones to a parchment-lined baking sheet and place in the freezer for 1-2 hours, or until frozen solid. Transfer frozen scones to a zip-top freezer bag; freeze for 2-3 months. When ready to bake, bake directly from frozen according to the recipe directions, adding a few extra minutes of baking time if needed. Cool and glaze as directed.
