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Lemon Blueberry Scones Recipe

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4.3 from 38 reviews

  • Author: Emma
  • Total Time: 40 minutes
  • Yield: 8 scones

Description

Lemon Blueberry Scones are a delightful treat featuring a soft, fluffy center and a wonderfully crispy exterior. Infused with fresh lemon zest and studded with juicy blueberries, these scones make a perfect addition to breakfast, brunch, or a sweet snack. Finished with a tangy lemon glaze, this recipe balances tart and sweet flavors for an irresistible baked good worth the extra effort.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour, plus additional for work surface
  • ½ cup sugar, plus 2 tablespoons for sprinkling
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon grated lemon zest

Butter

  • 16 tablespoons unsalted butter (2 sticks), frozen solid, whole
  • 2 tablespoons butter, melted (for brushing)
  • 6 tablespoons butter, reserved for another use

Dairy & Fruit

  • ½ cup whole milk
  • ½ cup sour cream
  • 1 ¾ cups fresh or frozen blueberries, cleaned and picked over

Glaze

  • ½ cup lemon juice
  • 2 cups icing (powdered) sugar
  • 1 tablespoon butter
  • 1 lemon, zested

Other

  • cooking spray

Instructions

  1. Preheat and Prepare Butter: Adjust oven rack to middle position and preheat oven to 425°F (220°C). Partially unwrap frozen butter sticks and grate 8 tablespoons of butter using the large holes of a box grater. Keep grated butter in the freezer until needed.
  2. Measure Ingredients: Measure all other ingredients and have them ready for easy assembly.
  3. Melt Butter: Melt 2 tablespoons of the remaining butter and set aside for brushing the scones later. Reserve the other 6 tablespoons butter for another use.
  4. Prepare Blueberries and Milk Mixture: Place blueberries in the freezer to chill. In a medium bowl, whisk together milk and sour cream and refrigerate until needed.
  5. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ½ cup sugar, baking powder, baking soda, salt, and lemon zest until well combined.
  6. Incorporate Butter into Dry Mix: Add the frozen grated butter to the flour mixture and toss with your fingers until the butter pieces are thoroughly coated with flour.
  7. Add Wet Ingredients: Pour the chilled milk and sour cream mixture into the flour and butter mixture. Fold gently with a spatula until just combined, being careful not to overmix.
  8. Knead Dough: Transfer the dough onto a well-floured work surface. Dust the dough top with flour and knead gently 6 to 8 times until it forms a ragged ball, adding flour as needed to prevent sticking.
  9. First Fold: Roll the dough out into an approximate 12-inch square. Fold the dough into thirds like a business letter. Use a bench scraper or metal spatula to release dough if it sticks. Fold the short ends into thirds again to form a 4-inch square. Place on a lightly floured plate and chill in freezer for 5 minutes.
  10. Second Roll and Add Blueberries: Roll the chilled dough back out to a 12-inch square. Sprinkle the blueberries evenly over the dough surface, pressing them in slightly.
  11. Form Dough Log: Use a bench scraper or spatula to loosen the dough from the surface. Roll the dough tightly into a log shape with the seam side down and press into a 12×4 inch rectangle.
  12. Cut Scones: Using a sharp floured knife, cut the rectangle into 4 equal rectangles, then cut each diagonally to make 8 triangles. Transfer triangles to a parchment-lined rimmed baking sheet.
  13. Prepare for Baking: Brush the tops of the scones with the melted butter and sprinkle with the remaining 2 tablespoons of sugar.
  14. Bake: Bake the scones in the preheated oven for 18 to 25 minutes, until tops and bottoms are golden brown. Remove and transfer to a wire rack to cool for 10 minutes before glazing.
  15. Make Glaze: In a small saucepan over low heat, combine lemon juice with 2 cups of icing sugar until dissolved. Whisk in 1 tablespoon butter and lemon zest. Reserve 1 cup of the glaze.
  16. Glaze Scones: Pour remaining glaze over the scones evenly on the baking sheet. To the reserved 1 cup of glaze, add 2 more cups of powdered sugar to thicken it to a drizzle consistency. Drizzle this glaze over the tops of the scones.
  17. Serve: Let glaze set slightly, then serve and enjoy these tangy, buttery, blueberry-studded lemon scones.

Notes

  • Store lemon blueberry scones in an airtight container in the refrigerator for 3-4 days.
  • Frozen blueberries can be used directly without thawing before adding to the dough.
  • Handle the dough as little as possible to avoid overworking, which can make the scones dense and tough.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://cookinginspirations.com/lemon-blueberry-scones-recipe/