No hockey pucks here! These easy Lemon Blueberry Scones are crisp on the outside, and deliciously tender and flaky on the inside. Packed with juicy blueberries and topped with an easy lemony glaze, they are a sure hit for Sunday breakfast, brunch or a special treat.
There is no way around it, to me, the perfect scones must be buttery rich, not too sweet and have a soft, flaky interior. The exterior should be golden-colored with a crispy, firm crust. They should also be light and airy, not dense, with a delicate crumb that almost melts in your mouth.
Lastly, if I’m making these dream scones myself, they need to be easy and quick and large enough to be super satisfying. Friends, these scones tick off all those boxes.
Using a combination of whole milk and sour cream, and folding the shaggy dough a few times, is the key to achieving a flaky and delicate texture that is simply perfect. As for the add-ins, lemon and blueberries are a classic pairing that hit all the right savory-sweet notes I love in a scone.
The glaze is optional, but adds another burst of fresh lemon flavor. I may not have a sweet tooth, but I am a sucker for these scones. For maximum enjoyment, eat the scones warm alongside a cup of tea or a strong cup of coffee. Divine.
Why You’ll Love These Scones
No hard hockey pucks here! I have had delightful scones at some coffee shops and I’ve also had some that are dry, bland and hard. These scones are nothing like the latter. They’re fluffy, flavorful and oh-so tender.
Lovely flavor. With the help of a little sweetness, the tart flavor of blueberries and lemons shine when used in cakes, puddings, or pastries.
Tender but not spongey. I like a tender scone but it must have the texture of a good scone, not a spongey cake. These flaky scones use the perfect amount of liquid to achieve a crumbly texture with a firm crust, yet remain beautifully tender inside.
Easy and quick. These scones are quick and easy to make and they freeze beautifully, too.
No eggs! Though most of us have eggs in our fridge at all times, I love knowing I can make these scones on those rare occasions when I find myself without eggs.
Ingredients And Notes
This blueberry lemon scones recipe starts with pantry friendly ingredients but I offer many substitutions so you can make them any time the craving hits.
- Blueberries: I prefer to use fresh blueberries but frozen blueberries will also work. If using frozen, do not thaw or they will bleed and add too much moisture to the dough. Tiny wild blueberries would also be lovely in these scones.
- Flour: Here we use all-purpose flour. Sometimes I swap out 1/4 cup all-purpose for 1/4 cup rye flour which gives the scones a malty, nutty flavor.
- Cold butter: To make the scone dough, we are going with the brilliant technique of grating very cold, or almost frozen, butter with a box grater. It’s a pretty easy and foolproof way to distribute the butter in the dough more evenly. If this seems too fussy for you, simply use your finger tips to work cubed butter pieces into the flour. Or, use a pastry cutter or two knives in a criss-cross fashion, until the butter is broken into pea-sized morsels in the flour. Whichever method you choose, it is very important that your butter is very chilled and firm, particularly if you’re going to grate it.
- Lemon zest: Here we add the zest of 1 large lemon to the dough so you can actually taste the citrus flavor. If making the glaze, you will also need some fresh lemon juice.
- Sugar: This recipe calls for a small amount of sugar to be added to the dough. Keep in mind we also sprinkle the top of the scones with more sugar and the glaze is also very sweet. Scones are generally lightly sweetened, but if you aren’t sprinkling the tops with sugar, and you are omitting the glaze, feel free to add a few more tablespoons of sugar when making the dough.
- Baking powder and baking soda: To make these scones rise, you will need a good amount of baking powder. Make sure your baking powder isn’t old or the scones will not rise. Because this recipe uses sour cream, we are also adding a pinch of baking soda.
- Salt: As with all sweet and savory recipes, a pinch of salt is needed to bring out the flavor.
- Sour cream and whole milk: I am convinced that sour cream is what truly makes these scones so tender and flaky. We mix it with equal parts milk to get it to the consistency of buttermilk. I highly recommend using whole milk because the extra fat ensures the scones are moist but not spongey. I have tried using yogurt in place of the sour cream and it does work, but the scones are a little softer and slightly cakey.
- Vanilla extract: Optional, but I like the subtle hint of floral vanilla aroma in these scones.
- Turbinado sugar: Sprinkling the top of the scones with turbinado sugar, or any coarse sugar, adds a lovely crunch and sweet flavor.
Variations
Flour: I haven’t experimented too much with using different flours to make these scones. But I have tried swapping out 1/4 cup all-purpose for 1/4 cup rye flour and it’s quite delicious. Rye flour gives the scones a malty, nutty flavor and a more robust texture which I really enjoy.
Liquid: If you prefer to use all heavy cream, or buttermilk, to make these scones, reduce the overall amount to 3/4 cup. I haven’t tested these scones with plant-based milk. My guess is they will turn out fine but perhaps a little flatter.
Berries: You can of course use any berries you’d like here. Just make if you’re using berries that are very juicy, you dry them really well before adding them to the dough.
Equipment Needed
- A large baking sheet. Scones will spread during baking so make sure the baking sheet is large enough (18 x 13 inches) to give them plenty of room.
- A box grater for grating the butter.
- Parchment paper. To line the baking sheet which will prevent the scones from sticking.
- A bench scraper for folding and shaping the dough. If you don’t have a bench scraper, you may find it very difficult to work the dough into shape. In addition, using solely your hands to shape the dough will take longer and potentially cause the butter to melt. You want to prevent the butter from melting or softening in your dough at all costs.
- A pastry brush. For brushing the top of the scone with milk mixture.
How To Make Delicious Lemon Blueberry Scones
I am by no means an expert at making scones but I follow the same formula and technique each time and they always turn out great. It may seem like there’s a lot of extra steps involved with this recipe but they only involve chilling the ingredients as you go along to ensure you get extra fluffy scones.
Note that the scones will still be delicious if you wish to skip the chilling steps. Here’s the step-by-step with helpful tips:
Step 1: Grate the frozen butter on the large holes of a box grater over a piece of parchment paper. Fold the parchment paper to cover the butter and freeze until ready to use, at least 15 minutes. If your butter wasn’t already frozen, but it is fridge cold, grate it, then place it in the freezer for at least 30 minutes.
Step 2: Place blueberries in freezer until ready to use.
Step 3: In a 2-cup measuring glass cup, whisk the sour cream, vanilla and whole milk until well combined; chill until ready to use. In a separate small bowl, mix another small amount of equal parts milk and sour cream for brushing the tops of the scones. Place in refrigerator until ready to use.
Step 4: Zest the lemon into a large mixing bowl. Add sugar to the zest and use your fingers to rub the zest into the sugar. Add the flour, baking powder, baking soda and salt and whisk to combine.
Step 5: Add the cold grated butter to the dry ingredients and use a fork to quickly toss and evenly distribute throughout. Add the blueberries and toss to coat.
Step 6: Pour the chilled wet ingredients over the flour mixture. Use a bench scraper, spatula or wooden spoon to gently stir until ingredients are combined. Then use your hands to gently knead a few times just until a shaggy dough comes together. (Try not to add extra liquid unless really necessary—it’s okay if there are a few loose, floury pieces of dough.)
Step 7: Dump the dough onto a lightly floured surface. Using a bench scraper to help you gather the dough together, knead the dough gently into a 2-inch-thick rectangle. It might still be crumbly in places but keep going and it will soon come together. Fold the dough in half then pat it into a rectangle again and fold it one more time. (The berries will get a bit crushed here, that’s okay, just do your best not to crush them too much). Now pat the dough into a disk that is about 7″ inches wide and 1 1/2″ thick. Use a sharp knife to cut the disk into 8 triangles.
Step 8: If you’d like extra fluffy scones, refrigerate the triangles 20–30 minutes while oven is preheating. Brush a little sour cream/milk mixture on top of the scones and sprinkle with sugar. Place the scones on the prepared baking sheet, spacing them about 1 inch apart. Bake until golden brown on the tops and bottoms, 20–25 minutes.
Step 9: While the scones are baking, make the glaze, if desired: Mix lemon juice, vanilla (if using) and icing sugar in a small bowl. Whisk until smooth, adding more juice as needed to make a thick, but pourable glaze.
Step 10: Let the scones cool for about 15 minutes, then drizzle or brush the glaze over the scones. Serve immediately!
Helpful Tips
Use very cold ingredients. I sound like a broken record but the success of these scones relies on all of the ingredients being kept cold. Aside from using frozen butter, I keep the blueberries in the freezer until I need them (but don’t freeze them rock solid). I mix the sour cream and whole milk and chill until needed. And if at any time the flour butter mixture seems to be getting warm, you can place the whole bowl in the fridge to chill for a few minutes.
Use a kitchen scale. Especially when measuring flour for baked goods, you want to be as accurate as possible. A kitchen scale is the best way to ensure your dough doesn’t end up with too much or too little flour. In a pinch, if you don’t have a scale, use the spoon and level technique. Use a spoon to scoop the flour into a measuring cup, without packing it down. Then, use the back of a knife to level it off.
Adjust the dough consistency. You want to be very careful about adding too much extra flour because you don’t want to end up with dry scones. But if your dough is too sticky, add a little flour. This could be due to the weather or to some of the crushed blueberries seeping out into the flour. Likewise, if there is too much dry flour at the bottom of the bowl, drizzle in a few teaspoons of additional milk.
Don’t overwork the dough. You want to mix the ingredients until just combined. If you overwork the dough it can cause the little bits of butter to soften into the flour before the scones are baked. This will result in scones that are dense instead of light and flaky.
Chill the dough and/or the shaped scones before baking. If the butter in the scones isn’t cold enough, it will melt and seep out of scones as they bake. Therefore, if your dough, or shaped scone, has softened too much while you worked with it, chill it for at least 15-20 minutes before baking. This not only helps ensure the butter in the dough remains cold, but the pastries hold their shape better as they bake.
Are your baking powder and baking soda fresh? Both baking powder and baking soda are crucial for helping baked goods rise. Unfortunately, they have a shorter shelf life than you may think so make sure they are as fresh as possible. If they are past their prime, your scones will not rise.
Frequently Asked Questions
You may have used too much liquid. Try holding back a 1/4 cup of liquid, and add more only if needed.
Make sure your butter is cold and handle the dough as little as possible to keep it cold. Chilling the scones in the refrigerator for 15-30 minutes before baking can also help them hold their shape.
Frozen blueberries can be used but do not thaw them before adding to the dough. Otherwise, the frozen berries will release too much juice and making the dough soggy. Keep in mind frozen berries will likely tint the dough blue, but the scones will still be delicious.
Make Ahead And Storing Tips
Like all scones, these lemon blueberry scones are best on the day they are baked. However, they do freeze really well and can be reheated just before serving.
- Make ahead: If you are making scones to bake the next day, place the unbaked scones on a sheet pan (do not brush the tops with milk). Cover the scones and refrigerate overnight. When ready to bake the scones, bake them chilled, directly from the refrigerator.
- To store: Any leftover scones can be stored in an airtight container and kept at room temperature for a day or two.
- To reheat: For best results, reheat the scones in a preheated 375ºF oven (or toaster oven) until exterior is crispy again and the interior is warmed through. This will take about 5-8 minutes.
- To freeze: Make sure the scones are completely cooled, then place in freezer-safe containers or freezer bags. Freeze for up to 2 months. Thaw in the refrigerator overnighter or on the counter for a few hours before reheating.
- To freeze scones before baking: Place the scone dough wedges on a parchment lined plate or small baking sheet for about 1 hour. Once almost frozen, transfer the wedges to a freezer-safe bag or container. Bake directly from frozen, adding a few minutes to the bake time. Or thaw overnight in the refrigerator, then bake as directed.
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I hope you love this Lemon Blueberry Scones recipe! If you make it, please leave a comment and star rating at the bottom of the page so I know how you liked it. Thank you!
Lemon Blueberry Scones
Ingredients
- 6 Tablespoons (85g) frozen unsalted butter
- 1 1/4 cups (about 195g) fresh blueberries
- ½ cup (110g) sour cream, plus 2 more tablespoons for brushing
- ½ cup (120g) whole milk, plus 2 more tablespoons for brushing
- 1 teaspoon pure vanilla extract (optional)
- 1 large lemon
- 1/4 cup (50g) sugar
- 2 cups (265g) all-purpose flour, plus more for the work surface
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 Tablespoons turbinado or coarse sugar (for sprinkling, optional)
Optional Lemon Glaze
- 1 cup confectioner's (powdered) sugar
- 2-3 Tablespoons lemon juice
- 1/4 teaspoon pure vanilla extract (optional)
- pinch of salt
Instructions
- Grate the frozen butter on the large holes of a box grater over a piece of parchment paper. Fold the parchment paper to cover the butter and freeze until ready to use, at least 15 minutes and up to 12 hours. If your butter wasn't already frozen, but it is fridge cold, grate it, then place it in the freezer for at least 30 minutes.
- Place the blueberries in the freezer for at least 15 minutes.
- In a measuring glass cup, whisk the 1/2 cup sour cream, 1/2 cup whole milk and vanilla (if using) until well combined; chill until ready to use. In a separate small bowl, whisk the 2 tablespoons of sour cream, and the 2 tablespoons of whole milk and chill until needed (this is for brushing the tops of the scones).
- Line a baking sheet with parchment paper and set aside.
- Zest the lemon into a large bowl. Add the sugar to the zest and use your fingers to rub the zest into the sugar. Add the flour, baking powder, baking soda and salt and whisk to combine.
- Add the grated butter to the dry ingredients and use a fork to quickly toss and evenly distribute throughout the flour. Add the chilled blueberries and toss to coat.
- Make a well in the center of the mixture and add the sour cream mixture. Use a bench scraper, spatula or wooden spoon to gently stir until ingredients are combined. Then use your hands to gently knead a few times just until a shaggy dough comes together. (Try not to add extra liquid unless really necessary—it's okay if there are a few loose, floury pieces of dough.)
- Dump the dough onto a lightly floured surface. Using a bench scraper to help you gather the dough together, knead the dough gently into a 2-inch-thick rectangular-ish ball. It might still be crumbly in places but keep going and it will soon come together. Fold the rectangle in half and pat it into a rectangle again, then fold it one more time. (The berries will get a bit crushed here, that’s okay, just do your best not to crush them too much). Now pat the dough into a disk that is about 7" inches wide and 1 1/2" thick. Use a sharp knife to cut the disk into 8 triangles.
- Place the scones on the prepared baking sheet, spacing them about 2 inches apart. For extra fluffy scones, chill in the fridge or freezer 15–20 minutes before baking. (See tip below for chilling the scones.)
- Meanwhile, preheat oven to 400ºF. Brush reserved sour cream/milk mixture over top of the scones and sprinkle with sugar, if using. Bake until golden brown on the tops and bottoms, 20–25 minutes.
- While the scones are baking, make the glaze, if desired: In a small bowl, whisk together the confectioners' sugar, 2 tablespoons lemon juice, vanilla and pinch of salt until smooth. If needed, add another tablespoon lemon juice or milk to thin it out. The glaze should look opaque and slightly thick, but pourable.
- Let the scones cool for about 15 minutes, then drizzle or brush the glaze over the scones. Serve immediately!
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