These soft and tender homemade scones are filled with bright lemon flavor and juicy blueberries bursting in every bite!
Before I made scones for the first time years ago, I was always intimidated by the thought of making these delicate little treats but I'm here to tell you it is so easy! The most important thing you need to be aware of when making scones is that you need to be extra gentle and not over-work the dough because that will result in a tough, dense brick of a scone. Be super gentle and you'll have tender, perfect slightly crumbly scones every time.
This recipe creates bakery-style scones made right in your own kitchen! Homemade scones are so much better than store bought, and not to mention a whole lot cheaper.
Why you'll love this recipe
- These lemon scones have the perfect scone texture - dense and slightly crumbly but soft and tender at the same time.
- The sweetness of the blueberries and the tartness from the lemon compliment each other so well.
Ingredients for Lemon Blueberry Scones
- All-purpose flour
- Baking powder
- Baking soda
- Sour cream
- Unsalted butter: Frozen butter works the best for scones because it stays extra cold (for extra puff in the oven!) and doesn't melt as easily in your hand while grating.
- Granulated sugar
- Lemon zest
- Blueberries: Fresh or frozen dork great in this recipe. If using frozen berries, do not thaw.
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Lemon juice: Freshly squeezed for the best lemon flavor!
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Use oranges in place of lemons for Fresh Orange Scones.
- Use a different kind of berry such as raspberries and add white chocolate chips and sliced almonds to make White Chocolate Raspberry Almond Scones.
- For lemon poppy seed scones, substitute blueberries for 1-2 tablespoons of poppyseeds and fold into the batter before baking.
Tips for how to make the best scones
- My #1 tip is to be very gentle while making the dough. Over-mixing will overdevelop the gluten resulting in dense and dry scones. 🙁
- Grating butter that is frozen works like a charm for scone recipes because you want the butter to stay as cold as possible for extra puff in the oven. Also, it doesn't melt as quickly in your hand as you grate it!
How to make scones
Store at room temperature in an airtight container for up to 2 days.
Prepare scones up until ready to bake. Place scones on parchment lined baking sheet or plate and freeze for 1-2 hours. Once frozen, place scones in a resealable, freezer-safe bag for up to 3 months. To thaw: Place on a parchment lined baking sheet 2-3" apart and thaw in refrigerator covered in plastic wrap overnight. You can alternatively pop them in a preheated oven straight from the freezer, you will just need to adjust bake time as needed.
Sure, up to one day in advance! Prep them up until ready to bake. When ready, just pop them in the oven straight from the refrigerator.
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Lemon Blueberry Scones
Lemon Blueberry Scones
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 tbs lemon zest
- ½ cup sour cream
- 1 large egg
- ½ cup unsalted butter frozen
- 1 cup blueberries fresh or frozen - do not thaw
- 1 cup powdered sugar
- 3 tbs unsalted butter melted
- ½ teaspoon vanilla extract
- 2-4 tbs lemon juice freshly squeezed
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, salt and lemon zest. Set aside.
- Grate frozen butter into flour mixture. Using your hands, work in the butter until the texture resembles a coarse meal.
- Fold blueberries into dry ingredients.
- In a separate small bowl, whisk sour cream and egg until completely smooth. Gently stir into dry ingredients until just combined being careful not to squish the blueberries. Be sure not over work the dough. Form the dough into a ball. It will be sticky and crumbly at first but will come together as you form it.
- Place dough on a lightly floured surface and lightly pat into an 8" circle about ¾" thick. Use a very sharp knife to cut into 8 triangles (like a pizza). Transfer triangles onto prepared baking sheet placing them 2-3 inches apart.
- Bake for 15-17 minutes or until the tops begin to golden slightly. Don't take them out too early or the texture will be too soft. Allow them to cool for 10 minutes on the pan before transferring onto a wire rack to finish cooling completely.
- Stir together powdered sugar, melted butter, vanilla and lemon juice until smooth. Once scones are completely cooled, go ahead and either dip the tops of the scones into the glaze or drizzle it on top with a spoon.
- Storage Instructions: Store at room temperature in an airtight container for up to 2 days.
- Freezing Instructions: Prepare scones up until ready to bake and freeze on a parchment-lined baking sheet for 1-2 hours. Place frozen scones in a resealable, freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight on a parchment-lined baking sheet or bake from frozen and adjust bake time as needed.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.