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Lemon blueberry scones on a cooling rack.
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5 from 2 votes

Lemon Blueberry Scones

These soft and tender homemade scones are filled with bright lemon flavor and juicy blueberries bursting in every bite!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Servings: 8 scones
Author: Jessica

Ingredients

Lemon Blueberry Scones

  • 2 cups all-purpose flour
  • 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

Lemon Glaze

  • 1 cup powdered sugar
  • 3 tbs unsalted butter melted
  • ½ teaspoon vanilla extract
  • 2-4 tbs lemon juice freshly squeezed

Instructions

  • 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.

Lemon Glaze

  • 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.

Notes

  • 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.