Lemon Blueberry Scones

My tiny apartment kitchen still smells like butter and lemon whenever I bake these scones. I started making them during a particularly gray February when something bright and tender felt absolutely necessary. The first batch came out slightly overbaked but my roommate ate three anyway, standing right at the counter with crumbs on her chin. Now they're my go to when I need to turn an ordinary Sunday into something that feels like a cozy café morning.

Last summer my sister came to visit and I made these for her arrival. She'd just moved across the country and looked exhausted but her face completely changed when she bit into that first warm scone. We sat on my back steps with tea and scones and watched the neighbor's cat chase butterflies through the garden. Sometimes food is just how we say I'm glad you're here without actually saying it.

Ingredients

• All purpose flour: Provides the structure for these tender scones, measure by weight for most consistent results
• Granulated sugar: Just enough sweetness to balance the tart lemon without becoming cloying
• Baking powder and baking soda: Work together to give these their lift and light texture
• Salt: Essential for balancing all the flavors and making the lemon pop
• Cold unsalted butter: The absolute most important ingredient, keep it ice cold for flaky layers
• Egg: Binds everything together and adds richness
• Sour cream or Greek yogurt: Creates tenderness and adds a subtle tang that complements the lemon
• Lemon juice: Fresh squeezed makes a noticeable difference in brightness
• Lemon zest: This is where all that intense lemon flavor actually comes from
• Vanilla extract: Rounds out all the flavors and adds warmth
• Fresh blueberries: Burst with juice while baking, frozen work too but don't thaw them first
• Powdered sugar: Creates that perfect sweet glaze that drips down the sides
• Milk: Thins the glaze to the right consistency for drizzling

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper so nothing sticks and cleanup is effortless

Whisk the dry ingredients:

In a large bowl combine flour, sugar, baking powder, baking soda and salt until everything is evenly distributed

Cut in the butter:

Add those cold cubed butter pieces and work them in with a pastry cutter until you have coarse crumbs with some pea sized pieces remaining

Mix the wet ingredients:

Whisk together egg, sour cream, lemon juice, zest and vanilla in another bowl until completely smooth

Combine everything:

Pour the wet mixture into the dry ingredients and stir gently until just combined, some dry spots are okay

Add the blueberries:

Fold them in as gently as possible to avoid crushing them or turning your dough purple

Shape the scones:

Pat the dough on a floured surface into a 1 inch thick circle and cut into 8 wedges

Bake until golden:

Place on your prepared sheet and bake for 16 to 18 minutes until they're beautifully browned

Make the glaze:

Whisk powdered sugar, vanilla and just enough milk to reach a consistency that drips easily from a spoon

Finish and serve:

Let the scones cool slightly then drizzle that gorgeous glaze all over them while still a bit warm

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These became my contribution to every friend birthday brunch for a solid year. There's something about watching someone take that first bite while the glaze is still slightly wet that feels like giving a tiny gift. One friend started requesting them instead of cake for her birthday celebration.

Making Ahead

You can freeze the shaped unbaked scones on a baking sheet then transfer them to a bag once solid. Bake from frozen adding just a few minutes to the time. The glaze is best made fresh but you can whisk it up in under two minutes while the scones cool.

Serving Suggestions

These are absolutely perfect with a hot cup of coffee or Earl Grey tea. I love serving them still slightly warm from the oven when the blueberries are little pockets of hot jam. They're also lovely split and topped with clotted cream if you want to be extra fancy.

Storage Tips

Keep leftover scones in an airtight container at room temperature for up to two days. After that they're best wrapped individually and frozen. To refresh day old scones give them 10 seconds in the microwave or warm them in a 300°F oven for 5 minutes.

• Wait until scones are completely cool before storing or the glaze will stick to everything
• Place a piece of bread in the container to help keep them soft longer
• Frozen glazed scones can go straight into a 350°F oven for about 10 minutes

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There's something so satisfying about pulling a tray of golden scones from the oven. I hope these bring a little brightness to your kitchen too.

Recipe FAQs

→ How can I make the scones flakier?

Chilling the shaped dough in the freezer for 10 minutes before baking helps create flakier layers by firming the butter.

→ Can I substitute Greek yogurt for sour cream?

Yes, plain Greek yogurt works well as a moistening agent and adds a slight tang similar to sour cream.

→ Should I thaw frozen blueberries before adding?

No need to thaw; frozen blueberries can be folded directly into the dough to prevent color bleeding.

→ What is the best way to achieve the vanilla glaze consistency?

Whisk powdered sugar with vanilla extract and gradually add milk until the glaze can be drizzled smoothly over the scones.

→ At what temperature and how long should these scones be baked?

Bake at 400°F (200°C) for 16–18 minutes until they turn golden brown and firm to the touch.