Lemon Blueberry Scones (Printable)
Buttery scones bursting with fresh blueberries and lemon, finished with a sweet vanilla glaze.
# What You’ll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet & Fat Ingredients
06 - 1/2 cup cold unsalted butter, cubed
07 - 1 large egg
08 - 1/2 cup sour cream or plain Greek yogurt
09 - 2 tablespoons fresh lemon juice
10 - 1 tablespoon lemon zest
11 - 1 teaspoon pure vanilla extract
→ Add-ins
12 - 1 cup fresh blueberries
→ Vanilla Glaze
13 - 1 cup powdered sugar
14 - 2-3 tablespoons milk
15 - 1/2 teaspoon pure vanilla extract
# How-to Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl until well blended.
03 - Add cold, cubed butter to the flour mixture. Use a pastry cutter or fork to cut butter into dry ingredients until mixture resembles coarse crumbs with pea-sized butter pieces remaining.
04 - Whisk egg, sour cream, lemon juice, lemon zest, and vanilla extract in a separate bowl until smooth and fully combined.
05 - Pour wet mixture into dry ingredients. Stir gently with a spatula or wooden spoon just until dough comes together. Do not overmix.
06 - Gently fold blueberries into the dough, being careful not to crush them.
07 - Transfer dough to a lightly floured surface. Pat into a 1-inch thick circle, approximately 7 inches in diameter. Cut into 8 equal wedges using a sharp knife or bench scraper. Place wedges on prepared baking sheet, leaving 2 inches between pieces.
08 - Bake for 16 to 18 minutes until tops are golden brown and a toothpick inserted into the center comes out clean. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
09 - Whisk powdered sugar, vanilla extract, and 2 tablespoons milk in a small bowl. Add additional milk, 1 teaspoon at a time, until mixture reaches drizzling consistency.
10 - Drizzle glaze over cooled scones using a spoon or piping bag. Allow glaze to set for 5 minutes before serving.
# Expert Advice:
01 -
- The lemon zest makes the whole kitchen smell incredible while they bake
- These scones stay tender for days unlike so many others that turn rock hard
02 -
- Working quickly with cold butter makes all the difference between flaky and tough
- Overmixing the dough will make your scones tough and chewy instead of tender
03 -
- Freeze your butter for 15 minutes before starting if your kitchen runs warm
- Grate the lemon zest before you juice the lemon, it's much harder the other way around