This post may contain affiliate links.
Warm and buttery Blueberry Scones, made with lemon zest and a sweet citrus glaze, are the perfect grab-and-go breakfast or snack any day of the year! Fresh out of the oven in less than 30 minutes, these scones are mouthwateringly delicious and are hands down better than your local bakery or coffee shop!
These tasty scones are soft on the inside, beautifully crunchy on the outside, and have plump blueberries scattered throughout the dough. While this recipe may seem intimidating, Blueberry Lemon Scones are way easier to make than you might think.
With only 30 minutes and 12 simple ingredients, you can impress your friends and family with this bakery classic recipe.
What Ingredients Go Into Blueberry Lemon Scones?
- All-purpose Flour
- Baking Powder
- Lemon Zest
- Unsalted Butter – frozen
- Fresh blueberries
- Sour Cream
- Melted Butter
- Freshly Squeezed Lemon Juice
- Confectioners’ Sugar
Scroll down for measurements and instructions.
Can I Use Frozen Blueberries To Make Blueberry Scones?
The answer is yes, you can use frozen blueberries! I recommend using fresh blueberries because the juice is less likely to bleed into the scone dough, but you can absolutely use frozen or dehydrated blueberries for this recipe.
Related Recipe: Blueberry Buttermilk Cake
How to Make Blueberry Lemon Scones
This recipe can be made with just a few simple steps. The key to success is to really pay attention to the specific instructions; your frozen butter must be completely frozen before you start preparing the dough, and your dry ingredients must be sifted.
- Preheat your oven to 400 degrees.
- In a large bowl, sift together the dry ingredients and grate the frozen butter using the large holes on a box grater. Add the butter to the flour mixture and blend gently until the mixture should look like coarse crumbs. Pour the mixture onto a clean countertop.
- Add the milk and sour cream. Mix everything together using your hands to incorporate; do not overwork the dough.
- Roll dough into a 12×12 inch square. Sprinkle with additional flour. Press blueberries evenly over the dough.
- Fold square over and press into a rectangle. Cut the rectangle into triangles and transfer to a baking sheet.
- Bake for 15 to 20 minutes. Transfer to a wire rack and let cool.
- Make a glaze with lemon juice and powdered sugar and drizzle over the scones.
Tips For Making Blueberry Lemon Scones
- To get the best folds in your scone, you want to make sure your dough isn’t too dry. If you dough is super crumbly after adding the sour cream and milk, it means that the fat content isn’t high enough to bind the dough. Add a small spoonful of sour cream and gently mix into the dough, being careful not to over-work it.
- The glaze that goes over the top doesn’t have a right or a wrong consistency, it’s all about personal preference. If you want a thin glaze, add more lemon juice, if you want a thicker glaze that resembles an icing, add a little less lemon juice.
PRO TIP: If you toss and coat your blueberries in flour before you press them into your dough, they are less likely to sink or bleed into the dough while baking.
Substitutions And Additions To This Recipe
- If you are lactose intolerant, you can still make this recipe! Using lactose free butter, milk, and sour cream will not alter the texture.
- If you want a lower-fat recipe, you can substitute non-fat Greek Yogurt in place of the sour cream in this recipe. Non-fat Greek Yogurt has a very similar consistency, so while flavor may change slightly, the texture will be the same.
- If you don’t have lemons on hand, orange work well with this recipe too! Any time it says lemon juice, you can substitute orange juice, and same with the zest.
- If you’re not a blueberry person, you can use cranberries in this recipe instead!
How To Store This Recipe
Store the Blueberry Scones in an airtight container in the refrigerator on the counter. They will keep for 3-4 days… if you’re lucky they’ll last that long!
More Sweet Treats to Make
- Snickerdoodle Cheesecake Bars
- Best Southern Sweet Potato Pie
- Apple Cinnamon Pull Apart Bread
- Blueberry Sour Cream Muffins with Lemon Glaze
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup sugar
- 1 teaspoon lemon zest
- 8 tablespoons unsalted butter – frozen (1 stick)
- 1 cup fresh blueberries – freeze for 30 minutes
- ½ cup milk
- ½ cup sour cream
- 2 tablespoon melted butter
- 1 tablespoon sugar
- ½ cup freshly squeezed lemon juice
- 2 cups confectioners’ sugar , sifted
- Preheat the oven to 400 degrees F.
- Sift together the dry ingredient – flour, baking powder, salt, sugar and lemon zest.
- Grate the frozen butter using the large holes on a box grater – a food processor can also be used.
- Add the butter to the flour mixture and blend. The mixture should look like coarse crumbs.
- Make a well in the center and add the milk and sour cream.
- Mix everything together using your fingers just to incorporate; do not overwork the dough.
- Press the dough out on a lightly floured surface and roll into a 12 inch square. Sprinkle lightly with flour.
- Press blueberries evenly over the dough and gently press down.
- Fold square over and press into a 12 by 3 /12 rectangle.
- Cut the rectangle in ½ then cut the pieces in ½ again, giving you 4 squares.
- Cut the squares in ½ on a diagonal to give you the classic triangle shape.
- Place the scones on a parchment lined cookie sheet and brush the tops with melted butter and sprinkle with sugar.
- Bake for 15 to 20 minutes.
- Transfer to a wire rack and let cool.
- Mix lemon juice and sugar together until smooth.
- Drizzle over scones.
Rate & Comment