Pixicook
LoginGet Started
    HomeRecipesBakingHeavenly Blueberry-Lemon Scones
    recipe image

    Heavenly Blueberry-Lemon Scones

    clock-icon45 minutes
    author-image
    Author
    Pixicook editorial team

    Delicious scones bursting with blueberries and a hint of lemon zest, perfect for a morning treat or afternoon tea.

    Ingredients for Heavenly Blueberry-Lemon Scones

    units in
    USchevron
    units in
    USchevron
    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Unsalted Butter, chilled, grated, and melted

    tablespoons

    Substitute chevron-down

    Fresh Blueberries, picked over

    cups

    Substitute chevron-down

    Whole Milk

    cups

    Substitute chevron-down

    Sour Cream

    cups

    Substitute chevron-down

    Unbleached All-Purpose Flour

    cups

    Substitute chevron-down

    Sugar, plus 1 tablespoon for sprinkling

    cups

    Substitute chevron-down

    Baking Powder

    teaspoons

    Substitute chevron-down

    Baking Soda

    teaspoons

    Substitute chevron-down

    Table Salt

    teaspoons

    Substitute chevron-down

    Grated Lemon Zest

    teaspoons

    Substitute chevron-down

    How to Make Heavenly Blueberry-Lemon Scones

    1. Prep Work

    Pre-Chill Butter and Blueberries: Grate 8 tablespoons of butter and place in the freezer. Melt the remaining 2 tablespoons and set aside. Put blueberries in the freezer. Combine Dairy: Whisk together milk and sour cream in a bowl. Refrigerate. Dry Mixture: Mix flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in a separate bowl.

    2. Dough Formation

    Butter Incorporation: Add the frozen butter to the flour mix, tossing until coated. Wet Meets Dry: Pour in the chilled milk mixture and fold until just combined. Knead the Dough: Transfer to a floured surface, knead 6-8 times. Roll into a 12-inch square. Fold and Chill: Fold the dough like a letter, then fold again into a 4-inch square. Chill in the freezer for 5 minutes.

    3. Shaping

    Second Roll: Roll the dough out to a 12-inch square. Sprinkle and press blueberries into the dough. Form Scones: Roll the dough into a log, cut into rectangles, then triangles. Place on a baking sheet.

    4. Baking

    Final Touch: Brush with melted butter, sprinkle with sugar. Bake: At 425 degrees, bake until golden brown (18-25 minutes). Cool before serving.

    Variations

    Sweet Scone Variations

    Try chocolate chip, cranberry-orange, or maple-pecan scones.

    Savory Scone Variations

    Create cheese, bacon and chive, or sun-dried tomato and feta scones.

    Flavor Swaps

    Experiment with citrusy, spiced, or herbal flavors in the base dough.

    Dietary Adjustments

    Make gluten-free or vegan scones with appropriate substitutions.

    Protein Swaps

    Add ham and cheese or smoked salmon for a richer, savory scone.


    Comments (0)

    Add your comment...

    Explore More Baking recipes

    Explore More Collections

    One-Pot Orzo with Snap Peas, Asparagus, and Basil

    Easter Brunch

    Dashi with Cod and Clams

    Mushroom Soup

    Hearty Red Lentil Soup

    Easy Winter

    Oven-Baked Crispy Bacon & Sunny-Side Up Eggs

    High Protein Breakfast