75 minutes
A delightful treat combining the tanginess of lemon zest with the sweetness of blueberries, perfect for a tea-time snack.
Unsalted Butter, frozen
0.25 sticks
Blueberries
cups
cups
cups
cups
cups
tablespoons
teaspoons
teaspoons
teaspoons
Lemon Zest, grated
teaspoons
1. Prepare Butter
Take 8 tablespoons of frozen butter and grate it using a coarse grater. Melt 2 tablespoons of butter in a small bowl using a microwave or stovetop.
2. Whisk Milk and Sour Cream
In another small bowl, whisk together ½ cup of whole milk and ½ cup of sour cream until smooth.
3. Combine Dry Ingredients
In a large bowl, combine 2 cups of flour, ½ cup of sugar, 2 teaspoons of baking powder, ¼ teaspoon of baking soda, and ½ teaspoon of salt. Whisk these dry ingredients until they are thoroughly mixed. Add the grated frozen butter to the flour mixture and use your hands to work it in until the mixture resembles coarse crumbs.
4. Add Lemon Zest and Liquid Mixture
Stir in 1 teaspoon of grated lemon zest. Pour the milk and sour cream mixture into the large bowl and gently fold it in with a spatula until the dough is just combined.
5. Knead and Fold Dough
Turn the dough out onto a well-floured work surface and knead it gently 6 to 8 times. Then, roll the dough into a 12x12 inch square using a rolling pin. Fold the dough into thirds like a business letter, then fold it again into thirds to form a roughly 4-inch square. Place the dough onto a plate and freeze it for 5 minutes to firm up.
6. Press Blueberries and Shape Dough
After chilling, roll the dough again into a 12x12 inch square. Press 1.5 cups of blueberries into the surface of the dough with your hands. Roll the dough into a log and then flatten it into a 4x12 inch rectangle. Cut the dough into 8 rectangular scones using a knife.
7. Preheat Oven and Chill Dough
Place the scones onto a parchment-lined baking sheet and freeze them for another 5 minutes. Meanwhile, preheat your oven to 425°F.
8. Brush with Butter and Sugar
Once the scones have chilled, brush them with the melted butter using a pastry brush and sprinkle the remaining 1 tablespoon of sugar over the tops.
9. Bake Scones
Bake the scones in the preheated oven for 18 to 25 minutes, until the tops and bottoms are golden brown. Allow the scones to cool on a wire rack for at least 10 minutes before serving.
Replace the blueberries and lemon zest with grated cheese (such as cheddar or Gruyère) and fresh or dried herbs (like rosemary, thyme, or chives). These savory scones can be served alongside soups or salads, or as part of a brunch spread.
After baking, top your scones with a lemon glaze made from powdered sugar, lemon juice, and a touch of cream. This adds a sweet and tangy finish to the scones.
Use dried cranberries instead of blueberries and swap lemon zest for orange zest. This variant is particularly festive around the holidays.
Replace the lemon zest with the zest of an orange for a different citrus note and swap out the blueberries for dried cranberries. The tartness of cranberries pairs beautifully with the sweetness of the orange.
Stick with the lemon zest, but add poppy seeds for a classic flavor combination. This would be a simple variation on your original Lemon Zest Blueberry Scones.
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