Lemon Blueberry Scones

5 from 2 votes

Lemon Blueberry Scones are truly a labor of love! The soft and fluffy center and the crispy outside are to die for. It’s a recipe that’s worth the extra effort.

Servings:

Calories: 552kcal

Author: Karin and Ken

Ingredients

16 tablespoons unsalted butter 2 sticks, frozen solid, whole
1 ¾ cups fresh or frozen blueberries, cleaned and picked over
½ cup whole milk
½ cup sour cream
2 cups all-purpose flour plus additional for work surface
½ cup sugar plus 2 tablespoons for sprinkling
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 teaspoon grated lemon zest

Glaze

½ cup lemon juice
2 cups icing or powdered sugar
1 tablespoon butter
1 lemon zested
cooking spray

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons).
Get out and measure all of your ingredients.
Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.
In a medium sized bowl, whisk together milk and sour cream, then refrigerate until needed.
Whisk flour, ½ cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl.
Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
Add milk mixture to flour mixture; fold with spatula until just combined.
With a rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour and with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
Roll dough into approximate 12-inch square. Fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form an approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
Transfer dough to floured work surface and roll into an approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough.
Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form a tight log. Lay seam-side down and press log into 12 by 4-inch rectangle.
With a sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
Brush tops with melted butter
Sprinkle with remaining sugar.
Bake until tops and bottoms are golden brown; 18 to 25 minutes. Transfer to a wire rack and let cool 10 minutes before serving.
In a small saucepan, over low heat, combine lemon juice with the confectioners sugar until dissolved. Whisk in the butter and lemon zest.
Reserve 1 cup of glaze. Pour the remaining glaze over the scones evenly on the sheet tray.
To the remaining 1 cup of glaze, add 2 more cups of powdered sugar until it is thick enough to drizzle over the tops.
Drizzle the glaze on top of the scones and serve.
Serve and enjoy every bite!

Notes

Store these lemon blueberry scones in an airtight container in the refrigerator for 3-4 days.
You may make this scone recipe with frozen blueberries instead of fresh. There’s no need to the them before you add them.
Only handle the dough as much as you need to. Overworking it can cause the baked scones to become tough and dense.

Nutrition