The most tender and flaky blueberry scones with lemon zest giving it a lovely aromatic flavor. They are the best treat to enjoy with coffee.
Blueberry Lemon Scones are one of my favorite treats to make all year long. They are also what I get asked the most to bake for my family and friends. In America, scones are flaky, tender and have a biscuit-like texture. They are so soft in the center and golden on the outside. I also like that this dessert isn't too sweet.
The fresh blueberries give the scone a sweet and juicy burst of flavor. The lemon zest gives them such a nice citrus aroma that pairs together so well with the berries. Whenever we go to visit my family in New York in the summers, we go pick blueberries all together and then we make Blueberry Scones and Blueberry Vareniki. It's become a tradition by now:). Fresh blueberries are the absolute best, but I also make scones with frozen blueberries whenever they aren't in season.
I got this recipe from America's Test Kitchen, they are my absolute favorite source for recipes. They had baked over 800 scones to come up with the perfect combination. That's right, 800 SCONES. I am here to tell you that after almost a decade of making this recipe for my family, this is the best one. If you like scones, try my Orange Glazed Scones as well.
Video of How To Make Blueberry Lemon Scones
Ingredients
- butter, frozen plus 2 more Tablespoons melted
- milk, I like using whole milk for this recipe
- sour cream, also using whole milk
- all purpose flour (I use unbleached all purpose flour in all my recipes)
- granulated sugar
- baking powder and baking soda
- salt (I use sea salt)
- lemon zest - this will give your scones a delightful citrus aroma and flavor
- blueberries - fresh blueberries are best, but frozen blueberries will work too
How To Make Blueberry Lemon Scones
It's very important that all the ingredients are very cold. Place the butter into the freezer ahead of time and keep the milk and sour cream in the refrigerator.
- Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
- Mix the dry ingredients in a large bowl, the flour, baking powder, baking soda and salt. Zest the lemon and mix it in to the dry ingredients.
- Combine the milk and sour cream together, mixing until smooth. Place in the refrigerator.
- Grate the frozen butter into the dry ingredients using the large holes of a box grater, mixing the grated butter in the flour as you grate it. Work fast so that the butter doesn't start to melt. You should have separate curls of butter coated in flour.
- Pour in the cold milk + sour cream mixture into the dry ingredients, mixing just until the dough comes together, but be careful not to overmix.
- On a floured surface, quickly mix the dough just until the flour is incorporated. Be careful not to over knead the dough. Not only will it tend to melt the butter, but it will make more gluten in the dough, and this will also make the scones dense.
- Roll out the dough into a 12 inch square. Fold it like a business letter, into thirds, using a bench scraper to help you pick up the dough. Place it on a floured plate and chill in the freezer for 5 -10 minutes.
8. On the same well floured surface, roll it out into a 12 inch square again.
Why are we doing all this rolling, fancy folding, chilling and rolling? We are borrowing a method from puff pastry to create those wonderful layers, that make these scones SO wonderful. Trust me, it's well worth it, and very easy too.
9. Sprinkle the blueberries over the surface of the dough, pressing them in gently so they don't roll off when you roll up the dough.
10. Roll up the dough into a log, using a bench scraper to help you, roll up the dough into a log. Press it into a 12 x 4 inch log.
11. Create scones. Cut the log in half and then each half diagonally into 4 triangles, to make 8 scones total, using a bench scraper or a sharp knife. Place the scones on the prepared baking sheet.
12. Brush melted butter on top of the scones and sprinkle with sugar.
If this process is taking too long and the scone dough has warmed up, chill them in the refrigerator or freezer before baking. If the butter isn't as cold as possible, it will melt too quickly and will leak out as the scones are baking. The scones will not be as tender and will be flatter too.
13. Bake for 18-25 minutes, until the scones are golden brown on the top and bottom.
Helpful Tips and Frequently Asked Questions
The butter needs to be FROZEN and keep the sour cream and milk in the refrigerator. Don't overhandle the dough, since your warm hands will melt the butter and your scones will not be tender but dense.
The reason we are using frozen butter and chilling the rest of the ingredients is to make sure the butter will remain in small cold chunks, dispersed among the dough. As the scones bake at a high temperature, the butter will melt and create pockets and layers in the scones.
If you don't chill the ingredients, the butter will melt into the dough and the scones will turn out dense.
It's ok if there is still some flour that's not mixed in when you're mixing the wet ingredients into the dry ingredients. Finish mixing it on a really well floured countertop.
I even place the shaped scones in the refrigerator or freezer for a few minutes before baking them so they can be as cold as possible before putting them in the oven.
Fresh blueberries are best. They hold their shape really well even when baking and won't discolor the dough. However, frozen blueberries will work too, but they are more likely to burst and leak.
Store at room temperature, covered, for up to 3 days and in the refrigerator if you want to store them longer.
Yes! Scones can be frozen for up to 3 months in an airtight container or a freezer ziplock bag. I usually freeze baked scones that have been cooled completely.
To serve, simply defrost the baked scones at room temperature. (Wrap them in a kitchen or paper towel to absorb condensation and to keep them from drying out.) You can also reheat them in the oven at 350-400 degrees for about 5-10 minutes.
Blueberry Lemon Scones
The most tender and flaky blueberry scones with lemon zest giving it a lovely aromatic flavor. They are the best treat to enjoy with coffee.
- Prep Time: 35 mins
- Cook Time: 20 mins
- Total Time: 55 mins
- Yield: 8 scones
- Category: Sweets
Ingredients
- 1 stick, 8 Tablespoons butter, frozen, plus 1 ½ more Tablespoons melted
- ½ cup whole milk
- ½ cup sour cream
- 2 cups all-purpose flour, plus additional for work surface
- ½ cup sugar, plus 1-2 Tablespoons for sprinkling
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon grated lemon zest
- 1 ½ cups fresh blueberries (about 7 ½ ounces)
Instructions
- It's very important that all the ingredients are very cold. Place the butter into the freezer ahead of time and keep the milk and sour cream in the refrigerator until ready to use.
- Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
- Mix the dry ingredients - flour, sugar, baking powder, baking soda and salt in a large bowl.
- Mix the milk and sour cream together separately and set it aside in the refrigerator until ready to use.
- Grate the frozen butter on the large holes of a box grater into the bowl of dry ingredients, mixing the grated butter in the flour as you grate it. Work fast so that the butter doesn't start to melt. You should have separate curls of butter coated in flour.
- Grate the lemon zest into the flour and butter mixture. Mix.
- Add the milk and sour cream. Mix with a rubber spatula quickly to combine, until the dough comes together.
- On a well floured surface, knead the dough just enough so that it comes together, being careful not to overmix.
- Gently roll it out into a 12 inch square. Fold it like a business letter, into thirds, using a bench scraper to help you pick up the dough.
- Place it on a floured plate and chill in the freezer for 5 - 10 minutes.
- On the same well floured surface, roll it out into a 12 inch square again.
- Sprinkle the blueberries over the surface of the dough, pressing them in gently so they don't roll off when you roll up the dough.
- Using a bench scraper to help you, roll up the dough into a log. Press it into a 12 x 4 inch log.
- Using the bench scraper or a sharp knife, cut the log in half and then each half diagonally into 4 triangles, to make 8 scones total.
- Place the scones on the prepared baking sheet, brush the tops of the scones with melted butter and sprinkle with more sugar.
- Bake for 18-25 minutes, until the scones are golden brown on the top and bottom.
- Store at room temperature, covered, for up to 3 days and refrigerate if you want to store them longer. Scones can be frozen for up to 3 months in an airtight container or freezer ziplock bag.
More Delicious Desserts
This is an updated version of the Blueberry Lemon Scones recipe that was published originally on April 15, 2013. I have updated the pictures and clarified the instructions, but the recipe is still the same. Enjoy!
Best scones ever! The husband requests them every blueberry season!
Made these blueberry scones to have with my coffee this morning. VERY easy and delicious! Although, I did take a shortcut. Dumped all the dry ingredients into my food processor, cut butter into 1 Tbsp. pieces and threw it in there. Gave it a few pulses and DONE! After mixing the wet ingredients, I used my palms to flatten it out. I didn’t bother taking out my rolling pin. Dough was still sticky in some parts, so the scraper helped with this 100% and not needing to add a ton of flour. Thanks for an awesome recipe. Took me about 30 mins from start to finish WITH baking time! Will make again 🙂
I'm so happy to hear that you enjoyed the scones, Tanya. Thank you so much for taking the time to write.
Hi Olga,
I have made these scones many times in the past and they always turned out perfectly. Lately though, past several times that I made them they like spread out in the oven and are on the flat side. What am I doing wrong?? I follow the directions exactly. Everything is chilled. Butter is frozen. Blueberries placed in freezer as stated. I want them to turn out perfect again!
Hi Olga, I would love to hear a reply and your tips and what could be going wrong
Hi Alina,
Most of the time, this happens when the dough is too warm. After you make them, try placing the cut scones back into the freezer for about 5 minutes and then put them in the oven. Also, you may need to add a few Tablespoons more of flour. I'm not exactly sure what could be the problem, but try these few things next time. I hope they work out perfectly for you next time.
made this recipe came out perfect then when they were all gone tried again and came out flat and super crunchy on the outside any suggestions on what i could be doing wrong
My guess would be that the butter was too soft, Leslie. Or possibly that the scones were too warm and the butter melted before you put them into the oven. I hope they turn out better for you next time.
i was trying to make sure i used cold butter. i should have maybe put in fridge for few. also if the dough is to thin and sticking to the counter unlike first time can that be a problem as well. can the dough be to sticky its suppose to be same texture throughout like pie crust dough correct?
I actually used frozen butter for scones. Even refrigerated butter melts very quickly, especially since you are using your hands to mix the dough.
No, the dough should not be the consistency as pie dough; it is much more "wet". If it is sticking to the counter too much, add a tiny bit more flour, although be careful not to add too much because they will be too tough if you add too much flour.
I hope they work out for you next time.
These look super yummy!
Do you cut the baking time for the half-sized scones?
Thanks
Thank you, Yans. If you make the scones smaller, bake them less. I don't remember the exact time, just keep an eye on them.
Olga, I followed this recipe to the dot (which I rarely do) anticipating the perfect scones. The berries all burst and leaked, I wonder if you know why...
It's normal for some of the berries to burst and leak, but only a small amount, Rita. I don't know why all of your did. Did you use fresh or frozen berries?
Will it make a big difference if I use frozen blueberries?
I've used frozen blueberries in the past and it works out ok too, but just be careful when shaping the scones to press them into the dough and don't overwork them or they will turn the scones purple. Also, don't thaw the berries.
thank you so much. that's a big help.
O yeah my favorite one. I did those scones as well from american test kitchen and they are delicious, so definitely if anyone wants to try the best scones this is the one. ... but one thing that I don't like it takes a little bit longer comparing to other type of scones...
America's Test Kitchen recipes are spot on. No matter how many recipes I've made from their books and website, they all turn out great.
I don't mind the extra steps here and there when the results are so wonderful.
Thanks for the recipe, I should try this sometime soon. I've made a few different scones before, but never with the puff pastry rolling method. Can't wait to try it 🙂 and I love when you add freezing instructions to your recipes! It's so much better to make extras and freeze for later than ordering out, or using boxed mixes. So good for busy or lazy days 🙂 and for pregnant people! I didn't make any freezer meals before having a baby, and while parents helped out a lot with food, I still regret not doing it. If God gives us more kids, I'll definitely be freezing stuff! Sorry for the long comment. So glad to see God blessing your family!
Before I had my baby this February, I made some freezer meals and they sure were a huge help. My favorite are Breakfast Burritos and Blueberry Muffins. Bread freezes really great too, as well as lots of other tasty meals.
Hey olga,
Ive made your scones before and they were so delicious! Thanks for the recipe! I have a question , i want to make some again but i dont have 2 cups of white flour. Have you ever tried making scones with whole wheat flour? Maybe soing 1cup white and 1 cup whole wheat flour? Or would they taste funny?
Thank you for your time!
Hi Julie,
I'm so glad you enjoyed the scones.
I've never used whole wheat flour for them, so I can't tell you if it will work or not. If you try it, I'd love to hear how they turn out.
Hi Olga,
If I were to double this recipe, could I bake two trays at once, or do you think they should go in separately?
Thanks!
I would recommend baking them separately. Keep the second batch of scones in the refrigerator until they are ready to be baked.
Hi Olga, I really want to try this recipe as it looks gorgeous (and sounds like eveybody who tried it loved it! I just want to check though what is exactly a stick of butter and even how do you define 8 tablespoons... I am from the UK and often struggle with translating back in what we use here (grams etc) I have a special measuring jug for an "american cup" as believe it or not, it seems to be different from an "english cup". However I want to be really sure I am doing this right regarding the butter - is 8 tbsp as in grated butter or melted ? or if you know in grams that would be even better for me. thanking you in advance
sonia
In the US, 1 stick of butter is 113 grams.
All of our sticks of butter are labeled with 1 Tablespoon increments.
It was my first time making these and they turned out absolutely delicious!! Thank you for the recipe and the detailed instructions :):)
That's awesome, Tanya! Thanks for taking the time to write.
Hi Olga!
I made your blueberry sconeis and it was testy and lovely. I wonder if I could make the dough a day I head and keep it in fridge?. Another thing I have some problem to deal dough though I used scraper and flour, could you give tip?.
Thank you again for your best recipe.
Regards
Jian Khoschnau
Sweden
Hi Jian,
I wouldn't recommend making the batter ahead of time. Because there is baking powder and baking soda in the batter, the scones need to be baked fairly quickly. The scones will not be as tender and fluffy.
The good news is that you can bake the scones ahead of time and store them at room temperature in a sealed container or covered with a towel or plastic wrap. They taste great for a few days. You can also reheat them for about 10 minutes in a preheated 400 degrees Fahrenheit oven and they will taste just freshly baked.
I would recommend sprinking the counter, the scraper, the rolling pin and your hands very generously with flour when you are working with the scones. This will help a lot. If you use too much flour the scones will not be as tender.
Hi Olga!! This is Julia. I was wondering, instead of blueberries, can you put cranberries and apples or anything else to make different scones? Thanks!!!!!
Yes, Julia, you can make the scones with other fruit, berries, chocolate chips, etc.
Thanks!!