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 1x
- 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!
So... I finally got to making these perfect and tasty beauties. Loved every bite of this. I gotta say making these are not as hard as I thought, thanks to your step-by-step recipe instructions and photos. And I didn't have fresh blueberries on hand, so I used frozen sour cherries (just tossed them in Tbsp of flour) and it was a big hit in my family. Sweet scones and sour cherries really go well together. Yum! Thanks again for sharing this recipe with the rest of the world.
I'm so glad you enjoyed the scones, Olga. Thanks for taking the time to write. Cherry scones sound REALLY good. Great idea! I will definitely try it in the future.
I made these many times already in the past 2 weeks, we love them so much! Thank you very much for the recipe and your detailed instructions and pictures!
Hey there Olga! These look amazing but I'm looking in the fridge and I have fresh cherries! Do you think it would be a good substitute or no? Thanks!
I think cherries would be great, Christina.
Thank you very much Olga for this recipe. I made them and they turned out amazing. It was my first time eating scones, basically when i was making them, i was making them at my own risk not knowing how they should even taste, and they are aaaaahhhhhhhmazing. Thank you for everything you do.. Be blessed
I'm so thrilled that you had such success with the recipe, Lena. Blueberry scones are one of our favorite sweet treats.
The scones turned put amazing!! I love the way you are so specific with the recopies and don’t hold back. Thank you!
I wouldn't be a food blogger if I wanted to keep the good secrets to myself:). I'm glad you enjoyed the scones. We love them too.
Niece made raspberry scones - delicious! I made them twice with raspberries - didn't turn out like hers! Everything frozen or cold, but EXTREMELY sticky dough prior and after kneading - not anything like your good pictures. Help? Not enough flour on the hands and granite top? Not enough kneading? Thank you.
Add more flour next time, Marj. Definitely don't knead them too much or the scones will be tough.
I made these three times in the last two weeks. They are so good. I used frozen blueberries without a problem.
That's great, Lena! I'm so happy it worked out for you:).
олга, have you tried or do you think cranberries will work as well as blueberries? its cranberry season and I really want them scones..
I've never tried it myself, Alina, but you can try it. Cranberries are very tart though.
that's true. ill try it see how it turns out. maybe ill make batter a little sweeter to offset the tartness. ill let u know. I have frozen blueberries too so ill do a little with that. I know u say they might be runny. Ive been craving your scones since I last ate them at your house.
I'd love to hear how it turns out:).
Hello Olga!
I made your gorgeous scones many many times.
I am wondering could I keep it in fridge un baked slices and baked it inext morning?
Thank you
I have never tried it this way, so I'm not sure, but it's worth a try. Let me know if you try it.
Hi Olya, I am munching on one these "babies" while writing a comment.... What can I say.....these scones are just out of this world...I did not have fresh blueberries, so I ended up using frozen ones... Even though, you did not recommend it:) I just floured the berries really well and it turned out good....can't THANK YOUenough, dear. Thank you so much for everything you do!!!! It truly makes our lives, as busy wives/moms so much easier! God's blessings to your family!
Thanks so much for your sweet comment, Lana. I am thrilled to hear that you enjoyed the scones.
I used frozen blueberries as well, and they were perfect and did not make a mess
That's great, Kim! I'm happy to hear that.
Hi olga! I was wondering if I could use margarine instead of butter for this recipe? Would they turn out the same? Thank you!
I don't think so, Anna. However, I've never tried it myself, so I can't say for sure.
Olga, thank you so much for this recipe. They were sooo good!I will be making these often. Thanks a lot
I just made them this week. I had family visiting from NY and they all loved it too. These scones are at the top of my list of favorites for sure. Thanks so much for taking the time to write.
Today while picking blueberries in upstate New York, I struck up a conversation with a young lady from Russia who found your scone recipe and couldn't say enough good about it. She gave me your website and I can't wait to try it. I'm not the baker in the family, so your detailed instructions and photos will be a great help. Thanks so much!
Wow! What a great story! I grew up in upstate NY and my parents and 2 sisters live there now. It's my favorite place on earth:).
Thanks for visiting my website and for taking the time to write.
I'm so happy to hear the the recipe was helpful to you. I hope you find other recipes to enjoy:).
I made these with strawberries and brought them to family picnic... First, nobody was eating them (because most of the folks there aren't as crazy for sugary stuff as I am, lol). But then, the kids started taking them and they were almost all gone by the end of the evening... And I made 2 batches...though I cut them half size smaller than you say to... They were sooooooo gooooood!!!!!!!!!!! Unbelievable... The hubster and I had scones at a tea place and they were not nearly as good as these!!! Thank you!!!
Natasha,
That is such a sweet story! I'm so pleased that it was a hit at your family picnic. I'm sure it was delicious with strawberries.
Olga, thank you so much for this recipe. I never leave comments but these scones are amazing.... and your step by step instructions are perfect!!! made it so much easier making these even with 2 toddlers running around 🙂 Again, thanks so much!!! I will be making these often (most likely doubling if not tripling it), especially since its a blueberry season in upstate NY 🙂
Thanks for taking the time to write, Zina!
I'm so happy to hear the the step by step instructions are helpful.
This is one of my favorite desserts from all the desserts that I make:).
My Mom, siblings and I used to pick blueberries all the time too, in upstate New York. It brings back great memories for me.
Do you think you could use a kitchenaid mixer for this recipe or is hand kneading best?
Definitely do NOT use a Kitchenaid mixer for this recipe, Alla. The texture of the scones will be ruined. Follow the instructions as I have them written out in the recipe.