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.


  • 1 stick, 8 Tablespoons butter, frozen, plus 1 1/2 more Tablespoons melted
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 2 cups all-purpose flour, plus additional for work surface
  • 1/2 cup sugar, plus 1-2 Tablespoons for sprinkling
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon grated lemon zest
  • 1 1/2 cups fresh blueberries (about 7 1/2 ounces)


  1. 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.
  2. Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper.
  3. Mix the dry ingredients – flour, sugar, baking powder, baking soda and salt in a large bowl.
  4. Mix the milk and sour cream together separately and set it aside in the refrigerator until ready to use.
  5. 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.
  6. Grate the lemon zest into the flour and butter mixture. Mix.
  7. Add the milk and sour cream. Mix with a rubber spatula quickly to combine, until the dough comes together.
  8. On a well floured surface, knead the dough just enough so that it comes together, being careful not to overmix.
  9. 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.
  10. Place it on a floured plate and chill in the freezer for 5 – 10 minutes.
  11. On the same well floured surface, roll it out into a 12 inch square again.
  12. 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.
  13. Using a bench scraper to help you, roll up the dough into a log. Press it into a 12 x 4 inch log.
  14. 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.
  15. Place the scones on the prepared baking sheet, brush the tops of the scones with melted butter and sprinkle with more sugar.
  16. Bake for 18-25 minutes, until the scones are golden brown on the top and bottom.
  17. 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.

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