Lemon blueberry scones add a bright lemony bite to breakfast. Loaded with fresh blueberries, the added glaze gives an extra lemon citrus flavor. Enjoy these any time of the year for breakfast or an afternoon snack with coffee or tea.
For the Scones
1/3 cup sugar
1 lemon, you’ll be using the zest and 2 tablespoons of lemon juice
1 cup fresh blueberries
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
8 tablespoons butter, cut into cubes
1/2 cup sour cream
For the Glaze
3 tablespoons butter, melted
1 cup powdered sugar
1 teaspoon of lemon zest
2 tablespoons + 1 teaspoon of fresh lemon juice
1. Heat oven to 400. In a medium bowl combine the sugar and the zest of the whole lemon. Stir in the flour, baking powder, baking soda, and salt. Add in the cubed butter, using a pastry cutter or a fork to break up the butter into the flour. You want the flour to get to a course meal texture. Avoid using your hands, this will begin to melt the butter too much and make it too soft.
2. In another bowl, stir together the sour cream and the egg. Stir in the 2 tablespoons of fresh squeezed lemon juice. Using a fork, stir this sour cream batter into the flour dry ingredients and lightly stir, then lastly fold in the blueberries. I say fold in, because you want to gently stir them in so you don’t break them or burst them. You want to make sure the blueberries stay whole. Now, using your hand, form dough into a ball. It will help to lightly flour your hands to prevent it from sticking like crazy to your hands.
3. Lightly flour your counter top, place the dough ball onto your lightly-floured surface and form into a circle about 7″ wide. Cut into triangles. See the instructional photos in the blog post above. Place on a lightly greased baking sheet and bake 15-17 minutes.
4. To make the glaze, combine all of the glaze ingredients in a bowl. When the scones have cooled add as much glaze as you’d like!
Keywords: lemon blueberry scones