Lemon Blueberry Scones

This scone recipe is one of the first ones I ever made, and they are still a favorite of our three daughters. I like to use a scone pan to bake them in, to give them fullness and to make them all the same size.

These scones would be a delightful addition to a mother-daughter tea. I love the sweet lemony drizzle on top. So yummy!

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Ingredients for Lemon Blueberry Scones

(See the full recipe at the bottom of this post.)

Instructions for Making This Recipe

Preheat oven to 400°F. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare your ingredients. Zest the lemon. Using a lemon juicer, squeeze the juice from the lemon and place in a bowl until ready to use.

Make the Scones

In a medium bowl, mix together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.

Cut in butter with a blending fork (or your hands) until mixture is crumbly. Stir in dried blueberries and lemon zest.

I prefer to use dried blueberries in this recipe so that the blueberry juice doesn’t bleed into the dough. Sometimes I use fresh fruit, as in my Mixed Berry Scones, which are more rugged looking. I do not use a scone pan for those and they tend to flatten out a bit during the baking.

In a small bowl, mix together the sour cream and large egg. Stir the sour cream mixture into the flour and work together until it forms a ball.

While I begin mixing scones with a fork, I almost always finish up with my fingers. I’m not sure if it’s impatience or the inability to completely mix the dough with a fork.

Knead the dough on a lightly floured surface 3-5 times, and then pat the dough into a flat circle about the size of your scone pan. Slice the circle in half. Continue slicing in halves until you have 8 pieces.

Place each triangle in a lightly greased scone pan section. Lightly press to form the dough into the pan.

As mentioned above, if you don’t have a scone pan, you may place the scones on a baking sheet lined with parchment paper or a silicone baking mat, placed about 2″ apart.

Bake in preheated oven for 12-15 minutes until golden brown. Allow to cool for 5 minutes and then remove from pan.

Prepare the Icing

To make icing, in small bowl combine powdered sugar, whole milk, and freshly squeezed lemon juice. Mix together well.

Some of my scone recipes have decorating sugar sprinkled on the tops. For this recipe, I like to smooth a light layer of icing over the top. Do this when the scones are still warm, so that the icing becomes slick and shiny.

Drizzle icing over warm scones. Allow to cool until the icing has set, about 7-10 minutes.

Serve with hot tea. Scones are always best served fresh, but you may place any extras in a covered container for up to 2 days. This recipe will make 8 large scones.

I think Lemon Blueberry Scones are quite lovely. To the eye and to the mouth. My daughters still request these scones more than any of my others. I hope you’ll enjoy them, too!

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