This scone recipe is a family favorite! I make scones for breakfast or brunch almost every week, and we all love them! Blueberry and lemon is one of my favorite flavor combinations (anything with lemon actually). The lemon is a subtle, sweet, and fresh addition to the scones that just gives a little “zing”. Now without further ado… let’s get cooking»
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, frozen
- 1/2 cup dried blueberries
- 1/2 cup sour cream
- 1 large egg
- Lemon flavoring or 1 tablespoon lemon zest
- First things first, adjust oven rack to lower-middle position and preheat the oven to 400 degrees.
- Now in a medium bowl, mix flour, sugar, baking powder, baking soda and salt.
3. Grate butter into flour mixture on large holes of grater; use fingers to work in butter (mixture should resemble course meal), then stir in blueberries.
4. In a small bowl, whisk sour cream and egg until smooth. Here is when I add in the lemon. You can use lemon zest or I like to use lemon flavoring. It’s actually lemon essential oil, so a few drops goes a long way.
5. Using a fork, stir in sour cream mixture into flour mixture until large dough clumps form. Use your hands to press dough against bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)
6. Place on a lightly floured surface and pat into a 7 to 8-inch circle about 3/4-inch thick. Sprinkle with sugar (about 1 tsp.) Use a knife to cut into 8 triangles; place on baking sheet (lined with parchment paper or use a silicone mat), about an inch apart.
7. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm. We love to put butter and drizzle honey on top!
Well, thanks for stopping by; I hope you love this recipe as much as we do! If you try it out, I’d love to know how it went or hear any suggestions you have.
Until next time,