Here is a Lemon Blueberry Scones recipe that I experimented with last week. I took parts of other recipes on Pinterest, and this variation came out amazing. The recipe is below.
Ingredients for Lemon Blueberry Scones
-1 Lemon
-1 cup Blueberries
-4 cup Flour
-one cup Sugar
-1 cup Sour Cream
– one tsp Baking Soda
-1 tsp Baking Power
-one eggs
-1 cup of butter (cold)
-1 tsp salt
-a splash of heavy cream
For Icing
-1 cup powdered sugar
– heavy cream
Instructions for Lemon Blueberry Scones
You will need two bowls.
Combine sour cream, baking soda, and a splash of milk in a small bowl. Whisk well. Set aside.
Whisk together flour, sugar, baking powder, salt, and the zest of one lemon in a larger bowl.
Cut the butter with a pastry blender or two forks until the butter is in small pieces. You can use this pastry blender here!
Add one beaten egg into the small bowl with the sour cream mixture and half a lemon juice. Wisk all the ingredients together.
Use a Mixer for the next step: Combine the two bowls, combine the dry ingredients with the wet ingredients, and mix for approximately one minute.
If the mixture is too dry and crumbly, add some heavy cream until you get one lump of dough. Continue by mixing with your hand.
Fold blueberries into the dough by hand.
Make the Icing
In a small bowl, mix 1 cup powdered sugar.
Add the juice of a 1/2 lemon.
Add a splash of Heavy Cream.
Refrigerate until you are ready to use it.
Baking instructions
Now that you have the dough divide it into three 1-inch discs.
Freeze the three separate discs for 30 mins.
Heat oven to 350 degrees.
Cut the disc into wedges with a knife- approximately six wedges.
Bake one disc at a time for 15-20 minutes.
Allow them to cool. Add the lemon icing to your scones before serving.
My experience with Scones
I wanted to share the recipe first and then blog about these delicious lemon blueberry scones in case people wanted the recipe details upfront. Usually, when looking for a recipe on a blog, I just want to know how to make it. This was my second attempt at this recipe, and this variation is my favorite.
What you need to know
You can use two forks to “cut the butter” into the sugar. This utensil (pastry blender), will probably make it easier, and I plan on purchasing it. It is cheap and on Amazon.
If you put icing on the scone when it is too hot, it will melt. If you use icing, add it when you are ready to serve.
You can use thawed frozen blueberries, but I prefer fresh ones. We put our fruits in reusable vacuum seal food bags to increase its shelf life.
Freezing the dough for 30 minutes will help cut it into wedges because it is a little sticky.
After making them leave a comment below to let me know how it worked for you. I’d be interested to know! What I love most about baking is that you can tweak any recipe, experiment, and make it your own.
-Brand Kimberly
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