Blueberry Lemon Scones

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 0.25 cup Granulated Sugar (for dough)
• 2 teaspoons Baking Powder (double‑acting)
• 0.5 teaspoon Salt (fine sea salt)
• 1 lemon Lemon Zest (zest of fresh lemon)
• 0.5 cup Unsalted Butter (frozen, grated)
• 0.75 cup Milk (whole milk, chilled)
• 0.25 cup Sour Cream (full‑fat, chilled)
• 1 cup Fresh Blueberries (can be frozen)
• 2 tablespoons Unsalted Butter (melted for brushing)
• 2 tablespoons Granulated Sugar (for topping, adds crunch)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, salt, and lemon zest until evenly distributed.

   Time: PT5M

2. Grate Frozen Butter

   Using a box grater, grate the frozen butter directly into the dry mixture, creating small, cold butter curls coated in flour.

   Time: PT3M

3. Cut Butter Into the Flour

   Using your fingertips, gently rub the butter pieces into the flour until the mixture resembles coarse crumbs with pea‑size pieces.

   Time: PT2M

4. Whisk Wet Ingredients

   In a small bowl, whisk together the chilled milk and sour cream until smooth.

   Time: PT2M

5. Form the Dough

   Pour the wet mixture over the dry ingredients and stir with a spatula just until the dough comes together; it will look shaggy and slightly sticky.

   Time: PT3M

6. Knead and Shape

   Turn the dough onto a well‑floured surface, knead gently 3–4 times, then pat it into a 12‑inch square.

   Time: PT5M

7. First Fold and Chill

   Fold the square into thirds like a business letter, wrap in plastic, and place in the freezer for 5–10 minutes to firm the butter.

   Time: PT10M

8. Second Roll‑Out

   Remove the dough, unwrap, and roll it out again to a 12‑inch square on a floured surface.

   Time: PT3M

9. Add Blueberries

   Scatter the blueberries evenly over the dough, then gently fold the dough over them and roll into a log about 2‑inch thick.

   Time: PT2M

10. Shape Triangles

    Flatten the log slightly, then cut it into eight equal triangles and place them point‑side up on a parchment‑lined baking sheet.

    Time: PT5M

11. Butter and Sugar Topping

    Brush the tops of the scones with melted butter and sprinkle the remaining granulated sugar over them for a crunchy crust.

    Time: PT2M

12. Bake

    Bake in a pre‑heated oven at 400°F (200°C) for 20 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.

    Time: PT20M

    Temperature: 400°F

13. Cool Slightly

    Remove from the oven and let the scones cool on a rack for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

35g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Gluten-Free Flour blend
• Instead of Granulated Sugar: Coconut Sugar
• Instead of Baking Powder: Cream of Tartar + Baking Soda
• Instead of Lemon Zest: Lemon Extract (1 tsp)
• Instead of Unsalted Butter: Margarine (same amount)
• Instead of Milk: 2% Milk, Almond Milk
• Instead of Sour Cream: Greek Yogurt
• Instead of Fresh Blueberries: Frozen Blueberries
• Instead of Unsalted Butter: Melted Coconut Oil
• Instead of Granulated Sugar: Coarse Sugar

Equipment Needed

• Large Mixing Bowl
• Small Mixing Bowl
• Whisk
• Grater
• Rolling Pin
• Baking Sheet
• Parchment Paper
• Pastry Brush
• Sharp Knife
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Grating frozen butter directly into the flour keeps the butter in small, cold pieces that create flaky layers
• Do not over‑mix after adding the wet ingredients; the dough should just come together
• Chill the folded dough before the second roll‑out to keep the butter solid
• Work quickly when adding blueberries and shaping to prevent the dough from warming
• Brush with melted butter and sprinkle sugar just before baking for a crunchy top

Chef Tips from the Video

• Use a microplane for fine lemon zest to maximize citrus aroma
• If you don’t have sour cream, substitute with Greek yogurt for a similar tang
• For extra shine, brush the tops with an egg wash instead of butter

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days

Freezer: Freeze individually wrapped scones for up to 1 month; reheat before serving

Room temperature: Can sit at room temperature for up to 4 hours in a covered dish

Make-Ahead Tips

• The dough can be prepared up to step 8, wrapped tightly, and frozen for up to 3 days
• Shape the scones, freeze them raw, then bake from frozen adding 2‑3 minutes to the bake time

Frequently Asked Questions