There are so many occasions and excuses to enjoy these blueberry scones. Have them for a sweet holiday breakfast, any regular breakfast with a nice cup of tea or coffee, at a tea party, for dessert… or any time you’re feeling scone-y.
This was actually a variation of a recipe my mom makes for my dad – who is a huge scone fan. But, of course, I can never follow a recipe to a T so there are a few add-ons and measurement adjustments (yours are still delicious, mom!). The add-ons were the blueberries, the lemon zest and the lemon glaze. If you have less of a sweet tooth, the scones without the glaze are just as good.
Most scone recipes call for the butter to be diced up into pea-sized cubes. That works and all, but getting it to blend well with the flour mixture takes much longer and I prefer to be efficient with my time. Butter grated like cheese, on the other hand, makes it so much easier to work with your hands. The 3rd largest section of a box grater works like a charm. No, that’s not cheese for nachos.
One of the more challenging elements of this recipe is keeping the blueberries from getting over-handled and smushed up. If you do accidentally crush one, just remove it from the dough so it doesn’t stain it too much while it’s cooking. Some blueberry juice is inevitable during the bake, but going in like that could turn your whole triangle purple. What you really want is to be able to differentiate the tastes of the blueberry and the lemon.
When you are shaping your dough into disk form, you may find that a ton of blueberries find their way to the surface. I was trying really hard not to burst them, so many of them weren’t worked into the center as much as I wanted them to be from the initial fold. If this happens, simply pluck large chunks of blueberry-less dough, spread some over the trouble spots and re-work the shape of the disk. No problem!
For the bake, try to keep each slice about 1 inch from the next because they will expand to close to double their size. I did mine on the middle-bottom rack of the oven to avoid browning the tops too early. They only stay in for about 20 minutes but there’s something nice about achieving a perfectly browned pastry.
The glaze is a bit more customizable. I really like the taste of lemon, so I used the full 3 tablespoons of lemon juice (which was about the amount of a full lemon). If you want that flavor to be a bit more subtle, cut back by using just two tablespoons and substitute with water. Be judicious with the water, though, because you really want the glaze to have a nice balance of thick but easy to drizzle.
Serve warm or at room temperature.
Blueberry Scones with Lemon Glaze
For the scones
2 cups flour
1/2 cup sugar
1/4 tsp. baking soda
1 tbsp. baking powder
1/2 tsp. pink Himalayan salt
8 tbsp. butter, frozen (1 stick)
1/2 cup sour cream
1 tsp. lemon zest
For the glaze
1/3 cup butter, melted
1 1/2 cup confectioner’s sugar
3/4 tsp. vanilla extract
3 tbsp. lemon juice
1 tbsp. water
- Preheat oven to 400 degrees F.
- Mix flour, sugar, baking soda, baking powder and pink Himalayan salt (regular would be fine, too) in a medium bowl.
- Grate frozen butter into the powdered mixture (the large holes are best) and add the lemon zest.
- Work the butter into the mixture using your hands until it resembles course crumbs, then mix in the blueberries.
- In a separate bowl, whisk together the sour cream and egg. Pour half over the powder mixture, stir to start forming large clumps of dough (folding carefully over the blueberries), and then pour in the other half to get an even distribution. Use your hands to form into a ball.
- Lightly flour a surface and form the dough into a flat circle, about 8-9 inches in diameter and about 1 inch thick.
- Sprinkle sugar on top of the dough, and cut into 8 triangles with a sharp knife.
- Bake on a sheet lined with parchment paper for 18-20 minutes, until golden brown.
- While the scones are baking, whisk together the melted butter, confectioner’s sugar, vanilla extract and lemon juice. Add the tablespoon of water if needed.
- When the scones are done baking, let cool for 5 minutes before drizzling with glaze.