Lemon Blueberry Sour Cream Scones
These light and tender scones get an upgrade with the addition of fresh (or frozen) blueberries and a touch of lemon zest. They're quick and easy to make and perfect with a cup of tea!
Ingredients
- 50 g (¼ cup) caster sugar or granulated sugar
- 1 tbsp lemon zest divided
- 250 g (2 cups) plain/all-purpose flour plus more for rolling out
- 12 g (1 tbsp) baking powder
- 3 g (½ tsp) baking soda/bi-carb soda
- Pinch salt
- 75 g (5 tbsp) unsalted butter chilled & cut into 1cm (½in) cubes
- 150 g (1 cup) blueberries fresh or frozen (see note 1)
- 2 eggs fridge cold, divided
- 100 g (½ cup) sour cream chilled
- 30 ml (2 tbsp) whole milk
- 100 g (1 cup) icing/confectioners sugar
- 1 tbsp lemon juice
Instructions
- Preheat oven to 180°C/350°F. Add the sugar and 2 tsp of the lemon zest to a large mixing bowl. Use your fingers to massage the zest into the sugar to release the oils until the sugar resembles wet sand and smells very fragrant.
- To the sugar, add the flour, baking powder, baking/bi-carb soda and salt. Whisk until thoroughly combined.
- Add the butter and, using your fingertips, pinch the butter into the flour. Continue working in the butter until the largest pieces are the size of walnut halves.
- Add the blueberries to the flour mixture and fold until they are completely coated in flour.
- In a small bowl, whisk together 1 of the eggs with the sour cream and milk. Make a well in the flour mixture and pour the sour cream mixture into it. Use a flexible spatula or wooden spoon to fold the wet ingredients together until just combined.
- Dust a clean work surface with flour and turn out the scone dough. Pat the dough into a roughly 4cm (1½in) thick disc. Cut the dough into quarters and stack the quarters on top of each other. Pat the dough into a disc again and repeat 1 more time.
- Pat the dough into 2cm (¾in) thick circle, adding more flour if necessary to prevent sticking. Using a sharp knife, cut the dough into 8 equal triangles. Gently transfer the triangles to a parchment-lined baking tray and move to the freezer for 10 minutes (see note 2).
- Add the remaining egg to a small bowl with 1 tbsp of water. Beat until no streaks remain. Brush the top of the scones with the egg wash. Move to the oven and bake until they're puffed and golden brown, about 15-20 minutes. Remove from the oven and move to a wire rack to cool.
- While the scones are cooling, make the glaze. Add the icing sugar to a small mixing bowl along with the remaining 1tsp of lemon zest. Pour in the lemon juice and whisk to combine, adding more lemon juice, if necessary, to make a thick but pourable glaze. Before serving, drizzle the scones with the glaze.
Notes
- If using frozen blueberries, there is no need to defrost them prior to baking. Just add them to the scones frozen.
- The scones, unbaked, can be frozen at this point. Put the baking trays, uncovered, in the freezer until the scones are frozen solid. Transfer to an airtight container and keep frozen for up to 3 months. When ready to bake, bake directly from frozen, adding 2-3 minutes onto the total baking time.
Nutrition
Calories: 242kcal | Carbohydrates: 34g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 267mg | Potassium: 67mg | Fiber: 1g | Sugar: 9g | Vitamin A: 323IU | Vitamin C: 3mg | Calcium: 110mg | Iron: 2mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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