You can never go wrong with these blueberry scones. I love eating them for breakfast with a glass of milk or having them as a snack throughout the day.
Are you a fan of the Starbucks scones? While not an exact copycat recipe, these homemade blueberry scones are sure to impress your friends and family and satisfy that scones craving.
And they are so easy to make, start to finish you can make them in under an hour. If I can do it, you can do it. Let’s get baking!
What are scones?
Scones are a type of baked good or pastry somewhere in between a biscuit, cake, and quick bread. It is very close to an American biscuit, except scones have eggs in them, and biscuits don’t. There are a few varieties, the classic English scone, and the American style scone. This recipe is for American style blueberry scones, topped with a lemon glaze.
Step 1: Gather the ingredients
In order to make these delicious lemon and blueberry scones, you will need a handful of easy to find ingredients.
- Flour – All-purpose flour/plain flour
- Baking powder
- Baking soda
- Butter – I normally use unsalted butter, but salted will work as well.
- Sour cream – You can use store-bought or this homemade sour cream substitute. You can also use buttermilk instead.
- Lemon zest – This is optional for a more pronounced lemon flavor.
- Powdered sugar – Also known as confectioner’s or icing sugar.
- Melted butter – Again use salted or unsalted.
- Lemon juice – If you want that yummy lemon flavor.
Step 2: How to make blueberry scones at home
Begin by preheating the oven to 400 F/205 C. Make sure the main oven rack is in the middle position. Take a large bowl and whisk together the flour, sugar, salt, baking soda, baking powder, and the optional lemon zest.
Now take really cold/frozen butter and grate it with a cheese grater. A box grater works awesome for this. But any grater will do. Alternatively just cut up the butter into really small chunks. Just make sure the butter is cold.
Add the cold butter to the flour mixture and use a pastry blender or very clean hands to mix it all together until it resembles course crumbs. This is a very common technique when making pastries and other baked goods.
Step 3: Complete the blueberry scones dough
In a medium bowl whisk together the egg and sour cream. Or you can use buttermilk instead of the sour cream. You can also use a homemade sour cream or homemade buttermilk if you like. Both are excellent substitutes for store-bought.
Add in the blueberries and then mix the dough together with a sturdy spatula, wooden spoon, or gently with clean hands until well combined. Maybe you want plain scones or different fruit, add that instead of the blueberries. If the dough is still a bit dry, you can add in a couple more tablespoons of buttermilk or sour cream. It’s okay if it is a little sticky.
Step 4: How to bake blueberry scones
Take the blueberry scones dough and add it to a sheet pan or cookie sheet lined with parchment paper or a silicone baking mat. I love using silicone baking mats, and use them all the time when baking. Form the dough into a large circle that is roughly an inch or so high. Use flour on your hands if the dough is too sticky.
Use a pizza roller or knife and cut it like a pizza into 8 pieces or 8 scones. Spread them out a bit on the baking mat so they have at least an inch of room all around them. If they fall apart a little bit on you, just push them back together.
Bake them in the oven, middle rack position, for 15 to 17 minutes until they get lightly golden brown. Allow them to cool for about 10 minutes and then make the optional lemon glaze.
Step 5: Optional lemon glaze topping
These homemade blueberry scones can be topped off with powdered sugar, large finishing sugar crystals, or a yummy lemon glaze.
To make the glaze, add the powdered sugar, lemon juice, and melted butter in a medium bowl and whisk to combine. Make it thicker by adding more powdered sugar.
Use a spoon and drizzle the glaze over the tops of the scones, or just pick the scones up and completely dip them in the glaze and then place them on a wire rack to dry. Either way!
You can certainly leave them plain as well, totally up to you. The homemade blueberry scones are done. Enjoy!
How long do blueberry scones last?
If stored in a bag or container on the counter at room temperature they will stay good for a few days. They will last 4 to 5 days in the fridge. They can also be frozen.
Here are some other recipes you may like:
- sheet pan
- Silicone Mat or parchment paper
- 2 cups all-purpose flour plain flour (256g)
- 1/3 cup of white granulated sugar 68g
- 1 tsp. of baking powder 5g
- 1/4 tsp. of baking soda 1g
- 1/2 tsp. of salt table salt (2g)
- 1/2 cup or 8 Tbsp. of unsalted butter 115g
- 1 cup of blueberries 100g
- 1/2 cup of sour cream or buttermilk 115g
- 1 large egg zest from one lemon optional
Lemon Glaze (Optional)
- 1 1/3 cup of powdered sugar 165g
- 2 Tbsp. of melted unsalted butter 28g
- 1/4 cup lemon juice 60mL
- Preheat the oven to 400 F/205 C. With the rack in the middle position. Whisk together the flour, sugar, salt, baking powder, baking soda and optional lemon zest in a large bowl.
- Take the butter out of the fridge or freezer and grate it with a cheese grater, or cut it up into small chunks. Add it to the flour mixture and use a pastry blender, fork, or clean hands and blend it together until it resembles coarse crumbs.
- In a small bowl whisk together the egg and sour cream or buttermilk.
- Pour the egg mixture into the flour mixture along with the blueberries. Mix until all combined, use a sturdy spatula, wooden spoon, or clean hands. Be careful, don't smash the blueberries. If the dough is too dry, you can add a couple more tablespoons of sour cream or buttermilk. It's okay if the dough is a little sticky.Shape the dough into a flat disc about 1 inch or so high on a sheet pan or cookie sheet lined with a silicone mat or parchment paper. Use flour on your hands if it is too sticky.Cut it into 8 equal wedges with a pizza roller or knife. Spread out the scones about an inch apart. If they fall apart a little bit just push them back together. Bake for 15 to 18 minutes until lightly golden brown. Allow them to cool for about 10 minutes.
- Top them off with powdered sugar, large finishing sugar, or make the lemon glaze. To do that, add the powdered sugar, melted butter, and lemon juice in a bowl and whisk it together. Thicken it up with more powdered sugar as desired. Drizzle it over the scones, or dip the scones straight in the bowl of glaze. Allow the glaze to dry and enjoy!
Do you like this recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.