I love this recipe because it creates bakery-style scones right in my own kitchen. The grated frozen butter technique gives the dough incredible flakiness, and I find that the layers develop beautifully as they bake.
I also appreciate how the tangy lemon glaze complements the sweetness of the blueberries. The balance of sweet and tart feels just right to me.
I like that these scones work for so many occasions. I serve them for breakfast, brunch, dessert, or even as an afternoon snack with coffee. They always feel special and impressive.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
16 tablespoons unsalted butter 2 sticks, frozen solid, whole 1 ¾ cups fresh or frozen blueberries, cleaned and picked over ½ cup whole milk ½ cup sour cream 2 cups all-purpose flour plus additional for work surface ½ cup sugar plus 2 tablespoons for sprinkling 2 teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon salt 1 teaspoon grated lemon zest
Glaze ½ cup lemon juice 2 cups icing or powdered sugar 1 tablespoon butter 1 lemon zested cooking spray
Directions
I start by adjusting the oven rack to the middle position and heating the oven to 425 degrees. I score and remove half of the wrapper from each stick of frozen butter, then grate the unwrapped ends on the large holes of a box grater until I have 8 tablespoons grated.
I place the grated butter in the freezer until I need it. I melt 2 tablespoons of the remaining ungrated butter and set it aside, saving the rest for another use. I also place the blueberries in the freezer until needed.
In a medium bowl, I whisk together the milk and sour cream, then refrigerate the mixture. In another bowl, I whisk the flour, ½ cup sugar, baking powder, baking soda, salt, and lemon zest.
I add the frozen grated butter to the flour mixture and toss it with my fingers until it is thoroughly coated. Then I add the milk mixture and gently fold everything together with a spatula until just combined.
I transfer the dough to a generously floured work surface. With floured hands, I knead it 6 to 8 times until it just comes together into a ragged ball, adding more flour as needed to prevent sticking.
I roll the dough into an approximate 12-inch square. I fold it into thirds like a business letter, then fold it into thirds again to form a 4-inch square. I transfer it to a lightly floured plate and chill it in the freezer for 5 minutes.
Next, I roll the dough into another 12-inch square. I sprinkle the blueberries evenly over the surface and gently press them in. Using a bench scraper, I roll the dough into a tight log, place it seam-side down, and press it into a 12 by 4-inch rectangle.
With a sharp, floured knife, I cut the rectangle crosswise into 4 equal rectangles, then cut each rectangle diagonally to form triangles. I transfer them to a parchment-lined baking sheet coated with cooking spray.
I brush the tops with melted butter and sprinkle them with the remaining sugar. I bake for 18 to 25 minutes, until the tops and bottoms are golden brown. I let them cool on a wire rack for 10 minutes.
For the glaze, I combine lemon juice and confectioners sugar in a small saucepan over low heat until dissolved. I whisk in the butter and lemon zest. I reserve 1 cup of glaze and pour the remaining glaze evenly over the scones.
To the reserved glaze, I add 2 more cups of powdered sugar until it is thick enough to drizzle. I drizzle it over the tops of the scones, then serve and enjoy every bite.
Servings and Timing
I make 8 scones from this recipe.
Prep time takes me about 25 minutes, including chilling time. Bake time is 18 to 25 minutes. Total time is approximately 45 to 50 minutes.
Each scone contains about 552 calories.
Variations
I sometimes swap the blueberries for raspberries or chopped strawberries when I want a different berry flavor.
I like adding a teaspoon of vanilla extract to the milk mixture for extra warmth.
When I want a slightly different citrus note, I use orange zest instead of lemon zest.
If I prefer a less sweet finish, I reduce the amount of glaze and simply dust the tops with powdered sugar.
Storage/Reheating
I store these lemon blueberry scones in an airtight container in the refrigerator for 3 to 4 days.
When I want to reheat them, I place them in a 300-degree oven for about 8 to 10 minutes until warmed through. I find this helps restore a bit of the crisp exterior.
If I am in a hurry, I microwave one for about 15 to 20 seconds, though I know the texture will be softer.
FAQs
Can I use frozen blueberries instead of fresh?
I can absolutely use frozen blueberries, and I do not thaw them before adding them to the dough.
Why do I use frozen butter?
I use frozen butter because grating it creates small pieces that distribute evenly, which helps create flaky layers.
How do I prevent tough scones?
I handle the dough as little as possible. I know that overworking it can make the scones dense and tough.
Can I make the dough ahead of time?
I sometimes prepare the shaped scones and refrigerate them for a few hours before baking.
Can I freeze the baked scones?
I freeze fully cooled scones in an airtight container and reheat them in the oven when ready to enjoy.
What if I do not have sour cream?
I substitute plain full-fat yogurt in equal amounts when I do not have sour cream.
How do I know when the scones are done?
I look for golden brown tops and bottoms. I also check that the centers feel set when gently pressed.
Can I skip the glaze?
I can skip the glaze if I prefer a less sweet scone. They are still flavorful from the lemon zest and blueberries.
Why do I chill the dough?
I chill the dough to keep the butter cold, which helps create flakier layers during baking.
Can I make smaller scones?
I can cut the dough into smaller triangles if I want mini scones, but I reduce the baking time slightly.
Conclusion
I find these Lemon Blueberry Scones to be the perfect blend of tender, flaky, sweet, and tart. I love how the bright lemon glaze enhances the juicy blueberries, and I always enjoy serving them warm from the oven. Whenever I make them, I know I am creating something truly special that everyone will savor.
Tender, flaky bakery-style lemon blueberry scones made with grated frozen butter for extra layers and finished with a bright, tangy lemon glaze. Crisp and golden outside, soft and fluffy inside, with juicy blueberries in every bite.
1 3/4 cups fresh or frozen blueberries, picked over (freeze before using)
1/2 cup whole milk
1/2 cup sour cream
2 cups all-purpose flour, plus more for the work surface
1/2 cup granulated sugar, plus 2 tablespoons for sprinkling
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon grated lemon zest
Cooking spray
Glaze: 1/2 cup lemon juice
Glaze: 2 cups powdered sugar (icing sugar)
Glaze: 1 tablespoon butter
Glaze: Zest of 1 lemon
For thick drizzle glaze: 2 additional cups powdered sugar (as needed to thicken reserved glaze)
Instructions
Adjust the oven rack to the middle position and preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
Score and remove half of the wrapper from each stick of frozen butter. Grate 8 tablespoons (1/2 cup) from the unwrapped ends using the large holes of a box grater. Return grated butter to the freezer.
Melt 2 tablespoons of the remaining ungrated butter and set aside for brushing the scones. (Reserve any remaining butter for another use.)
Place the blueberries in the freezer until needed.
In a medium bowl, whisk together the milk and sour cream. Refrigerate until ready to use.
In a large bowl, whisk together flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest.
Add the frozen grated butter to the flour mixture and toss with your fingers until all pieces are coated.
Add the chilled milk mixture and gently fold with a spatula until just combined (do not overmix).
Transfer dough to a generously floured surface. With floured hands, knead 6–8 times until it comes together into a ragged ball, adding flour as needed to prevent sticking.
Roll dough into an approximate 12-inch square. Fold into thirds like a business letter, then fold into thirds again to form a 4-inch square. Place on a lightly floured plate and chill in the freezer for 5 minutes.
Roll the chilled dough into another 12-inch square. Sprinkle blueberries evenly over the surface and gently press them in.
Using a bench scraper, roll the dough into a tight log. Place seam-side down and press into a 12 x 4-inch rectangle.
With a sharp, floured knife, cut the rectangle crosswise into 4 equal rectangles, then cut each rectangle diagonally to form triangles (8 scones total). Transfer to the prepared baking sheet.
Brush the tops with the melted butter and sprinkle with the remaining 2 tablespoons sugar.
Bake for 18–25 minutes, until tops and bottoms are golden brown. Cool on a wire rack for 10 minutes.
Make the glaze: In a small saucepan over low heat, combine 1/2 cup lemon juice and 2 cups powdered sugar, stirring until dissolved. Whisk in 1 tablespoon butter and the zest of 1 lemon.
Reserve 1 cup of the glaze. Pour the remaining glaze evenly over the scones.
To the reserved glaze, whisk in up to 2 more cups powdered sugar (as needed) until thick enough to drizzle. Drizzle over the tops, then serve.
Notes
Use frozen blueberries straight from the freezer (do not thaw) to reduce bleeding into the dough.
Keep the butter and dough cold for maximum flakiness; chilling helps create distinct layers.
Do not overwork the dough—minimal handling keeps scones tender, not tough.
Swap blueberries for raspberries or chopped strawberries for a different flavor.
Add 1 teaspoon vanilla extract to the milk-sour cream mixture for extra warmth.
Orange zest can replace lemon zest for a different citrus note.
For a less sweet finish, reduce the glaze or dust with powdered sugar instead.
Storage: Refrigerate in an airtight container for 3–4 days.
Reheat: Warm at 300°F (150°C) for 8–10 minutes to restore crispness; microwave 15–20 seconds for quick warming (softer texture).
Make-ahead: Shape scones and refrigerate for a few hours before baking.
Freezing: Freeze fully cooled scones airtight and reheat in the oven before serving.
Sour cream substitute: Use plain full-fat yogurt in equal amounts.
