Perfect Blueberry Scones

Blueberry scones on a cooking rack that's on top of a parchment-lined baking sheet.

4.67 from 3 votes

Start your morning right with these heavenly blueberry scones. With a crunchy exterior, soft, fluffy inside, and abundant blueberries studded throughout, what more could you want?

Prep Time10

Cook Time15

Total Time25

Course: Baking

Cuisine: American

Diet: Vegetarian

Servings: scones

Calories: 389kcal

Ingredients

2 cups flour
6 tbsp sugar plus 1-2 teaspoon for sprinkling on the scones before baking
1 tsp baking powder
1/2 tsp fine sea salt
1/4 tsp baking soda
1 stick unsalted butter frozen solid
1 tsp lemon zest
1/2 cup blueberries
1/2 cup sour cream
1 egg

Instructions

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
Mix flour with 6 tablespoons of sugar, baking power, salt, baking soda, and lemon zest in a medium bowl.
Grate butter into flour mixture on the large holes of a box grater; use (clean!) fingers to work in butter (mixture should resemble coarse meal), then stir in blueberries.
In a small bowl, whisk sour cream and egg until smooth, then stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together).
Place dough on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Sprinkle with remaining 1 teaspoon of sugar. Use a sharp knife to cut into 6 large or 8 smaller triangles, then place on prepared cookie sheet about 1 inch apart.
Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

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