Blueberry Scone Recipe
Treat yourself to this blueberry scone recipe! There is nothing like freshly baked scones paired with a cup of hot coffee in the morning.
This easy recipe is great for bake sales, bringing to gatherings, or enjoying all for yourself.
Not only are these blueberry scones easy to make but they are fluffy and moist!
This recipe will give you step-by-step instructions along with pictures to show you just how to perfect these amazingly delicious scones from scratch!
how to make blueberry scones with lime
I’ll be honest, the 1st time I made scones I wasn’t sure what I was in for. I realized quickly that one of my favorite breakfast treats was actually really simple to make!
This recipe calls for simple ingredients that almost everyone has on hand already. Combine a few ingredients and you’ve got moist blueberry scones that everyone will love!
These are better than Starbucks and Panera blueberry scones.
The key to these blueberry scones coming out moist is using sour cream in the recipe! Baking with sour cream instead of milk or cream adds a different kind of moisture which allows these to come out moist yet flaky.
If you would prefer to use lemon zest you can substitute the lime zest with the same amount that this recipe calls for. Check out my post on lime zest substitute for other options as well.
Let’s dive into the instructions on how to bake blueberry lime scones so that you can try a bite and see what I am talking about!
Gather your ingredients
I like to be prepared and gather all of my ingredients before I start baking. This way everything is set out in front of me and I don’t have to go looking when I am in the middle of it.
The ingredients you’ll need are:
- All-purpose flour
- baking powder
- baking soda
- ground cinnamon
- sour cream
- an egg
- vanilla extract
- frozen (or fresh) blueberries
In this recipe, I prefer to use frozen blueberries because it is easier to incorporate them into the dough without breaking them. If you do not want to thaw them out beforehand, add them right in frozen.
I find that when I used fresh blueberries they end up squishing into the dough and then you don’t end up with any whole blueberries in your scones.
As I mentioned before, using sour cream in this recipe creates a moist scone that is flakey yet not falling apart.
Using fresh ingredients is always the key to success when baking. Read this post if you need to know how to tell if sour cream is bad.
While you are getting your ingredients together you’ll also want to get out all of your measuring cups, measuring spoons, whisk, pastry cutter, rubber spatula, and mixing bowl.
Before you start mixing the ingredients go ahead and preheat your oven to 375°F.
Mix dry ingredients
In a mixing bowl, you are going to measure out each dry ingredient and whisk them together so that they are well combined.
Next, you are going to cut up a stick of butter into small cubes and add them to the dry mixture. Using a pastry cutter, mix the butter into the dry mix until it becomes clumpy.
Now the fun part is time to get your hands a little dirty. Gently mix the butter into the mixture using your fingers until it looks like damp sand. Set aside while you mix the wet ingredients.
In a small bowl, whisk together the sour cream, egg, lime zest, and vanilla extract. Pour the wet mixture into the dry mixture and mix together using a rubber spatula until you have formed a dough.
If you need tips on how to zest a lime, I have got you covered in my post! Even if you don’t have a zester on hand you can still zest a lime!
Lastly, it’s time to add in the frozen blueberries. Fold them in gently. Once the blueberries are pretty well mixed in grab the dough in your hands and make it into a ball.
Cut the dough
Dust a cutting board with flour and then pat the blueberry scone dough out into a rectangle that is about an inch thick using your hands.
I prefer my scones smaller in hopes that they won’t be eaten as fast. If you are wanting traditional-sized scones pat them into a circle about an inch thick and then cut the circle into 8 wedges.
Cut the rectangle in half lengthwise and then across widthwise into six squares. Now cut each square in half diagonally, making triangles.
Place them onto a greased baking sheet with space in between each one. Sprinkle each scone with a pinch of sugar and then stick them into the oven.
Place your scones into a preheated oven at 375°F. Allow them to bake for 15-17 minutes or until they start to look lightly golden brown on top.
They will rise almost doubling size when they are done baking. Remove from the oven when they are done and let them cool for about 10 minutes.
Time to make and add the glaze to your blueberry scones! Mix together 3/4 of a cup of powdered sugar with a tablespoon of milk until you get a creamy consistency.
Mix in your leftover lime zest and then pour it into a small plastic sandwich bag. Cut off one of the corners at the very tip and then squeeze all of the glaze into that corner.
Drizzle the glaze over each scone in a zig-zag motion. Serve and enjoy while they are still warm!
Blueberry Scone Recipe (With Lime)
- 2 cups All-purpose flour
- 1/3 cup sugar
- 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 8 tbsp butter (cold)
- 1 tsp lime zest
- 1/2 cup sour cream
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup frozen blueberries
- 3/4 cup powdered sugar
- 1 tbsp cold milk
- 1/4 tsp lime zest
- Preheat oven to 375°F
- In a mixing bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt.
- Cube a stick of cold butter and then mix it into the dry ingredients with a pastry cutter. Finish mixing in the butter using your hands until it becomes like damp sand consistency.
- In a small bowl mix together your sour cream, lime zest, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix with a rubber spatula until incorporated into a dough. Fold in the blueberries gently.
- Dust a cutting board with flour and then pat your dough out into a rectangle. Cut it lengthwise and then again widthwise making 6 squares. Finally, cut each square diagonally making 12 triangles.
- Place onto a greased baking sheet and bake for 15-17 minutes. Once they are lightly golden brown remove them and let cool for 10 minutes.
- In a small bowl, whisk together your powdered sugar, milk, and lime zest until it becomes creamy. Add it to a sandwich baggie, cut the corner of the bag, and drizzle over the scones.
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