Lemon Blueberry Scones
A simple, single-serving recipe for basic fruit scones.
Equipment
- Mixing Bowl
- Pastry Cutter Or a big knife
- Pastry Brush
- Baking Sheet
- Silicone Baking Mat
Ingredients
- 1 Cup Flour
- ⅓ Cup Blueberries
- 7 Tbsp Milk
- 4 Tsp Sour Cream
- 3 Tbsp Butter Frozen and Grated
- 1 Tbsp Sugar
- 1 Tbsp Lemon Zest
- 1 Tsp Baking Powder
- 1 Tsp Vanilla Extract
- ¼ Tsp Baking Soda
Instructions
- Preheat your oven to 400 ℉. If using frozen berries, thaw them. Make sure you have some frozen butter to grate.
- Mix your flour, baking powder, baking soda, and sugar in a mixing bowl.
- Mix in the grated butter, pinching together to better mix.
- In another bowl, mix together the milk, sour cream, vanilla, and lemon zest.
- Add the wet ingredients to the dry and mix until it comes together, careful not to over-knead it.
- Knead in the blueberries.
- Shape the dough into a disc. Using your pastry cutter, cut the disc into however many pieces you want, radially, like a pie.
- Bake for 15-20 minutes, until the top starts to brown.
- Remove and place on a cooling rack to cool for 10 minutes before serving.