Award-Winning Blueberry Lemon Scone Recipe with Video

"Scones are a very old traditional pastry in England and the northern islands of Europe. While many recipes are available, a moist and slightly sweet scone seems to be the favorite. I like to serve them fresh from the oven for a light luncheon instead of muffins or tea breads."

Directly from our Fabulous Fruits Stark Bro's cookbook, this delightful award-winning recipe was sent to us by Stephanie DeLine from Cleveland Heights, Ohio.


  • 1 cup sour cream 
  • 1 tsp. baking soda 
  • 1 cup butter, softened 
  • 1 cup sugar 
  • 1 egg beaten with 1 tsp. vanilla 
  • 4 cups all-purpose bread flour 
  • 2 tsp. baking powder 
  • 1/4 tsp. cream of tartar 
  • 1/2 tsp. salt 1 tsp. lemon extract OR 3 tsp. fresh-squeezed lemon juice 
  • 2 tsp. grated lemon rind 
  • 1 cup fresh blueberries 


  1. Preheat oven to 350 degrees 
  2. Lightly grease a large baking sheet, or use parchment paper or a silicone baking mat. 
  3. In a small bowl, combine the sour cream and baking soda and set aside. 
  4. In a large bowl, mix the butter and sugar. 
  5. Add sour cream, lemon extract, and lemon zest, and gently fold in the blueberries, taking care not to smash them. 
  6. Divide the dough into 4 balls and wrap in plastic wrap. 
  7. Starting with the first ball, unwrap and flatten (on a lightly floured surface) into a 10-inch circle about 1/2-inch to 3/4 thick. 
  8. Cut the circle into 10-12 pie-shaped pieces and place on the prepared baking sheet. 
  9. Bake 12 minutes. 
  10. Repeat with the remaining balls of dough. 
  11. Allow the scones to cool slightly, then glaze (below). 

Glaze Layer 1: 

  • 1 cup powdered sugar and 2 TBS milk 
  • *Mix together. Brush on the cooled scones and let dry. 

Glaze Layer 2: 

  • 1/4 cup melted butter, 1/4 cup fresh lemon juice, 2 cups powdered sugar 
  • *Mix together and brush over the first glazed layer, above. Let dry and serve.