Sour Cream Lemon Scones. Beautifully light and tender little lemon scones that go together particularly well with wild blueberry jam. Perfect for weekend brunch or morning coffee.
Sour Cream Lemon Scones
These fragrant little lemon morsels remind me of a formal afternoon English tea. I think they would fit right in beside the cucumber sandwiches and Victoria sponge cake.
We enjoyed these this morning at brunch with some simple, freshly made Newfoundland wild blueberry jam and they were scrumptious.
Sour Cream Lemon Scones
Some thick cream or clotted cream would also be wonderful on them. If you’d like to make your own homemade version of Clotted Cream Click Here.
You could easily add any citrus flavour you like to this recipe by using orange, tangerine, clementine or even lime in the basic recipe. The lime might be particularly food with our new recipe for Low Sugar Blueberry Lime Jam.
Sour Cream Lemon Scones
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Sour Cream Lemon Scones
For even more delicious ideas for scones, we have put them together into one amazing collection of our 25 Best Scone Recipes.
Sour Cream Lemon Scones
Beautifully light and tender little lemon scones that go together particularly well with wild blueberry jam.
Ingredients
- 2 cups all purpose flour
- 1/4 cup sugar
- 4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup + 1 tbsp very cold butter
- 1/2 cup sour cream
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 tbsp water
- 1 egg
- few tbsp turbinado sugar, optional
- Zest of one lemon, finely minced
- pinch salt
Instructions
- Preheat oven to 400 degrees F.
- In a food processor, blend together the flour, sugar, baking powder, baking soda and lemon zest.
- Pulse in the butter.
- Do not over incorporate the butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour.
- Transfer this mixture from the food processor into a large mixing bowl and make a well in the center.
- Mix together the sour cream, milk and vanilla. Pour into the well.
- Working very quickly with a wooden spoon, fold the dry mixture through the milk and sour cream mixture, only until the flour disappears, then stop immediately.
- Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don’t even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 3/4 inch.
- Using a small biscuit cutter cut the biscuits out an place them, 1 1/2 inches apart on a parchment paper lined baking sheet. I recommend an aluminum baking sheet because it tolerates the higher oven temperature without burning the bottom of the biscuits.
- Whisk together the water and egg and brush lightly over the top of the biscuits. You will only need a little of the egg wash mixture.
- Sprinkle with some turbinado sugar if desired.
- Bake for 13-15 minutes or until the tops are golden brown. Cool on a wire rack.
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Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 83Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 15mgSodium 133mgCarbohydrates 14gFiber 0gSugar 4gProtein 2g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Cici
Sunday 5th of March 2023
Could these be made as “ drop” biscuits like your blackberry method? I love the sound of both those recipes thanks for sharing your wonderful recipes!
Allison
Sunday 30th of October 2022
Late to the Lemon scone party…but worth the wait! These are delicious. I did not have enough sour cream so made up the difference with plain Greek yogurt. That’s only 0% fat so instead of milk used cream and added the juice of the lemon. Also I was too lazy to get out my Cuisinart so just grated the cold butter into the flour mixture. Nice and high and fluffy but with a good’tooth’ I know what the previous commenter mean about the weird raw baking powder taste and mouth feel…I didn’t perceive it in this recipe but it can be a sign that something hasn’t baked enough. Using an instant read thermometer takes the guess work out. I reckon 195F to 200F is cooked through. If the taste is still there then cutting back the amount is the way to go. Most scone/biscuit recipes do use 1tblsp to 4 tsp BP so cooking the product thoroughly is key. Thank you for such a good recipe!
vivian
Sunday 4th of April 2021
These were good, and like most biscuit type goods, not difficult to make. I make 12 tea biscuit sized scones for Easter brunch. I assumed the salt went in with the dry ingredients at the beginning. It is not mentioned in the directions. I may try to make a more savoury version without the sugar on top, cutting back on the sugar inside, and adding dill and crumbled feta. Thanks for a good recipe!
Toni Jerrett
Saturday 9th of May 2020
Do you use salted or unsalted butter for these? A Pinch Salt is listed at the end of the ingredients list but not mentioned in the directions. When is the salt meant to go in? Thanks!
Karen
Monday 24th of February 2020
Sometimes I have to reroll the dough ..does this make the biscuits tough? How do you manage to get as many biscuits as possible with llttle scraps which need to be rerolled?