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Sour Cream Lemon Scones

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 on serving plate

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 close up photo spread with wild blueberry jam

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 close up photo

Sour Cream Lemon Scones

Like this Lemon Scones recipe?

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Sour Cream Lemon Scones set out for afternoon tea with blueberry jam and butter.

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.

25 Best Scone Recipes image with title text for Pinterest

Sour Cream Lemon Scones on serving plate
Yield: 20 small scones

Sour Cream Lemon Scones

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

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

  1. Preheat oven to 400 degrees F.
  2. In a food processor, blend together the flour, sugar, baking powder, baking soda and lemon zest.
  3. Pulse in the butter.
  4. 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.
  5. Transfer this mixture from the food processor into a large mixing bowl and make a well in the center.
  6. Mix together the sour cream, milk and vanilla. Pour into the well.
  7. 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. 
  8. 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. 
  9. 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.
  10. 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.
  11. Sprinkle with some turbinado sugar if desired.
  12. Bake for 13-15 minutes or until the tops are golden brown. Cool on a wire rack.

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Nutrition Information

Yield

20

Serving Size

1

Amount 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.

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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.
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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?

Susan Cooke

Thursday 26th of December 2019

My cutter is a mason jar lid.

Susan

Wednesday 25th of September 2019

Absolutely delicious!!

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