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.
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.
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.
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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
- ¼ cup sugar
- 4 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ cup + 1 tablespoon very cold butter
- ½ cup sour cream
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon water
- 1 egg
- few tablespoon 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 ¾ inch.
- Using a small biscuit cutter cut the biscuits out an place them, 1 ½ 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.
Are you sure the biking powder is not too much?
I found it bit bitter
You can cut back on it a little if you like but make sure your lemon zest doesn't have the white pith in it. That can be very bitter too.
Awesome recipe! Wondering why some of mine rose up,high while the others were a bit flatter...same batter...same biscuit cutter.
That is weird. No idea...but I'd check that my baking powder wasn't clumping.
Thank you for this recipe can't wait to trie these
Where is your butter dish from? I love it!
It's been around a long time. Don't remember.
Do these freeze well? Do u think better to freeze batter and bake fresh or bake then freeze finished product?
I always make them fresh. So quick to make the dough.
Has anyone frozen these? If so do you know if best to make the dough then bake day of brunch, or bake then freeze and simply warm on morning of brunch?
They are so quick to make, I've never bothered with freezing by any method.
Thanks
Just took these from the oven. Delicate and moist. I did not have milk, but used half and half. Could not resist glazing them with the fresh lemon juice whisked with some confectioners sugar. I will make these again.
Do you use egg, milk and sour cream cold out of the fridge or at room temperature in this recipe ?
Also, in the instructions you mention buttermilk but its not listed in the ingredient list. I'm assuming its a typo and you are referring to the milk/ sour cream/ vanilla mixture?
These look really good and easy. Looking forward to trying them! thanks!
The recipe has been updated to fix that typo. Thanks. I do use the ingredients straight from the fridge. Cold ingredients generally make for an easier to handle dough.
Hi Barry, Thanks for the excellent recipes. Where in St. John's would one buy turbinado sugar?
I get it at Bulk Barn.
How big should the biscuits be when you cut them? I don’t have any biscuit cutters so I’m curious if I can use something else around the house instead... or what size of cutter I should buy 😉
Any size you like really but these are intentionally small and dainty. I recommend you but a set of biscuit cutters.
BEST scone recipe I've tried yet - and I've tried several! Not only are they very easy and quick to make, but the flavor and consistency is perfect - light, fluffy and moist in the middle, beautiful golden colored tops and bottoms, NOT dense and NOT crumbly! And the taste...the taste is amazing! I ate mine with raspberry jam (my favorite), my husband and son had theirs warm with butter. I love lemon so I'll put in a little extra lemon next time. I baked mine exactly as stated and on the middle oven rack. I got 15 scones with my cutter and they came out perfect after 15 minutes of baking. This will be my go to recipe from now on. THANK YOU, again!
Can you tell me what size biscuit cutter to use, in inches? I have a tin that has 11 cutters in it, so any help would be appreciated! Thanks very much 🙂
Any size but these are a 2 1/2 inch cutter I think.
Absolutely delicious!!