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Blueberry Lemon Scones

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“These make a wonderful morning treat, great served with honey or blueberry preserves. Makes the kitchen smell delicious!”
8 scones

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Lightly oil a large baking sheet and set aside.
  3. Sift flour, sugar, baking powder, baking soda, salt and nutmeg together into a large bowl; add lemon zest.
  4. Add butter and cut into the dry ingredients with a pastry blender until mixture resembles coarse crumbs; gently mix in blueberries.
  5. In a small bowl, whisk together sour cream, milk, egg yolk, and lemon extract.
  6. Make a well in the dry mixture and add liquid all at once.
  7. Stir with wooden spoon just until dough pulls together; let rest for 3 minutes.
  8. Scrape dough onto a floured work surface.
  9. Using floured hands, gently knead dough 4 or 5 times into a ball.
  10. Pat the dough out into an 8-inch circle.
  11. Slice dough into 8 wedges, as you would a pie.
  12. Brush each with milk and sprinkle with sugar.
  13. Reassemble the wedges on prepared baking sheet, leaving about 1/2 inch between pieces.
  14. Bake until golden brown and crusty, about 15 minutes.
  15. Transfer scones to wire rack.
  16. These are best served warm, or at least within an hour of baking.

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