Servings: 8

Weight Watcher Smart Points: 15

Preparation Time: 13 Minutes

Cooking Time: 17 Minutes

Ready In: 30 Minutes


  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 8 tablespoons unsalted butter, frozen
  • 1 cup confectioners' sugar; sifted
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 tablespoons freshly squeezed lemon juice
  • zest of two medium lemons
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1/3 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 cup fresh/frozen blueberries


  1. 1
  2. Adjust oven rack to lower-middle position and preheat oven to 400 degrees
  3. Line a baking sheet with parchment paper
  4. 2
  5. In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant
  6. Add in the flour, baking powder, baking soda and salt and mix until combined.3
  7. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal.4
  8. In a small bowl, whisk the sour cream and egg until smooth
  9. 5
  10. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form
  11. Add in blueberries
  12. Use your hands to press the dough against the bowl into a ball
  13. The dough will be sticky first, but as you press, the dough will come together.6
  14. Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick
  15. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart
  16. Bake until golden, about 15 to 17 minutes
  17. Cool for 10 minutes and prepare the glaze
  18. 7
  19. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and lemon juice
  20. Whisk until smooth
  21. Dip the top of the scones into the glaze and allow the glaze to harden
  22. At this point, you can leave them as is or go for the double dip
  23. I glazed my scones twice.

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