Sumac Lemon Blueberry Scones

Name: Sumac Lemon Blueberry Scones
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 2½ cups (310 g) all-purpose flour; ¼ cup (50 g) granulated sugar; 2 teaspoons (10 g) baking powder; ½ teaspoon (3 g) kosher salt; 1 teaspoon (2 g) ground sumac; 2 teaspoons (4 g) fresh lemon zest, finely grated from 1 large lemon; 6 tablespoons (85 g) cold unsalted butter, cut into ½-inch (1 cm) cubes, very cold; 1 cup (150 g) fresh blueberries, patted dry with paper towels; ¾ cup (180 ml) buttermilk, cold; 1 whole (50 g) large egg, beaten with 1 tablespoon water for egg wash; ground sumac, for sprinkling, to taste (optional)

From the MyKitchenBank Kitchen

Tender, crumbly scones studded with fresh blueberries and brightened by tart sumac and fresh lemon zest. These Middle Eastern-inspired quick breads are best served warm with clotted cream and jam, or enjoyed plain for breakfast. The sumac adds a subtle fruity tang that complements both the citrus and berries beautifully.

Prep: 15 min
Cook: 18 min
Wait: 10 min
Total: 43 min
Makes: 8 scones

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Steps

Before you start

Preheat oven to 400°F (200°C)
Chill butter and bowl in freezer for 10 minutes
Pat blueberries dry so they don't bleed into the dough
Line a large baking sheet with parchment paper

1
Mix dry ingredients
- In a large chilled bowl, whisk together 2½ cups (310 g) flour, ¼ cup (50 g) sugar, 2 teaspoons (10 g) baking powder, ½ teaspoon (3 g) salt, 1 teaspoon (2 g) sumac, and 2 teaspoons (4 g) lemon zest.
- Make sure the sumac and zest are evenly distributed throughout.
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Ready when: Dry ingredients are fully combined with no streaks of sumac or zest
Tip: Keep the bowl cold throughout mixing—this ensures the butter stays cold and creates flaky scones.
2
Cut in cold butter
- Add 6 tablespoons (85 g) cold butter cubes to the flour mixture.
- Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining visible throughout.
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Ready when: Mixture looks like coarse sand with visible pea-sized butter pieces
Tip: Work quickly and avoid overworking; if the mixture feels warm, refrigerate it for 5 minutes before continuing. Larger butter pieces create flakier scones.
3
Add blueberries and fold in buttermilk
- Gently fold in 1 cup (150 g) dried blueberries until evenly scattered through the mixture.
- Add ¾ cup (180 ml) cold buttermilk all at once, then fold gently with a spatula or wooden spoon until a shaggy dough just comes together.
- Do not overmix; some flour should still be visible and the dough should be quite wet and sticky.
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Ready when: Dough is shaggy and barely holds together; wet and sticky, not smooth
Tip: Resist the urge to fully mix—lumps of flour and loose dough create tender scones. If blueberries are wet, blot them extra dry to prevent a soggy dough.
4
Shape the dough
- Turn the dough out onto a lightly floured work surface and gently shape it into a thick 6-inch (15 cm) disk about 1¼ inches (3 cm) thick.
- Use a bench scraper or knife to cut the disk into 8 wedges, like cutting a pizza, or use a 2½-inch (6.5 cm) round pastry cutter to cut 8 rounds, rerolling scraps gently as needed.
- Place the scones on a parchment-lined baking sheet, spacing them 2 inches (5 cm) apart.
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Ready when: Dough is shaped into even wedges or rounds and arranged on the baking sheet
Tip: Handle the dough as little as possible and keep it cold. If it becomes warm and sticky, refrigerate for 10 minutes before baking.
5
Brush and finish
- Brush the top of each scone lightly with the egg wash (1 beaten egg mixed with 1 tablespoon water).
- Sprinkle with a small pinch of ground sumac on each scone if desired for color and extra flavor.
- Let the scones rest at room temperature for 5–10 minutes before baking.
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Ready when: Scones are lightly brushed and dusted with sumac
Tip: Don't skip the resting step—it prevents the scones from shrinking and makes them more tender.
6
Bake until goldenOven 400°F / 205°C
- Bake in a preheated 400°F (200°C) oven for 16–18 minutes until the tops are golden brown and a toothpick inserted into the center of one scone comes out clean or with just a few moist crumbs.
- The edges should be set and firm.
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Ready when: Tops are deep golden brown; a toothpick comes out clean or with just a few moist crumbs; scones feel firm on the edges
Tip: Watch closely in the final minutes; oven temperatures vary. If the tops are browning too fast, loosely tent with foil.
7
Cool and serve
- Remove the scones from the oven and let them cool on the baking sheet for 2–3 minutes, then transfer to a wire rack or serve warm on a plate.
- Scones are best eaten warm or at room temperature within a few hours of baking.
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Ready when: Scones have cooled enough to handle without burning your fingers but are still warm
Tip: Scones are best served warm with clotted cream, whipped cream, or jam, though they're wonderful plain as well.

Good to know

Tips

Keep all ingredients and your mixing bowl as cold as possible—this is the key to flaky, tender scones. Chill the bowl and butter before you start.
Pat blueberries completely dry with paper towels before folding them in. Wet berries release juice that can make the dough sticky or stain it pink.
Do not overmix. The dough should look shaggy and rough; this is what creates flaky layers, not a smooth, smooth dough.
Serve scones warm with clotted cream, whipped cream, lemon curd, or jam. They are also delicious plain with a cup of tea.

Make ahead

The dough can be shaped into scones, wrapped in plastic wrap, and refrigerated for up to 8 hours or frozen for up to 2 months. Bake directly from the fridge or freezer, adding 1–2 minutes to the baking time if frozen.

Storage & reheating

Store cooled scones in an airtight container at room temperature for up to 2 days. Reheat gently in a 300°F (150°C) oven for 5–8 minutes until warmed through. Freeze wrapped scones for up to 2 months; thaw at room temperature and reheat before serving.

Substitutions

fresh blueberries → Fresh raspberries or blackberries (use slightly less as they are more delicate and may break apart). Raspberries are more tart and will flavor the scones differently; pick them over before using and pat very dry.
buttermilk → Plain full-fat Greek yogurt thinned with a splash of milk (about ¾ cup / 180 ml total). Yogurt will add tanginess and richness. Thin it to a pourable consistency first.
ground sumac → Fresh lemon juice zest stirred into the dry ingredients (use 1 additional teaspoon zest instead of the sumac). This removes the distinctive Middle Eastern note but keeps the lemon tartness prominent.
fresh lemon zest → Fresh orange or lime zest (2 teaspoons / 4 g). Orange zest will make the scones sweeter and milder; lime zest will make them more tart and bright.