Blueberry Lemon Scones

I love breakfast foods. Eggs, pancakes, waffles, hash browns, sausage, bacon…I could go on and on. But I’ll stop since it’s even making me hungry! However, I don’t have enough time in the morning during the week for real breakfast, which would consist of the foods I mentioned above. So I’ve been eating something quick like Instant Oatmeal or Chobani yogurt (have you tried the Blood Orange? I’m in love), but after a while it just gets old. I need to change up what I eat so that I don’t get of the same thing day after day (which happens!) I had some beautiful blueberries in my refrigerator so I decided to make some Blueberry Lemon Scones. Who doesn’t love a scone? They just melt in your mouth and leave you wanting another…and another…until they are all gone!

Tyler Florence has a recipe for Blueberry Scones with Lemon Glaze. I liked the way the recipe looked, but I didn’t want to put a glaze on mine – it just shortens the shelf life if you ask me. So I decided to use this recipe but build on lemon flavor since he depended on the glaze to bring that flavor to life.  And truth be told, I love how they came out.

They were super easy to make. I had my butter in the freezer, and then I grated it on my box grater instead of cubing it. I love how it comes out when done that way – it’s already nice and crumbly and it means less work for me. 🙂  I ended up having to use a little bit more cream, but I expected that since I read some of the reviews. I just love the lemon flavor of the scone – it tastes so natural. Both the freshly squeezed juice and the zest give it so much depth.  I had a slice of Lemon Pound Cake from Starbucks last weekend and the lemon just tasted so artificial, and I definitely didn’t want that to happen with my scones.

{This is the original recipe}


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • ¼ cup freshly squeezed lemon juice
  • Zest of two lemons
  • 1 cup fresh blueberries
  • 1 cup heavy cream, plus more for brushing the scones


Preheat the oven to 400 degrees F.

Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. (This is where I grate the butter on my large box grater. If you do this, place the butter in the freezer for a little bit so that it’s well chilled again) The mixture should look like coarse crumbs. Add in the lemon zest and make sure it’s fully incorporated.  Fold the blueberries into the dry ingredients.

Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream and the lemon juice. Fold everything together just to incorporate; do not overwork the dough.

Press the dough out on a lightly floured surface into a rectangle (or circle) about 12 by 3 by 1 1/4 inches. You can also form it into a circle; that’s what I did.

{click on image to make it larger}

At this point I wrapped my dough up in some saran wrap and placed it in the freezer for about 30 minutes. Doing this relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the butter, which will make the scones a bit flakier – which is what we’re going for!

Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet (I always put down parchment paper).

 Brush the tops with a little heavy cream.

Bake for 15 to 20 minutes until beautiful and brown.

Place on a cooling rack.

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  1. Wow! These look amazing. Since I live in England I really should learn how to make a good scone so I am definitely going to give this recipe a go. Thanks so much for stopping by to make my SITS day so much fun!
    Jenny recently posted..Oh Happy DayMy Profile

  2. I had no idea that the glaze shortens the shelf life on these – I love how you grated the butter 🙂 great tip!
    Aly ~ Cooking In Stilettos recently posted..Tried and True: Roast Pork with Honey Apple Cider Vinegar SauceMy Profile


  1. […] cupcakes”.  Sounds good to me!  Check out her Maryland Crab Cakes recipe and her lovely Blueberry Scones recipe!  I think Jen’s an explorer — and she writes up some excellent food and wine festival […]

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