baking · breakfast · cooking · Dessert

Lemon Blueberry Scones

A little decadent treat. Moist and tart! Splurge on using fresh lemon, it really shines here.

Lemon Blueberry Scones


  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 tsp baking powder
  • ¼ tsp kosher salt
  • 6 Tbsp unsalted butter, chilled and diced
  • ½ cup low-fat milk
  • ¼ cup fresh lemon juice
  • 1 Tbsp fresh lemon zest
  • 1 cup frozen wild blueberries (use the smallest ones)


Preheat the oven to 400° and line a baking sheet with parchment paper.

In a large mixing bowl combine the flour, sugar, baking powder and salt. Add the diced butter and work in with your fingers until the butter is crumb size. Stir in the lemon juice, milk and zest.

Lightly flour a work surface, knock the dough out and knead the dough for a minute. Flatten the dough with your palms, sprinkle the berries on and quickly knead the berries in (you will need a bit more flour most likely), using a dough scraper as needed.

Divide the dough in half and flatten each half into a disc about an inch thick. Cut each disc into 4 quarters and transfer to the baking sheet. Bake for 20 to 22 minutes or until golden brown on top.

Lemon Glaze


  • ½ cup powdered sugar
  • 1 Tbsp fresh lemon juice
  • 1 tsp fresh lemon zest


Stir till smooth, drizzle over the warm scones. allow to set up before serving.

Makes 8 scones.


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