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Blueberry Lemon Scones

A good basic scone recipe is nice to have in your repertoire; blueberry-lemon is a classic combo, but lemon also pairs well with other berries. If you like, stir 2 tsp lemon juice into 1/2 cup icing sugar and drizzle overtop with a fork while they’re still warm. This is a great way to use up any leftover cream, or even sour cream or yogurt, thinned with water.

By Julie Van Rosendaal

Blueberry Lemon Scones

Total Time:






Skill Level:



  • 3 cups all-purpose flour
  • 2 Tbsp sugar
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, grated or cut into bits
  • 1 cup milk or cream
  • grated zest and juice of 1 lemon
  • 1 large egg
  • 1 cup fresh or frozen (don’t thaw them) blueberries
  • extra cream, for brushing (optional)
  • coarse sugar, for sprinkling (optional)

How to Make It

Preheat the oven to 425˚F.

In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt.

Add the butter and blend with a fork or your fingers until it’s well incorporated and crumbly.

In a small bowl or measuring cup, stir together the milk and lemon zest and juice; let sit for about 5 minutes.

Stir in the egg and add to the dry ingredients along with the blueberries; stir just until the dough comes together.

Pat into a circle an inch thick on a parchment-lined baking sheet and cut into 8 wedges with a knife.

If you like, brush the tops with cream and sprinkle with coarse sugar.

Bake for 15-20 minutes, or until deep golden. Serve warm. Makes 8 scones.

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