Lemon Blueberry Scones
Prep time
Cook time
Total time
The star of the table, light and tender scones full of sweet blueberries offset by the zing of lemon.
Recipe type: Bread
Serves: 8 servings
  • 2 cups flour
  • ¼ cup sugar
  • 1 tablespoons (3 teaspoons) baking powder
  • ½ teaspoon salt
  • 6 tablespoons butter
  • ½ cup milk
  • ¼ cup lemon juice
  • 2 tablespoons lemon zest
  • ½ teaspoon vanilla
  • 1 cup fresh blueberries
  • ½ cup powdered sugar
  • 1 tablespoon lemon juice
  • Fresh lemon for zesting
  1. Preheat oven to 375. Line baking sheet with parchment or silicon sheet and set aside.
  2. Measure dry ingredients into large mixing bowl. Add butter, cutting into chunks.
  3. Use a pastry cutter or fork to cut butter into dry ingredients until it is the texture of sand or coarse cornmeal.
  4. Add butter and lemon juice and stir with soft rubber spatula until just mixed. Do not overmix. Dough will be somewhat sticky.
  5. Fold in* berries gently.
  6. Sprinkle about 2 tablespoons of additional flour onto clean work surface and knead about three times to bring the dough together. Sprinkle dough with additional flour if necessary for handling.
  7. Roll/pat dough in an 8 inch round*. And cut into 8 equal wedges.
  8. Using a large spatula, transfer wedges to baking sheet. Leave about two inches between each scone as they will spread while baking.
  9. Bake at 375 for 15 minutes or until lightly golden.
  10. Let cool for about 5 minutes before removing from baking sheet.
  11. Mix together powdered sugar and lemon juice for glaze. Remove scones to serving plate and drizzle with glaze. Add a bit of fresh lemon zest to each scone and serve warm.
  12. *See comments above for alternate directions on how to incorporate large berries.
Recipe by A Pinch of Joy at https://www.apinchofjoy.com/2016/07/lemon-blueberry-scones/