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Blueberry Lemon Scones

Blueberry Lemon Scones

I never liked scones, mainly because they’d always be dry and crumbly, but not these! The outside is crisp, but the inside is soft and buttery, just the way I think they should be.

The light lemon flavor adds a punch to the sweet blueberries that have become jam-like from baking. The glaze on top is a great touch to finish it off. Before baking, I’d suggest chilling them so they hold their shape when baking. Enjoy!




  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp lemon zest
  • 1/2 cup unsalted butter frozen, grated
  • 1/2 cup heavy cream
  • 1 large egg
  • 1 1/2 cup blueberries


  • 1 cup confectioner’s sugar
  • 4 tbsp heavy cream


For the scones

  • Preheat oven to 400 degrees.
  • Combine flour, sugar, baking powder, salt, and lemon zest in a medium bowl. Mix together.
  • Grate frozen butter into small pieces. Using a fork or your hands, combine butter with dry ingredients until it resembles a crumbly mixture.
  • Add in the heavy cream and beaten egg. Mix until a hard dough forms.
  • Fold in the blueberries with a spatula or by hand, being careful not to break them.
  • On a floured surface, mold dough into an 8-inch circle. Cut into 8 triangles. Place on a cookie sheet, leaving each triangle about 1 1/2 inch apart.
  • If the scones are soft and runny, put them in the freezer of refrigerator for 10-15 minutes to harden up.
  • Brush with heavy cream and dust with sugar.
  • Cook for 25 to 30 minutes or until golden brown and slightly crispy. Let cool on the pan.

For the glaze

  • Combine confectioner’s sugar, heavy cream, and vanilla in a bowl to make a runny glaze.
  • Drizzle glaze on the finished scones. Enjoy!


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