Saturday, March 22, 2014

Lemon Blueberry Scones Recipe

2:18 AM



  • 2 cups unbleached flour

  • 2 tsps baking powder

  • 3 tbs sugar

  • pinch of salt

  • ½ cup {one stick} of cold butter

  • 1 cup fresh blueberries or raspberries

  • zest of one lemon

  • 1 cup heavy cream

  • dash of vanilla

Lemon Glaze

  • ½ cup powdered sugar

  • 5-6 tbs lemon juice


  1. Start by sifting all your dry ingredients together

  2. Then by hand press in the cold butter. You should be working the cold butter into small pea sizes. In the end the texture should be crumby. Please note; You don’t have to do this by hand. It is actually a lot easier break down the butter in a food processor or pastry blender. However, I usually do everything by hand in my kitchen. I bake during nap time and my son is a soft sleeper. So, because I’m afraid of waking him, I go old school. Call me crazy…but a toddler who gets woken up from his nap is a monster. At least my toddler is.

  3. Mix in the blueberries softly. Don’t squish them.

  4. Mix in the lemon zest.

  5. Create a hole in the center of the mixture. Pour in the cream and by hand work your dough until everything is incorporated. Be sure not to over mix, otherwise you’ll have hard scones. No one likes hard scones.

  6. On a floured surface, press out the dough {I wouldn’t use a rolling pin, to ensure the blueberries don’t get squished} Cut out the scones.

  7. On a baking sheet lined with parchment paper, lay out the scones.

  8. Mix together a bit of heavy cream and a dash of vanilla. Brush this mixture on top of the scones. {This keeps the scones nice and moist}

  9. Sprinkle the scones with a little sugar.

  10. Bake at 400 degrees for about 20 minutes. They should be golden brown and the blueberries will be bursting.

  11. Mix the powdered sugar and lemon juice to create a glaze. If it is to runny add more sugar, if it is to thick add more lemon juice.

  12. When the scones are cooled, drizzle the lemon glaze.

  13. Then enjoy! This recipe makes aprox. 10 scones. Keep in zip lock baggies for up to one week.

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