Blueberry Lemon Scones

Today I started gathering blueberries from our bushes. I love this time of year when I can go out every day and find enough berries for scones, pancakes, blueberry cake and blueberries mixed with cantaloupe. They are absolutely delicious and filled with good things to keep your body healthy. Although the scones above are probably not super healthy… but they are super good.

Scones are placed on a thrifted hand thrown pottery plate in blue and white.

Paired the scones with pottery plates in blue and off-white with designs of animals and trees. Love these plates and I don’t use them often enough. Used a Mikassa French Countryside cream and sugar set found last week when thrifting. The mug is a fun one I picked up recently as well. Flowers in the background are from my garden. The hydrangea bushes are loaded and I love bringing them indoors.

As you can see, I don’t always use the most formal dishes for tea and scones. I still like it to look pretty and the blue and white theme is very soothing.

The scone recipe I use calls for frozen butter that is then grated. I don’t like grating butter so I pre-cut the butter and then place it in the freezer for about 20 minutes before adding to the recipe.

This shows some of the ingredients used in the recipe. Missing is the whipping cream and the butter (above). Great recipe and comes out every time. I put the recipe together in the food processor.

Makes it much easier and quicker. I turn the dough out into a bowl before adding the blueberries. Otherwise follow recipe directions.

Below is the link to the recipe.

Lemon Blueberry Scones

yield: 8 SCONES

prep time: 20 MINUTES

total time: 45 MINUTES

My go-to scone recipe filled with blueberries and topped with sweet and tangy lemon glaze.

Print Recipe


  • 2 cups (240g) all-purpose flour (measured correctly), plus more for hands and work surface
  • 6 Tablespoons (75g) granulated sugar1
  • 2 and 1/2 teaspoons baking powder
  • ½ teaspoon salt
  • zest of 1 large lemon
  • 1/2 cup (115g) unsalted butter, frozen
  • 1/2 cup (120ml) heavy cream
  • 1 large Eggland’s Best egg
  • 1 teaspoon vanilla extract
  • 1 cup (190g) blueberries (fresh or frozen)2


  • 1 cup (120g) confectioners’ sugar, sifted
  • 2-3 Tablespoons (30-45ml) fresh lemon juice


  1. Watch me make them start to finish on my Facebook page and answer all frequently asked questions!
  2. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  3. In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest. Grate the frozen butter (I use a box grater; a food processor also works – here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
  4. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet.
  5. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk the confectioners’ sugar and 2 Tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if necessary. Drizzle glaze over scones right before serving.
  6. Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.

Recipe Notes:

  1. Usually I use around 1/2 cup of granulated sugar, but fresh blueberries in the summertime are already so sweet, so I reduce to 6 Tablespoons total. If using frozen OR if your blueberries are on the tart side, increase to 1/2 cup total.
  2. My amount is usually closer to 1 and 1/4 cups. I like a little extra blueberries!

I’ve used some other recipes from this site and have had pretty good luck with them.

I also don’t add the glaze to my scones as we don’t like it too sweet. They are great without any additional cream or jam but certainly add some if you like.

Here’s another great idea for a simple meal. Shown left are basil (from my garden), spinach, some left over cheese for a cheese fondu we had recently, and eggs. You need two stove top pans — one for the eggs and one for the other ingredients. Use your favorite recipe to whip up a really nice, fluffy omelette. Add the cheese last to the omelette on top of the wilted spinach and the basil before folding over.

Yellow bowl was thrifted recently for a couple of dollars. Love those bowls with a pouring spout. Plates in the background are Crate and Barrel. Found them recently at my favorite thrift store. The hydrangea are from the garden and the vase is hand thrown blue and white pottery from the Thrift Store. Such pretty ingredients make me want to cook.



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