a real crowd pleaser || lemon blueberry scones

Dec 15, 2016

Okay, so lets just get the obvious out of the way here. I am not a food photographer, I am a food eater. So truly this one picture that I took is not the best representation of these insanely amazing tasting scones, but I have to share. These are my claim to fame. Truly. I bust them out every time my father in law visits because it never fails that he will text me "please tell me you are making the scones". Chris would like me to tell you that he would fight someone if there was only one left on the plate. And he's a lover, not a fighter. 
Lemon Blueberry Scones
Now, I am a little picky when it comes to scones. I like them to have that nice golden crispy outside, with that melt in your mouth inside. Hard to achieve, sorry Starbucks. I also like to put a lemon-y glaze on these right when they come out of the oven so it melts right in. My mouth is watering! 

These are clearly far from whole30. But they are a holiday tradition in this house, and I don't want to be pushy here, but you should make them. 

  • 2 cups flour
  • 1 tablespoon baking powder
  • 5 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter, cold and cut into small chunks
  • 1 teaspoon vanilla
  • 1 cup heavy cream
  • 1 cup fresh blueberries
  • zest of a lemon
For the glaze:
  • 1/2 cup sugar
  • 1 lemon juiced


Preheat oven to 400

In a large bowl or your stand mixer whisk together flour, baking powder, sugar, salt, and lemon zest. Cut in butter until it starts to look like coarse bread crumbs. Then set aside. 

In a small bowl mix together the cream, and vanilla. Slowly pour it into the flour mixture, and mix together until everything is moistened. Then gently fold in the blueberries. Do not over mix because you do not want the blueberries to burst or bleed into the mixture. 

Flour your work surface, then flour your hands and work the dough into a ball. The dough will be sticky and moist so do your best to get it safely to your floured surface. Then gently press the dough into a neat disk shape, and cut 8 equal wedges. Place the scones a few inches apart on a lightly greased baking sheet. Bake for 20-25 minutes, until golden brown. 

To make the glaze just mix the sugar and lemon juice together in a small bowl. If you want to make thicker glaze that will stick on the scones, substitute the sugar for 1 cup powdered sugar and wait until the scones have cooled to drizzle that on. I have done it both ways and in my house we prefer for the glaze to melt into the scones. But clearly both ways are delicious!! 


  1. Uhm. Yum! Gotta feel good when something is such a hit I would imagine!

  2. Oh my goodness, these look amazing!

  3. I'm making these this weekend! How freaking delish!

  4. Whoops, wasn't ready for that to send. You had me at lemon glaze and moist buttery inside, not like those hockey pucks At Starbucks



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