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Lemon Blueberry Scones


  • 2 cups all purpose flour

  • 1/4 cup granulated sugar

  • 2 tsp baking powder

  • 1/2 tsp table salt

  • 6 tbsp unsalted butter very cold, cut into small cubes

  • 1 cup blueberries

  • 1 tbsp lemon zest

  • 3/4 cup heavy cream very cold

  • 1 egg large

  • 2 tsp vanilla extract

  • 1 tbsp heavy cream very cold

  • 2 tbsp sanding sugar optional


  • Preheat oven to 400°F.

  • Line a baking sheet with parchment paper and set aside.

  • In a large bowl, whisk together flour sugar, baking powder and salt.

  • Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.

  • Add blueberries and lemon zest and stir to combine, just until blueberries are coated with flour mixture.

  • In a separate bowl, whisk together the cream, egg, and vanilla extract.

  • Pour cream mixture into flour mixture and stir with a fork until just combined.

  • Turn dough out onto a lightly floured surface and pat into a disc about 6 inches across. 

  • Use a large knife or bench scraper to cut into 6 wedges. Transfer to prepared baking sheet. 

  • Brush the tops of the scones with heavy cream. Sprinkle with sanding sugar if desired.

  • Bake for 16 to 19 minutes or until golden brown and cooked through, rotating baking sheet halfway through.

  • Serve warm or room temperature. Store leftovers in an airtight container. Best enjoyed the day they are baked.

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