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Blueberry Lemon Scones

Course: Dessert
Author: Bri @ monday sunday kitchen


  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 tbsp sugar (Tyler used 2 tbsp)
  • 5 tbsp unsalted butter cold, cut in chunks
  • 1 cup milk plus more for brushing the scones (Tyler used heavy cream)
  • 1 cup fresh blueberries

I added:

  • 1 tbsp lemon rind
  • 1 tbsp lemon juice


  • 2 tbsp lemon juice
  • 1 tbsp sugar


  • Sift together the dry ingredients; the flour, baking powder, salt, and sugar.
  • Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
  • Make a well in the center and pour in the milk (or heavy cream), lemon zest and lemon juice.
  • Fold everything together just to incorporate; do not overwork the dough.
  • Fold the blueberries into the batter.
  • Take care not to mashor bruise the blueberries because their strong color will bleed into the dough.
  • Press the dough out on a lightly floured surface into a large circle about 1 1/4 inches thick.
  • Using a large cookie cutter (preferably heart-shaped:) cut out 6 large scones.
  • Place the scones on an ungreased cookie sheet and brush the tops with a little milk or heavy cream.
  • Bake at 400 for 15 to 20 minutes until beautiful and brown.
  • Apply the glaze as soon as they come out of the oven. Enjoy!