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  • Writer's pictureLulu Perez

Lemon Blueberry Scones

Scones are my new favorite thing right now!

I am a firm believer of something sweet for breakfast, almost always!

After my savory breakfast, I'm craving a sweet bite.

Scones are super easy to make, so no intimidation here. Made with the simplest ingredients, anyone can bake these babies.

You have to try it for yourself!

Enjoy :)

Lemon Blueberry Scones

Yield: 8-10 scones



  • 2 ¼ cups all purpose flour

  • 2 tsp baking powder

  • ½ tsp kosher salt

  • 6 tbsp unsalted butter, cold, grated

  • ¼ cup granulated sugar

  • 1 lemon, zested

  • 1 ⅓ cups and 1 tbsp heavy cream plus more to brush

  • ½ cup blueberries

Lemon glaze

  • ¾ cup confectioners/powdered sugar

  • 2 tbsp lemon juice (half lemon)


  1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.

  2. In a medium size mixing bowl, whisk together the flour, sugar, baking powder, lemon zest and salt. Mix and toss the grated butter into the flour mixture, so it's evenly distributed. Make a well in the center of the flour mixture.

  3. Pour in the heavy cream and fold everything together, trying not to overwork. Press the dough on a lightly floured surface, about 9 inch round and cut into 8 round pieces using a biscuit cutter. Place the scones on the baking sheet and brush with heavy cream. Bake for about 18 minutes until slightly brown on top.

  4. Glaze- whisk together the powdered sugar and lemon juice. Drizzle the glaze over the top of the warm scones and serve and let it set before serving.

Note: Size can vary, depending on how you want to stretch the dough when you press it for thickness. You can make a rectangle or keep it round and cut in squares, rounds or triangles.

Keep in mind, if you cut into smaller pieces, then you would bake in less time.

10 scones- bake for about 15 minutes

8 scones- 16-18 minutes


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