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Lemon Blueberry Scones Recipe

Drool literally started to form in my mouth when I opened up Jacqui’s guest post in my inbox–Lemon Blueberry Scones!  Are you kidding me?! Just look at how yummy and simple these bad boys are.  And get a load of how stunning and fun and adorable Jacqui is–you’ll want to check out her site often!
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Hey! I’m Jacqui of Baby Boy Bakery and I am super excited to be sharing a yummy recipe with you all today! Thank you Ashley for letting me take over for the day!

In my neck of the woods I’m considered the “health nut” who bakes a ton of desserts. Who usually eats the majority of them…sometimes more than once a day. Who’s counting!? I do have a passion for eating organic and keeping leafy greens a staple in my family’s diet. But lets face it…I make desserts for a living and girl likes to indulge every so often! {Key word being often} So, I bake with only organic and natural ingredients and call it even. I’ve come to realize I just like to eat. Period.

{My son and me in the kitchen}

Today I’ve got something super simple and deslish! I usually like to make these on a Monday and store them for good eats during the week. Or they can be whipped up for weekend guests. Either way, they are awesome and perfect during spring/summer. Just follow along…

 

What you need
Scones
`2 cups unbleached flour
`2 tsps baking powder
`3 tbs sugar
`pinch of salt
`1/2 cup {one stick} of cold butter
`1 cup fresh blueberries or raspberries
`zest of one lemon
`1 cup heavy cream
`dash of vanilla
Lemon Glaze
`1/2 cup powdered sugar
`5-6 tbs lemon juice

Directions

`Start by sifting all your dry ingredients together

`Then by hand press in the cold butter. You should be working the cold butter into small pea sizes. In the end the texture should be crumby.

**Please note; You don’t have to do this by hand. It is actually a lot easier break down the butter in a food processor or pastry blender. However, I usually do everything by hand in my kitchen. I bake during nap time and my son is a soft sleeper. So, because I’m afraid of waking him, I go old school. Call me crazy…but a toddler who gets woken up from his nap is a monster. At least my toddler is.**

`Mix in the blueberries softly. Don’t squish them.

`Mix in the lemon zest.

`Create a hole in the center of the mixture. Pour in the cream and by hand work your dough until everything is incorporated. Be sure not to over mix, otherwise you’ll have hard scones. No one likes hard scones.

`On a floured surface, press out the dough {I wouldn’t use a rolling pin, to ensure the blueberries don’t get squished} Cut out the scones.

`On a baking sheet lined with parchment paper, lay out the scones.

`Mix together a bit of heavy cream and a dash of vanilla. Brush this mixture on top of the scones. {This keeps the scones nice and moist}

`Sprinkle the scones with a little sugar.

`Bake at 400 degrees for about 20 minutes. They should be golden brown and the blueberries will be bursting.

Glaze

I’m a sucker for anything covered in frosting, icing and/or glaze. Cover it in sugary glaze and I’ll eat it. These scones are very good solo. But if you are looking for that extra dose of yummy or want to wow guests…GLAZE IT BABY!

`Mix the powdered sugar and lemon juice to create a glaze. If it is to runny add more sugar, if it is to thick add more lemon juice.

`When the scones are cooled, drizzle the lemon glaze.

`Then enjoy! This recipe makes aprox. 10 scones. Keep in zip lock baggies for up to one week.

5.0 from 5 reviews
Lemon Blueberry Scones Recipe
 
Author:
Ingredients
Scones
  • 2 cups unbleached flour
  • 2 tsps baking powder
  • 3 tbs sugar
  • pinch of salt
  • ½ cup {one stick} of cold butter
  • 1 cup fresh blueberries or raspberries
  • zest of one lemon
  • 1 cup heavy cream
  • dash of vanilla
Lemon Glaze
  • ½ cup powdered sugar
  • 5-6 tbs lemon juice
Instructions
  1. Start by sifting all your dry ingredients together
  2. Then by hand press in the cold butter. You should be working the cold butter into small pea sizes. In the end the texture should be crumby. Please note; You don’t have to do this by hand. It is actually a lot easier break down the butter in a food processor or pastry blender. However, I usually do everything by hand in my kitchen. I bake during nap time and my son is a soft sleeper. So, because I’m afraid of waking him, I go old school. Call me crazy…but a toddler who gets woken up from his nap is a monster. At least my toddler is.
  3. Mix in the blueberries softly. Don’t squish them.
  4. Mix in the lemon zest.
  5. Create a hole in the center of the mixture. Pour in the cream and by hand work your dough until everything is incorporated. Be sure not to over mix, otherwise you’ll have hard scones. No one likes hard scones.
  6. On a floured surface, press out the dough {I wouldn’t use a rolling pin, to ensure the blueberries don’t get squished} Cut out the scones.
  7. On a baking sheet lined with parchment paper, lay out the scones.
  8. Mix together a bit of heavy cream and a dash of vanilla. Brush this mixture on top of the scones. {This keeps the scones nice and moist}
  9. Sprinkle the scones with a little sugar.
  10. Bake at 400 degrees for about 20 minutes. They should be golden brown and the blueberries will be bursting.
  11. Mix the powdered sugar and lemon juice to create a glaze. If it is to runny add more sugar, if it is to thick add more lemon juice.
  12. When the scones are cooled, drizzle the lemon glaze.
  13. Then enjoy! This recipe makes aprox. 10 scones. Keep in zip lock baggies for up to one week.

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40 Comments

  • Reply
    Lindsay M
    May 16, 2012 at 10:10 pm

    Can’t wait to try this out!! It’s now on my weekend to-bake list 🙂

  • Reply
    Alissa Circle
    May 16, 2012 at 10:19 pm

    OMG! These look amazing!! Love Jacqui and all her amazing goodies. Now I’m totally craving these.

  • Reply
    Kassi @ Truly Lovely
    May 16, 2012 at 10:20 pm

    OH man those look so tasty!!! Lemon and blueberry, such a yummy combo!

  • Reply
    Jacqui of Baby Boy Bakery
    May 16, 2012 at 11:15 pm

    I agree!!

  • Reply
    School Sparks Renee
    May 17, 2012 at 2:19 am

    Boy – those really look delicious! Renee

  • Reply
    Michelle {the Momma Bird}
    May 17, 2012 at 7:16 am

    ooooh these look SO yummy! i’m thinking some clotted cream and jam would be delish with it 🙂

    • Reply
      Melanie
      May 17, 2012 at 2:41 pm

      Michelle, I am a HUGE fan of clotted cream and jam with scones! You’re lucky you have access to the good stuff 🙂

    • Reply
      Jacqui of Baby Boy Bakery
      May 17, 2012 at 5:40 pm

      That sounds amazing! Great idea!

  • Reply
    Melanie
    May 17, 2012 at 2:40 pm

    Oh I LOVE scones! Great tutorial and pictures! Can’t wait to try them! And I agree with Michelle clotted cream and Jam would be amazing with them!

    • Reply
      Jacqui of Baby Boy Bakery
      May 17, 2012 at 5:42 pm

      Thank you Melanie! I hope to share more soon! Anything in particular you would like to see? I agree too…anything with cream and extra sweetness is amazing!

  • Reply
    Jenna Allen
    May 18, 2012 at 3:44 am

    Those look AMAZING! Thank you Jacqui for sharing! I must make them!

  • Reply
    Meghan
    May 20, 2012 at 3:39 pm

    Hi Jacqui, I made these this morning and they were a hit! Even with my 22 month old daughter!! and I also just had to add, I have a little 7 month old little guy and he has red hair just like your little one! Don’t you just love it!! Thanks for such a great recipe!!

  • Reply
    liz
    May 20, 2012 at 4:11 pm

    Made these this morning… they are sooooo good!!! One question… what did you cut yours out with… i didnt have a cutter and went free hand… they didnt look at pretty as yours, but still YUMMMY!!

  • Reply
    Angela
    June 4, 2012 at 10:33 pm

    Jacqui, these sound so moist and delicious. Was going to make and freeze, but I think I will make them when my guests are her for a great breakfast treat. Yum, Yum, good.

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    gina
    February 4, 2013 at 6:05 am

    have you tried this recipe using frozen berries? i have some fresh blueberries that I recently froze; i hope that doesn’t affect the outcome. gonna try this next weekend!

  • Reply
    Raspberry
    March 3, 2013 at 6:27 pm

    Just made these and they turned out amazing! Like you said, they’re great on their own but the glaze really adds that extra something special. Mine stuck to the parchment paper though…I think I’ll try just a greased baking sheet next time. Awesome recipe!!

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  • Reply
    Tami
    March 31, 2013 at 4:54 pm

    Hi! I absolutely adore this recipe and have gotten great responses to it! Question for you- how the heck do you get yours to look so darn pretty? I feel that mine are too sticky to handle to get them to look like yours do pre-baked! Thanks!

  • Reply
    Alie
    September 3, 2013 at 6:17 am

    Just wanted you to know this is “THE BEST” scone recipe. They are absolutely amazing and delish.
    Thank you.
    – Alie

  • Reply
    Chelsea
    October 1, 2013 at 2:48 pm

    These look amazing! I’m going to make them this week for my sister’s tea party themed bridal shower. Question– about how big are they? I see that the recipe makes 10, wondering how they would turn out if I made mini ones, half the size? We will have many pastries and treats at the shower so just a bite would be perfect! Thank you!

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    Celine
    March 31, 2014 at 9:14 am

    I was thumbing through looking for a recipe for blueberry scones. A local country store near me sells homemade scones like this and I was looking for something similar. To be honest, I tried this recipe based solely on the picture of the finished product. I’m so happy I did. This was exactly what I was looking for. I’ve never made scones before so this was an adventure. I know they are a lot like biscuits, so I really paid attention not to over mix. When it came to rolling out, I was a little nervous as it seemed the dough would not come together without falling apart. But it did with some gentle molding and then pressing. I definitely did not want to squish the blueberries. My icing (only used 3 tablespoons lemon juice-fresh) did not look like the picture (mine was clear) but was great none the less. This recipe is a keeper.

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    LauraJane
    May 22, 2014 at 11:45 pm

    We love these! I substituted my homemade kefir for the heavy cream and they are still delicious!
    I’m going to try them with raspberries today!

  • Reply
    Amy Kelly
    January 12, 2015 at 9:51 am

    Yummy! I’ve tried it with blueberries and, for my friend at school’s birthday, (she adores scones 😉 with strawberries! It worked so well, would definitely bake them again!

  • Reply
    Sheena
    January 19, 2015 at 1:05 am

    Just tried this recipe this morning and they turned out perfect! Thanks for sharing!

  • Reply
    Stephanie
    July 22, 2015 at 1:49 am

    These were delicious! My kids went back for more! So moist and absolutely wonderful. I didn’t have heavy cream so I used greek yogurt instead. This recipe is going in my box so I never lose it!

  • Reply
    Libby
    January 4, 2018 at 2:59 am

    Awesome recipe! Works well at 6500 ft.

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