Getting Sconed: Fluffy Blueberry Lemon Scones

I’m not sure when I went from baking fail-a-thons and fiascos to giving Martha Stewart a run for her money… but holy crap I can bake!  Those of you that have been reading for a while know just how epic of an accomplishment this is for me.  There have been a LOT of failures, and consequently, a lot of batter stuck to my ceiling.  And walls.  And cat.  [sorry Madison!]Since blueberries are still in season for a little longer, [in season AND on sale! whoo!] here’s a fabulous way to use up these antioxidant-rich berries.

Blueberry Lemon Breakfast Scones

Fluffy Blueberry Lemon Scones

[makes 8-10 fluffy scones]

2 cups unbleached, all-purpose flour
1 heaping cup ripe blueberries, fresh or frozen
1/4 cup sugar
1 large egg
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, chilled
1/2 cup lowfat kefir probiotic milk [or buttermilk]
1 teaspoon vanilla
zest of one lemon. grated

adapted from Cooking Light + inspired by the fabulous Janice Catlin <3

lemon sugar glaze
2 tablespoons of powdered sugar
1 tablespoon of lemon juice
1/2 teaspoon grated lemon zest [I tend to add a little extra!]
turbinado or granulated sugar for sprinkling

Drizzle over scones and top with a light sprinkle of sugar.  If you pour the glaze on prior to baking you’ll wind up with a crusty golden scone with a fluffy center, while adding it to baked scones will result in more of a glaze-like consistency.  Both ways are equally delicious!

get baking!
Preheat oven to 400F and lightly grease a baking sheet.  In a large mixing bowl, stir together dry ingredients: flour, sugar, baking powder, baking soda, salt.  Cut in the butter with a pastry cutter.  I don’t own one so  I minced the chilled butter into small cubes and then cut into the flour mixture using a pair of knives.  Next,   add the zest of one whole lemon.  In a separate bowl, whisk together egg, probiotic milk or buttermilk and vanilla.  Use a fork to move the flour mixture to the sides of the bowl, making a hole in the middle, then pour egg mixture into the center.  Stir until just moistened, then carefully fold in blueberries.  Grab a sheet of parchment paper and lightly sprinkle with flour to prevent sticking.  Gently knead your dough until smooth, trying not to exceed 12-15 strokes if possible.  Shape into a 7 inch circle on your baking sheet and cut into wedges.
If you’ve decided to add your glaze prior to baking, add a light drizzle to the scones and sprinkle each with a teeny bit of sugar.  If you want a visible glaze, simply add after baking!  Bake at 400F for 15-20 minutes, until golden, using a toothpick to test the center.  Move to a wire rack to cool and enjoy!  They’re fabulous straight from the oven or cooled to room temperature… just remember that the roof of your mouth can and will hate you if you eat them immediately.  For me, the equation is quite simple: hot scones > destroyed palette.Serve alongside fresh fruit and iced coffee…. this way when you impatiently bite into a fresh-from-the-oven scone you at least have a little relief =)  SO GOOD!

Blueberry Lemon Breakfast Scones
so… how was it?
ahhhhhhhhhhhhhhhhhhhhhhhhhhhhmazing.  Each bite is bursting with fruit flavor with just a hint of sweetness.  Lemon and blueberry are officially my new favorite power couple… sweet and tart and freaking fantabulous!  Feel free to pair them with fruity jam or creamy coconut butter but honestly, I never bothered with spreads since they were positively fantastic all on their own!  Fluffy… Flavorful… Refreshing…  These are the perfect summer scones!
hungry for more?
Blueberry Orange SconesCarrot Coconut MuffinsBanana Zucchini Bread and Muffins


  1. Sprint2theTable says

    I love scones!  I agree with you on the fabulousness of the in-season and on sale blueberries. :)

  2. says

    I love the title of this blog! It’s hilarious. I also love the flavor combination of blueberries and lemons. Lastly, it’s official. It can’t eat a sweet potato without thinking about your blog any more. It happened to me last night at the dinner table! I sliced open my potato and immediately thought about all the yummy things you are always stuffing them with! 

  3. says…word…blueberries and lemon together are symphonic! I think I could just sit and eat that glaze…by itself…just sayin’.

  4. says

    This looks and sounds delicious! I’m a little afraid though as like you used to be…. i’m really not skilled in the area of baking. I even failed at an attempt to bake brownies… BROWNIES! Isn’t that supposedly one of the easiest things to bake? Haha! 

  5. says

    Does it make you feel any better to know that my last attempt at brownies resulted in “brownie soup” — I can’t make them either! AND that was from a box!!!!

    You can bake! Promise! Just not brownies =)

  6. Ohshineon says

    Awesome recipe… I totally want to get sconed right now. Congrats on making the top 9, fellow nominee :)

  7. Nandeane says

    Made these last night for dessert, they were divine.  I am a past professional baker and my husband said they were the best.  Thanks for the recipe, I am having one now with my morning coffee. 

  8. Gerry @ Foodness Gracious says

    I love lemon and blueberry, some things are never a fail and these two flavors are one of them!! Great scones :)

  9. says

    Couldn’t agree more!  Lemon and blueberries go perfectly together encased in a scone.  They’re a weekend breakfast staple around here and when the weather gets cold, we switch to orange and cranberry. :)  Your scones came out gorgeous!

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