Fresh Blueberry Lemon Scones

Turnips 2 Tangerines (Lynn H)


I love scones!! Any kind, any time:)


★★★★★ 2 votes

10 Min
20 Min


  • 2 c
    all purpose flour
  • 1/4 c
  • 2 tsp
    baking powder
  • 1/8 tsp
  • 6 Tbsp
    unsalted cold butter, cubed
  • 1 c
    fresh blueberries, or frozen blueberries thawed completely
  • 1
    egg, slightly beaten
  • 1/2 tsp
    lemon extract
  • 1/2 c
  • 2 tsp
    lemon zest, grated
  • 1
    egg, beaten
  • ·
    turbinado sugar or regular sugar

How to Make Fresh Blueberry Lemon Scones


  1. Preheat oven 425, place oven rack in middle of oven.
    Line cookie sheet with parchment paper.
  2. In large bowl, combine flour, sugar, baking powder and salt. Cut in cold butter with a pastry cutter.
    Mixture should look like coarse crumbs.
  3. In small bowl, combine 1 egg, slightly beaten, lemon extract, buttermilk and lemon zest.
  4. Add to flour mixture and stir just until dough comes together.
    Do not over mix.
    Fold in blueberries.
  5. Knead dough in bowl 4-6 times.
    Transfer to a lightly floured surface.
    Pat dough into a 7" circle
  6. Cut into 8 wedges.
    Place wedges on prepared cookie sheet.
  7. Brush tops of scones with beaten egg.
    Sprinkle with sugar.
  8. Bake at 425 for 20 mins. or until golden brown

Printable Recipe Card

About Fresh Blueberry Lemon Scones

Course/Dish: Muffins, Biscuits

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