Meyer Lemon Blueberry Scones is another of my Aunt Frieda’s recipes. She is one of the seven sisters including my grandmother!

Limoncello Blueberry Scones
Limoncello Blueberry Scones

Aunt Frieda married Uncle David. He was a Scot from Canada and enjoyed his tea with a little something sweet! Aunt Frieda developed a cream scone recipe for lemon blueberry scones, I changed it up a little to use the Limoncello.

According to my Aunt Frieda there are two types of scones. Those made with cream and those made with buttermilk. Apparently the buttermilk scones are a little lighter and save some calories. I don’t know, Uncle David could tell the difference so Aunt Frieda always made cream scones.

Here are the things you can easily change in the recipe. You can use regular lemons instead of Meyer Lemons, you can use all lemon juice instead of limoncello, and you can use frozen blueberries instead of fresh just don’t thaw them before adding them to the batter.

Meyer Lemon Blueberry Scones are a great treat for breakfast, brunch, a between meal snack and of course with a cup of tea. I hope that you enjoy them!

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Meyer Lemon Blueberry Scones


  • Author: cwisdom@scandalsandsweets.com
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30
  • Yield: 8 scones

Description

Lemons and Blueberries – Yum!

 


Ingredients

For the Scones:

1/2 Cup Sugar

Zest of one Lemon

2 Cups Flour

1 Tbsp Baking Powder

1/2 tsp Salt

1/2 Cup – 1 Stick cold butter cubed

1 egg – beaten

1/2 Cup Heavy Whipping Cream – plus more for brushing on top

1 Cup Blueberries, fresh or frozen  – frozen unthawed

For the Glaze:

2-3 Tablespoons Limoncello or Lemon Juice

1 Cup Powdered Sugar


Instructions

Preheat oven to 400.
Line a large baking sheet with parchment paper.

Mix granulated sugar and lemon zest together.

In a large bowl mix flour, baking powder, and salt together.

Add in the lemon sugar.

With a pastry cutter, a fork, or your standing mixer, work the cold butter (a few pieces at a time) into the flour mixture, until the mixture resembles coarse crumbs.

Mix heavy whipping cream and egg together, I do this in a measuring cup, and slowly add into the scone batter while stirring gently. Do not overmix.

Gently fold in the blueberries, some may burst but that’s ok!
Pat the dough into a circle one inch thick on a floured surface.
Cut into 8 even triangles
Put the scones on your baking sheet with parchment paper and brush with a little of the cream.  This gives them a nice almost shiny brown top – lovely!

Bake for 15-20 minutes at 400, depending on your oven, or until scones are golden brown on top.

Let the Scones cool.

Combine Lemon Juice and Powdered Sugar and drizzle over the top of the scones.

Try to let the glaze dry before digging into them!  

Enjoy!

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