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Meyer Lemon Blueberry Scones

  • Author:
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30
  • Yield: 8 scones


Lemons and Blueberries – Yum!



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


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!