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Blueberry Lemon Scones

This recipe is adapted from Ina Garten’s Strawberry Scone recipe.  When I originally looked at the recipe, nothing jumped out at me.  I had a hard time finding dried strawberries and decided that I would change the flavors, no big deal.  When I got the recipe out to make them, I was pulling out the ingredients and almost stopped then and there when I realized that I had completely misread the amount of butter used.  I thought that it read 3/4 cup butter, not 3/4 pound of butter.  Now, I am not a girl to be offended by the amount of butter in most things, but this was a little out of hand.  I trust Ina.  She looks like a girl that knows a good scone.  Have faith, Bree.  Ina has never steered you wrong before.  Maybe in the direction of Weight Watchers, but that is a different story altogether.  The scones were for a special occasion and these are indeed special scones.  The are light and flaky and buttery and exactly what a scone should be.  Sometimes I am so disappointed by scones.  They look so light and delicate and then you break it in half and it has more of a stone texture than a delectable pastry.  These are worth giving a spin.  This recipe made quite a few scones, it all depends on how large your cutter is.  You could easily make these the night before you want to eat them.  Make the dough and cut them and put the cookie sheets in the fridge and pull them out right before you want to bake them off.

(Like how my ingredient shot is not even close to being in focus?  Will you still love me?)

For the scones:
4 cups flour plus 1 Tablespoon for the blueberries
2 Tablespoons sugar
2 Tablespoons baking powder
2 teaspoons salt
3/4 pound of cold unsalted butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
1 teaspoon vanilla
1 cup dried blueberries
zest of one lemon

For the glaze:

1 cup confectioner’s sugar
2 Tablespoons fresh lemon juice
1 teaspoon vanilla

Preheat the oven to 400 degrees and line two baking sheets with parchment paper.

Put the dry ingredients in the bowl of the mixer.  Stir together.  Add the diced butter on low speed.  Mix until the butter is in pea sized pieces.  Combine the cream, lemon zest, vanilla and eggs in a measuring cup and slowly pour into the butter flour mixture.  Combine until just blended.

Toss the dried blueberries with 1 Tablespoon flour (this helps the berries distribute evenly throughout the batter).  Add to the mixture and combine.

Turn the dough out onto a flour surface.  This is a very sticky dough.  Roll out to desired thickness and using a cookie cutter or knife cut into shapes.  I was celebrating the first day of spring so I used a flower cutter from my massive cookie cutter collection.

Put them on the parchment lined cookie sheet and bake for about 20 minutes.

Check them at 15, mine got brown quickly.

Let them cool completely before you glaze them.  To make the glaze, whisk the confectioners sugar with the lemon juice and vanilla until smooth.  Add a little more sugar or some cream to get the correct consistency.

Glaze the scones.

Share these delicious scones with somebody.  If for no other reason, you used 3/4 of a pound of butter.  You cannot let that go to waste.

Print

Ingredients

  • For the scones:
  • 4 cups flour plus 1 Tablespoon for the blueberries
  • 2 Tablespoons sugar
  • 2 Tablespoons baking powder
  • 2 teaspoons salt
  • 3/4 pound of cold unsalted butter, diced
  • 4 eggs, lightly beaten
  • 1 cup cold heavy cream
  • 1 teaspoon vanilla
  • 1 cup dried blueberries
  • zest of one lemon
  • For the glaze:
  • 1 cup confectioner’s sugar
  • 2 Tablespoons fresh lemon juice
  • 1 teaspoon vanilla

Instructions

  1. Preheat the oven to 400 degrees and line two baking sheets with parchment paper.
  2. Put the dry ingredients in the bowl of the mixer. Stir together. Add the diced butter on low speed. Mix until the butter is in pea sized pieces. Combine the cream, lemon zest, vanilla and eggs in a measuring cup and slowly pour into the butter flour mixture. Combine until just blended.
  3. Toss the dried blueberries with 1 Tablespoon flour (this helps the berries distribute evenly throughout the batter). Add to the mixture and combine.
  4. Turn the dough out onto a flour surface. This is a very sticky dough. Roll out to desired thickness and using a cookie cutter or knife cut into shapes. I was celebrating the first day of spring so I used a flower cutter from my massive cookie cutter collection.
  5. Put them on the parchment lined cookie sheet and bake for about 20 minutes.
  6. Check them at 15, mine got brown quickly.
  7. Let them cool completely before you glaze them. To make the glaze, whisk the confectioners sugar with the lemon juice and vanilla until smooth. Add a little more sugar or some cream to get the correct consistency.
  8. Glaze the scones.

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  1. Deanna

    March 27th, 2010 at 6:26 pm

    I love scones and I’ve been looking for a good base recipe to use for a savory scone. I wonder if this one would work.

    (Side note: It was so nice to meet you today at the seminar. Enjoy the rest of your trip!)

  2. bakedbree

    March 29th, 2010 at 10:09 pm

    It was nice to meet you also. Yes, this is a great scone base. I think that it would be a good savory base as it has very little sugar. If not, Ina has a few savory scone recipes floating around. I think that there is a Cheddar Dill one that I saw too.

  3. Memoria

    March 27th, 2010 at 7:09 pm

    Oh, Bree, I will forever love you!! Your photos always look amazing even when they’re blurry haha. I love how these scones almost look like they were made out of laminated dough. YUM!!

  4. Corey

    March 28th, 2010 at 11:02 am

    I was lucky enough to taste this batch of glazed heaven. They are the best scones I’ve ever had. I don’t think I can even justify purchasing a scone after eating these. MMMMMMMM

  5. Linda

    March 28th, 2010 at 5:40 pm

    Trader Joe’s sells dried strawberries. If you go to the one on Sunrise, they are on the bottom shelf where the nuts are. I just made scones the other day, wish I had this recipe. However, I served mine with lemon curd which was so yummy!

  6. bakedbree

    March 29th, 2010 at 10:08 pm

    thanks Linda! I have hit or miss luck with Trader Joe’s it seems. I did get a good mixed berry blend though.

  7. Kathy

    April 1st, 2010 at 2:53 pm

    I love blueberry and heavy cream. The shape of the biscuits are so cute, very interesting to eat. Making it glazed is really an appealing part of the recipe! Thank you for sharing it.

  8. Jessica

    May 15th, 2011 at 8:38 am

    Bree, I just made some of Ina’s scones last night (which is how I stumbled on your site!) and I just wanted to recommend the Dill Cheddar scones. They are PERFECT with a light chicken, tuna or pasta salad. Don’t ya just love Ina sometimes? I’m glad you experimented with the blueberry and lemon for these…I’ve been wanting to jazz things up a bit in the kitchen. Keep on bakin’!

  9. bakedbree

    May 15th, 2011 at 9:19 pm

    I will try them. I really like a savory scone. I have a love/hate with Ina! her recipes are great, but she can drive me nuts!

  10. Liz

    May 1st, 2012 at 5:35 pm

    What is the yield on this recipe??

  11. bakedbree

    May 2nd, 2012 at 12:45 am

    About 6 scones, depend on how big you make them.

  12. Liz

    July 27th, 2012 at 12:03 pm

    I just made these, and I was a tad dissapointed. They are supposed to be for an olympics party tonight, and since they were in London I was looking for a good scone recipe to go with the theme. The dough being sticky was an understatement. I also doubled the amount of sugar and they still only had a very slight hint of sweetness. I’m sure the glaze can make up for that though. I had to end up adding almost an entire cup more of flour before the dough was even workable, so that could be another reason they weren’t as sweet I suppose. I also could not taste lemon at all. It needs actual lemon juice in the recipe as well I think. Next time I will use WAY less cream and see how they turn out. Thanks for the post.

  13. bakedbree

    August 6th, 2012 at 11:07 am

    Well, for starters, when you play with the proportions, I cannot help the end result. Secondly, this is an Ina Garten recipe. Her recipes are foolproof and always perfect when followed. I am sorry that you were disappointed, but it happens sometimes.

  14. deb

    July 3rd, 2014 at 12:03 pm

    I thought the dough was pretty wet, too, and would have been fine when I put them on the floured surface.. but it was hot and I didn’t feel like it… so I got my large scoop and scooped them onto a cold stone, and then mashed them down with a spoon. They were still beautiful after I baked them…. and tasted wonderful! Thanks!

  15. bakedbree

    July 5th, 2014 at 12:45 pm

    The wetter the scone dough, the lighter the scone I am finding.

  16. Caroline

    August 18th, 2014 at 2:31 pm

    Would you recommend using fresh blueberries?

  17. bakedbree

    August 19th, 2014 at 10:53 am

    I’m sure that you could, but it might be wet.

  18. Laura

    June 11th, 2013 at 4:23 pm

    I agree with Liz. These scones are insanely salty as the recipe is written. I love the idea of lemon and blueberry scones, but next time I will use half the salt, double the sugar and add lemon juice, adjusting the amount of cream accordingly.

  19. bakedbree

    June 16th, 2013 at 10:55 pm

    Sorry!

  20. Kathy

    August 16th, 2013 at 6:01 am

    First of all scones are not cookies, they are a type if biscuit and not ment to be sweet. I made these as written and everyone I shared them with loved them. You are only limited by your own imagination. I do have a question, what can I substitute the lemon with if I am making peach scones? Maybe I should just leave the lemon in and make peach raspberry scones. I also want to know if after you have baked them did you ever freeze them, and if so how we’re they when you thawed them out?
    Thanks,
    Kathy

  21. bakedbree

    August 21st, 2013 at 8:22 pm

    Peach and lemon go really well together, so I wouldn’t change it out. But you could add a little almond extract. Or leave it out altogether.

  22. Kathy

    August 21st, 2013 at 11:34 pm

    The peaches made the dough to wet and the fruit did not get distributed even. Next time I would freeze the peaches first and use frozen raspberries and insert them after the dough is rolled out. I am hoping this will work better.

  23. Carrie

    August 3rd, 2014 at 11:05 pm

    Hi I’d like to try these… Can i use fresh blueberries in place of dried? Thanks!

  24. bakedbree

    August 5th, 2014 at 12:57 pm

    I don’t see why not.

  25. lyra

    July 7th, 2015 at 3:31 pm

    can i use fresh blueberries?

  26. bakedbree

    July 15th, 2015 at 9:08 pm

    You can, but be careful it can make the scones watery.

  27. Kat

    March 11th, 2018 at 2:28 pm

    I made these as is with fresh blueberries! Planned an evening bake and didn’t read dry blueberries until at home about to make them! I used a food processor with the bread blade! I’ve tried making pasta, biscuits to mixed results! First time making these and they are fantastic! My husband has begged for scones forever…. He is so happy the recipe makes way more than six though! Someone recommended Ina’s recipe and that’s how I got here! Thank you… What a discovery… Not too sweet – the pop of fresh blueberry is yummy too. Frosting drizzled adds the perfect amount of sweet!

  28. bakedbree

    March 25th, 2018 at 11:44 pm

    I am so glad! It’s a great recipe. (Don’t tell, but I am also a huge fan of King Arthur Flour scone mix. It’s a cream scone, so it’s a different texture, but they are incredible!)

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