Go Back
Blueberry Lemon Scones

Blueberry Lemon Scones

Servings 8 scones
Author Kathy ~ Beyond the Chicken Coop


  • 2 cups flour
  • 1/4 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1 Tablespoon lemon zest
  • 6 Tablespoons butter cut into small pieces
  • 1 cup fresh blueberries
  • 3/4 cup half and half
  • 1 Tablespoon half and half for brushing top of dough
  • 3/4 cup powdered sugar
  • 1 Tablespoon fresh squeezed lemon juice


  1. In a large bowl, mix together flour, sugar, baking powder and lemon zest.
  2. Mix butter into flour mixture
  3. Gently toss in blueberries
  4. Add half and half and toss together.
  5. With your hands, gently knead dough so it comes together, being careful to not squish blueberries.
  6. On a lightly floured surface, for an 8 inch circle
  7. Slice into 8 wedges
  8. Transfer to a parchment line baking sheet
  9. Brush top of scones with half and half
  10. Place wedges just slightly apart in a circular shape
  11. Bake at 425 degrees for 25 minutes
  12. Let cool for about 5 minutes on baking sheet
  13. Mix glaze and drizzle over cooked scones
  14. Serve while still warm

Recipe Notes

You can add butter by dicing it into small pieces or by grating it with a grater. This works best if the butter is frozen.