Luscious Lemon Blueberry Scones

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This is a simple, quick and easy recipe to make on lazy weekend mornings alone or with the kids. This will produce consistent flaky, buttery, soft-centered, bakery quality scones time and again. Mix and match dried fruits, different citrus zests and even some chocolate morsels; white or dark. Perfect plain or topped with butter, preserves, lemon curd or clotted Devonshire cream.


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg (optional)
  • 1 stick of butter, frozen & grated
  • 1/2 cup dried blueberries
  • 1/2 cup sour cream
  • 1 large egg
  • 1 small lemon; juiced and zested
  • 1 teaspoon of dried lavender if you want to experience Royalty:-)
  • Regular or course ground sparkling sugarBlueberry-Raspberry-Scones030412003PSE11.jpg


  • Preheat oven to 400 degrees.
  • In a medium bowl, mix flour, 1/2 cup sugar, baking powder, baking soda, nutmeg (if using) and salt.
  • Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal).
  • Stir in blueberries.
  • In a small bowl, whisk sour cream, lemon juice, zest, egg & lavender (if using) until smooth.
  • Using a fork, stir sour cream mixture into flour mixture until large dough clumps form.
  • Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

**Chef’s Notes: Most of the above prep can be done in a food processor with the exception of stirring in the blueberries.  You can knead them in after the dough forms. 

  • Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick.
  • Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart.
  • Sprinkle with course sugar.
  • Bake until golden, about 15 to 17 minutes.
  • Cool for 5 minutes and serve warm or at room temperature.
  • Makes 8lemons-blueberries

18 Comments Add yours

  1. spearfruit says:

    Lana, these look very good! 🙂

    Liked by 1 person

    1. Thanks, Terry! We love them too! I make 8, take them out of the oven, plate them & carry 6 to the table 🙂 The ultimate disappearing act 🙂

      Liked by 1 person

  2. This is a lovely combination Lana with the lemon and blueberries. I adore scones, so I am looking forward to making these 🙂 x

    Liked by 1 person

    1. Thank you so much, Lynne! I’ve found the colder the butter the flakier the scone too BTW! xoxo


    1. haha! There! Do you have a scone in front of you yet? If not my magic didn’t work! Thanks, hon 🙂


    1. Thanks so much for sharing!!!


    1. Thanks, Kathryn! Fit for Royalty! lol!

      Liked by 1 person

  3. Wonderful combination with the blueberries and lemon. Looks so very tasty! 🙂

    Liked by 1 person

    1. Thanks so much, Chef! They truly are 🙂 Looking forward to playing catch up at your wonderful blog! Life’s had me running a little behind lately 🙂

      Liked by 1 person

      1. No rush, you’re always welcome! 🙂


  4. Sheryl says:

    mmm. . .these sound delicious. Lemon and blueberry is a tasy combination.

    Liked by 1 person

    1. Thank you so much, Sheryl! Did you know Prince William & Kate served these at their wedding? Theirs had a bit of lavender in them 🙂


  5. What a great recipe, I love the addition of nutmeg it sounds delicious!

    Liked by 1 person

    1. Thanks so much! That little bit of nutmeg truly does add a nice kiss of spice 🙂


  6. I am now craving scones! My husband has just reminded me that I have not made them in a long while. Your look simply perfect, yummy 🙂


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