Blueberry Lemon Scones

"One of my patients- as a thank you - brought in these beautiful scones - the taste was different than most scones I had in the past - with a crisp lemon zest and not dry at all - so I say thanks Linda and I am taking the privilege of sharing her recipe with all of you!!! enjoy..."
photo by Allie8480 photo by Allie8480
photo by Allie8480
photo by Ravenseyes photo by Ravenseyes
photo by Ravenseyes photo by Ravenseyes
Ready In:




  • Preheat oven to 400°F.
  • Sift together flour, baking powder, salt and sugar; mix in a large bowl. Cut in butter using a pastry blender or 2 forks. The butter pieces should be coated with flour and resemble crumbs. Add lemon zest.
  • In another bowl, mix cream and egg; add to flour mixture. Mix just to incorporate, do not overwork the dough.
  • Toss blueberries in flour, then fold into batter. Drop large tablespoons of batter on an ungreased cookie sheet lined with parchment. Sprinkle scones with sugar in the raw to coat tops.
  • Bake for about 15 – 20 minutes until lightly browned. Serve hot or warm.
  • (Enjoy! Can be warmed the next day in the microwave oven- 15-20 seconds, if there are any left!).

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  1. VERY, VERY NICE TASTING SCONES, & a nice change from muffins! I appreciated the use of a lot of zest (I had a very large, unblemished lemon & used every bit of the zest I could get from it!) & I used almost half again as many blueberries as listed! A wonderful keeper of a recipe! [Tagged, made & reviewed for one of my teammates in our vegetarian group in the Vegetarian/Vegan Recipe Swap]
  2. PAC Spring 2008: Made these this morning - delicious!! I love the combination of the blueberries and lemon!!


I am a wife, a mother, grandmother and foremost a believer. I love to cook and bake for if man does not live by bread alone let the bread we eat be the best that there is! I love to read recipes and than experiment...make them mine...with my flare. For if its wworth doing do it right!
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