Lemon Blueberry Scones


I have never been a fan of scones. If they’re not done right, they can be dry and crumbly and have little flavor. I had a roommate in college who loved to bake scones, but they always came out hard as a rock and definitely not very tasty. So, I stayed away from them. Until, that is, I came across this recipe. Lemon. Blueberry. Melt-in-your-mouth deliciousness. I couldn’t NOT try them! And I am oh so glad that I did! They have been been a staple breakfast item in my home for some time now. I even bring them to brunch get-togethers, baby showers, and the occasional breakfast at my mothers. They are always a hit! And, as I bask in the glorious light of everyone’s compliments, imagining myself as the master and queen of all baked goods, the little angel on my shoulder reminds me that the recipe is not a Jessica original, and I share the source of my knowledge with the world. 🙂 enjoy.

Makes approximately 10 scones.


  • 1 egg
  • 2/3 cup buttermilk
  • 2 cup all-purpose flour
  • 3 Tblsp. sugar
  • 1 Tblsp. baking powder
  • 1/4 tsp. salt
  • zest of 2 large lemons
  • 1/2 pint fresh blueberries
  • 5 Tblsp. of cold butter, cut into small cubes
  • 1 egg beaten with 1 tsp. of water, for egg wash
  • sugar for sprinkling


  • Preheat Oven to 400 degrees.
  • Beat egg, buttermilk, and lemon zest together. Set aside.
  • In a large mixing bowl, whisk the flour, sugar, baking powder, and salt together. Add the butter and, using a pastry cutter or pair of butter knives, cut it into the butter until you have a pebbly mixture the size of peas.
  • Pour the egg and cream into the butter/flour mixture and stir with a rubber spatula to combine. Very gently, fold the blueberries into the dough, being careful not to crush them.
  • Turn the dough out onto a floured surface and pat out until it is approximately 1 inch thick.
  • Using a biscuit cutter (or, if you’re like me and you don’t have a biscuit cutter, just use a upside-down water glass), cut out circles and place on a parchment paper-lined baking sheet.
  • Brush the tops of the scones with the egg wash, and sprinkle generously with sugar.
  • Bake for about 18-20 minutes, until they are nicely browned.
  • Serve warm, and store any leftovers in an airtight container.