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.

Cheese Danish

I always feel like I’m cheating when I don’t bake absolutely EVERYTHING from scratch. But this recipe just seemed too tasty to pass up! And to this day, I’m glad that I gave it a try. Perhaps one of you more savvy bakers can tip me off on how to make a buttery, flaky biscuit from scratch. But until then, this will just have to do! I have made this dessert a number of times, now, and my family always gobbles it up and requests more! It’s so easy to make, and if you’re ever in a pinch and need a quick dessert, this is a must!


  • 1 tube crescent rolls
  • 8 oz. cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp. vanilla
  • 3 tbsp. flour


  • 1 cup powdered sugar
  • 4+ tbsp. heavy cream
  • splash vanilla extract


  • Preheat oven to 375 degrees F.
  • In a small bowl combine cream cheese, sugar, flour, and vanilla. Set aside.
  • Pop open crescent rolls and unroll, leaving the crescents in rectangles. Lay the crescent rolls together on an ungreased baking sheet, lining them up width-wise.
  • Press edges together to even them out and seal any holes. Carefully spread cream cheese mixture down the center of the dough to be about 2-3 inches wide (At this point, feel free to add blackberries, raspberries, or almonds to the filling. Get creative!).
  • Cut 1/2 inch diagonal strips up each side of the dough. Fold 1/2 strips up over the filling, alternating sides, to create a braided pattern. If you have access dough when you reach the ends of the danish, just fold them in as best as you can.
  • Bake for 20-30 minutes or until filling is set and crescent dough is a golden brown. Cool before removing from baking sheet.
  • In a small bowl, combine powdered sugar, vanilla, and cream to create icing. Drizzle atop the danish once it has completely cooled. Slice into desired amount of slices, and enjoy!

Recipe adapted from: Lauren’s Latest