Rating: 3.43 stars
544 Ratings
  • 5 star values: 124
  • 4 star values: 135
  • 3 star values: 165
  • 2 star values: 92
  • 1 star values: 28

Sweet-tart fresh blueberries are showcased in every bite of these light, fluffy scones accented with lemon zest.

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Read the full recipe after the video.

Recipe Summary

prep:
20 mins
total:
50 mins
Yield:
Makes 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Sift flour, sugar, baking powder, and salt into a large bowl. Using a pastry cutter or your fingers, cut in butter until largest pieces are the size of peas. Stir in blueberries and lemon zest.

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  • In a small bowl, whisk together cream and eggs. Make a well in center of flour mixture. Add cream mixture; stir lightly with a fork just until dough comes together.

  • Turn dough out onto a lightly floured surface and knead a few times to bring together. Pat into a 6-inch square, about 1 1/2 inches thick. Using a sharp knife dipped in flour, cut dough into four squares. Cut each square in half diagonally to form eight triangles. Transfer to a parchment-lined baking sheet. Brush tops with cream and sprinkle with more sugar.

  • Bake until tops are golden brown, 20 to 22 minutes. Let cool on sheet 5 minutes, then transfer scones to a wire rack and let cool completely.

Reviews (17)

544 Ratings
  • 5 star values: 124
  • 4 star values: 135
  • 3 star values: 165
  • 2 star values: 92
  • 1 star values: 28
Rating: 5 stars
02/03/2019
I first found this recipe over 10 years ago and Ive been making this recipe for over 10 years now and it is a big hit with everyone. I use more lemon zest than what is recommended because I love the citrusy aroma. i also dont have a pastry blender so I kind of just use clean hands and pinch pieces of butter into the dough until it is crumbly. Also, What worked for me was adding the blueberries and zest after i mix the dough. After adding the blueberries and zest, I don't even really knead it--I just kind of fold it over being careful not to mush my blueberries and using my hand and a rolling pin to pat the dough down, I flatten it down into a rectangular shape. Then I cut cute scone shapes, scoop it up with a spatula, and lay them onto baking sheets lined with parchment paper and then dust them with cream and sparkling sugar or raw sugar.
Rating: 5 stars
01/03/2019
Created an alternate recipe adapted from this one. It uses whole wheat flour, milk and sweetener in place of all purpose flour, cream and sugar. INGREDIENTS - 2 cups all-purpose flour - 1 tablespoon of baking powder - 3/4 teaspoon of salt - 4 packets of sweetener - 6 tablespoons of cold butter (diced up into chunks) - 2 cups of fresh blueberries - 1 teaspoon grated lemon zest - 1/3 cup milk, plus more for brushing tops of scones before baking - 2 large eggs, lightly beaten - 1 teaspoon of lemon juice - 1 teaspoon of vanilla extract Optional - teaspoon of white sugar for sprinkling on top of scones DIRECTIONS 1. Preheat oven to 400 degrees, with rack in center. Place a baking mat on a baking sheet, and set aside.
 2. In a large bowl, sift together flour, baking powder, and salt. Add the 4 packets of sweetener directly to the bowl and give it a stir to combine. 3. Using a pastry cutter, cut in butter until the largest pieces are the size of peas. Add the blueberries and lemon zest afterwards.
 4. In a separate bowl, use a fork to whisk together milk, eggs, lemon juice and vanilla. 5. Make a well in the center of dry ingredients, and pour in the wet mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well. *Don’t worry about broken blueberries while kneading! If your dough is a little dry and crumbly, squashing a few blueberries in the kneading process will add moisture. If it’s too wet, add a little more flour to your surface.
 6. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife or pastry scrapper, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. 5. Transfer to prepared baking sheet. Brush tops with milk. Sprinkle with white sugar if desired. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.
Rating: 4 stars
10/27/2018
Light and fluffy, I will make again sometime with an additional ingredient, lemon juice. One of my favorite food combinations is blueberries with lemon but the flavor of the lemon zest didn't come through at all unfortunately. I will update whenever I remake it.
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Rating: 5 stars
04/23/2018
To me, scones are made with buttermilk. I swapped the cream for the buttermilk. I like it with dried cranberries as well.
Rating: 5 stars
04/08/2018
Did not like it with blueberries. Otherwise perfect...
Rating: 5 stars
09/28/2017
Okay I love scones and these are THE PERFECT SCONE!! I added 1 tsp vanilla extract to the wet mixture but I followed everything else to the T! I served with Kerry Gold Butter and honey :)
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Rating: 5 stars
08/27/2017
These are delicious. Light and tender and not sweet, which I like.
Rating: Unrated
08/12/2017
Not a good recipe. Panera Bakery makes better blueberries scones
Rating: 5 stars
07/22/2017
An excellent blueberry scone recipe! Scones are not intended to be sweet - it is very British. These are delicate and light and moist. I made the recipe exactly as directed and got wonderful results.
Rating: Unrated
03/29/2017
Hey Martha, let's think of the environment! A printer friendly version need not be 3 pages long.
Rating: Unrated
02/12/2016
does anyone know if frozen blueberries would work?
Rating: Unrated
01/23/2015
Great for a tea party! breakfast! or whenever you want a treat. I topped them with a powdered sugar, lemon juice glaze.
Rating: 5 stars
07/14/2013
My husband and I thought these were awesome. I substituted half-n-half for the cream. These scones are light and fluffy. I added an additional 1/2 cup of blueberries so they were loaded with berries. I will make these again and again.
Rating: Unrated
01/12/2013
My hub and I both thought these needed more sugar! I thought 3 T was not a lot but went ahead since no other review mentioned this. They tasted like a flaky, crunchy blueberry pancake almost. Is Martha there to comment on this??
Rating: Unrated
07/07/2012
This is the BEST Blueberry Scone recipe ever! I took some to work and recieved many compliments. This is a recipe I will make again and again.
Rating: Unrated
06/24/2012
I love scones, but they typically turn out dry with recipes i have used in the past...not the case with this recipe! These scones were so moist and delicious, my family devoured them :)
Rating: Unrated
11/20/2011
I used this recipe to make my "first ever" scones! They were moist, great texture and DELICIOUS! Although my husband said they weren't sweet enough. The only negative comment I have is that the recipe only yielded 6 scones.