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.

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.

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.

To me, scones are made with buttermilk. I swapped the cream for the buttermilk. I like it with dried cranberries as well.

Did not like it with blueberries. Otherwise perfect...

Hey Martha, let's think of the environment! A printer friendly version need not be 3 pages long.

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 :)

These are delicious. Light and tender and not sweet, which I like.

Not a good recipe. Panera Bakery makes better blueberries scones

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.