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Tuesday Morning Tidy: Lemon-Blueberry Scones Recipe

Oh my! This recipe from Mom On TimeOut is delicious! I spotted it on my social media feed last week, and I sent it to my husband to gauge his thoughts. We decided it was worth a try. He loves to bake so he whipped them up last weekend and they met all expectations! Here it is:


- 1/4 cup of granulated sugar

- 2 tsp of baking powder

- 1/2 tsp of table salt

- 6 tbsp of unsalted cold butter (cut into small cubes)

- 1 cup of blueberries

- 3 tbsp of lemon zest

- 3/4 cup heavy cream (very cold) - 1 large egg - 2 tsp of vanilla extract

- 1 tbsp of heavy cream (very cold)

- 2 tbsp of sanding sugar


1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper

2. In a large bowl, whisk together flour, sugar, baking powder and salt

3. Cut the butter into the flour mixture

4. Add blueberries and lemon zest and stir to combine

5. In a separate bowl, whisk together the cream, egg and vanilla extract

6. Pour cream mixture into flour mixture and stir with a fork until combined

7. Turn dough out onto a lightly floured surface and pat into a disc about six inches across

8. Use a large knife to cut into 6 wedges and then transfer to baking sheet

9. Brush the tops of the scones with heavy cream and then sprinkle with sanding sugar

10. Bake for 16 to 19 minutes or until golden brown and baked through —rotating baking sheet halfway

11. Serve warm or room temperature. Store leftovers in an airtight container

This is from Mom on TimeOut. The online recipe includes topping/spread options.

Scrumptious and not too diffucult to make!

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