Blueberry Lemon Scones – Big Sky Farmhouse

Blueberry Lemon Scones – Big Sky Farmhouse

I am on a lemon kick these days.  I recently made that lemon loaf cake last week which was phenomenal and I have been wanting these lemon blueberry scones with my morning coffee this week.   Luckily for me, I always have a few fresh lemons on the counter awaiting good use, and almost always have a large bag of blueberries tucked away nicely in the freezer….just for lemon blueberry moments like this.  So complimentary of each other, these two flavors are luscious together and commonly used in all kinds of baking to include cakes such as this one that I posted in March.   (Shameless plug inserted here.)  LOL

Moist and flakey at the same time, these scones are a perfect size for a snack.  I cut the disc of dough into 16 pieces instead of 8 large pieces and the size is just enough to enjoy without feeling glutenous.  I cut the scone discs on parchment so that it doesn’t stick to the counter and makes clean up easy.  Just use a long sharp knife, using caution of course.

First cut into 8 pie slices. Then cut each pie slice into 2 triangles as closely as you can.

After I cut the disc of dough into 16 pieces, I simply place them on a lightly sprayed (with non stick coconut or canola oil) and bake.

The result is really dreamy.  Smile

Just give it a couple minutes after removing the lemon blueberry goodies from the oven..Then drizzle with the icing.  If you drizzle too soon, the glaze appears too watery and melts off the moist biscuit.  It should look like this.


I hope you enjoy!

All the best!


Blueberry Lemon Scones – Big Sky Farmhouse

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 16


    Lemon Blueberry Scones
  • 2 1/2 C. All Purpose Flour
  • 2 Tbsp. Sugar
  • 1 Tbsp. Baking Powder
  • 1/4 Tsp. Salt
  • 1/3 C. Cold Butter (Cubed)
  • 1 1/2 C. Frozen Blueberries
  • 2 Eggs, Beaten
  • 1/2 Tsp. Lemon Extract
  • The zest of one large lemon
  • 3/4 C. Heavy Cream
  • Lemon Glaze
  • 1 C. Powdered Sugar
  • 1 Tbsp, Melted Butter
  • 1/4 tsp. Vanilla Extract
  • The zest of one medium lemon
  • 1 Tbsp, Milk or Cream (Add more or less for desired consistency.)


  1. Preheat the oven to 400 degrees.
  2. In a large bowl, dry whisk the first four ingredients together. (Flour, sugar, baking powder, and salt.) Using a sturdy pastry cutter, cut the butter into the flour mixture until it resembles small crumbles. This usually takes 1-2 minutes. You can also use to butter knives to cut the butter in if you don’t have a pastry cutter but this process takes a bit longer, 5-6 minutes. Add the frozen blueberries to the flour/butter mixture. Lightly toss the blueberries with the mixture to coat the berries.
  3. In a small separate bowl, beat the eggs with a fork. Add the lemon extract, lemon zest, and heavy cream. Whisk together. Pour the egg mixture into the larger bowl containing the blueberries and flour. Gently fold the cream and flour mixture together in your bowl using a fork. Careful not to over mix. Once the flour has almost absorbed (you will see some remnants of crumbly flour but that’s ok) take your hand and gently fold the mixture together in the bowl about 4-5 times. This will pick up all the crumbly remnants of flour and butter. (The mixture will become easy to work with and a semi-solid dough ball inside the bowl.)
  4. Gently shape the dough into a round disc with an approximate depth of 2 inches with your hands. Set the disc of dough onto a piece of parchment paper and press down lightly to enlarge and flatten out the disc somewhat. Using a sharp large knife, cut the disc into 8ths like you are cutting pie slices. (We like our scones to be smaller so I then cut my pie slices again while trying to keep a triangular shape.) See photo. This will make 16 small scones. If you decide to leave the dough in 8 slices, the scones will rise a little in the oven and you should increase your cooking time accordingly.
  5. After slicing your scones into 16 triangles, place them about an inch a part on a greased cookie sheet and highly brush with the remaining liquid whipping cream. I use a flat cookie sheet without sides as I believe the air circulates better and browns the edges nicely.
  6. Place in the oven on a rack towards the center and bake for 14-16 minutes. Our oven takes 15 exactly.
  7. While the scones are baking, mix all the ingredients for the glaze in a medium bowl. Depending on how creamy or thick you like your glaze, add or subtract more liquid as you see fit.
  8. When the scones are finished, remove them from the oven and let them cool 2 minutes on the cookie sheet. Then drizzle your glaze over the top and serve immediately or let them cool completely on the cookie sheet. Enjoy!

Kasey Matthews Johnson

Kasey Matthews Johnson

Hello there. I'm Kasey. Wife, Air Force mom, new mom-what? (Yes, I love being a mom so much, I started over!), new to beautiful country living, raising Galloway Grass Fed Beef Cattle, complete homebody and retired Police Lieutenant from Sin City, Las Vegas. Welcome to my blog!
Kasey Matthews Johnson

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