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Blueberry & Lemon Scones

Hot out of the oven!! So easy to make. I grated the frozen butter last night to make things easy and put it in a baggie in the freezer. You can add any kind of fruit that you want. I was going to make strawberry but I forgot to buy them yesterday so I had frozen blueberries and a lemon so that is what I used.


2 cups all-purpose flour (spooned & leveled), plus more for hands and work surface

1/2 cup granulated sugar

1/2 teaspoon salt

2 1/2 tsps. baking powder

1/2 cup (one stick) unsalted butter, frozen

1/2 cup Whipping Cream (plus 2 Tbsp for brushing)

1 large egg

1 1/2 tsps. pure vanilla extract

1–1.5 cups fruit ( I used frozen blueberries but they can be fresh)

1 Cup Powdered Sugar

3 tsps. Lemon Juice


Whisk flour, sugar, salt, and baking powder together in a large bowl. Grate the frozen butter using a box grater.

Add the butter to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.

Whisk 1/2 cup whipping cream, one egg, and vanilla extract together in a small bowl.

Drizzle over the flour mixture, little by little and then add the fruit and then mix together until everything appears moistened.

To make triangle scones: Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough Disk should be 8" round. I used a tape measure for sure! Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons whipping cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

Brush scones with a little heavy cream.

Place scones on a lined baking sheet and refrigerate for at least 15 minutes.

Meanwhile, preheat oven to 400°F

Line a large baking sheet with parchment paper and arrange scones 2-3 inches apart on the prepared baking sheet.

Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool on a wire screen.

Mix one cup of Powdered Sugar with ~3 Tbsp of lemon juice and stir until smooth. Drizzle over room temperature scones. I also added a little Lemon Zest on top.

Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.



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