Blueberry-Lemon Scones


I was really contemplating not mentioning that the date of my last post and this one are rather far apart in time… let’s go with about 7 months… but the mere fact that I haven’t written a blog post since September, of well, now last year, makes me feel rather pathetic. Almost 7 months have gone by and I’ve neglected QFGE – I feel like a bad mother. Thankfully though, I’ve managed to find a chunk of time to sit down and write a post for all you who have been at the edge of your seat waiting for this day (I’m truly hoping everyone can sense the sarcasm in that statement).

blueberry scones

I guess I should start off by wishing everyone a Happy Easter! And may your Easters be filled with friends, family, delicious food, and the knowing that your sins has forever been forgiven. We traditionally do brunch for Easter, and this year I knew exactly what I wanted to bring to the table. I’ve been dying to make blueberry scones, you know, the ones that are crumbly and moist, but hold up just enough to dunk into your coffee? Yeah, those kind. So that’s what I made, crossing my fingers the entire time they baked that they wouldn’t be an epic fail. And they weren’t! They were actually, if I may say so myself, quite delicious. Not too sweet, not too dry, and perfect for dunking. These will be bookmarked and probably be made more often than my skinny jeans would like!

Blueberry Lemon Scones
recipe adapted from La Petite Brioche


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon grated lemon zest
  • 1 stick cold unsalted butter, grated
  • 1 large egg, lightly beaten
  • 3/4 cup cold heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup blueberries, fresh (I think I’d add a handful more next time I make these)
  • extra heavy cream for brushing the tops
  • raw sugar for sprinkling the tops

Grate butter and keep in fridge until ready to use. In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 1/2 cup sugar, the baking powder, lemon zest, and salt. Add the cold butter and mix at the lowest speed. Lightly whisk together the egg, vanilla, and heavy cream in separate bowl and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy. Add the blueberries to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn’t stick.

Shape the dough into a square. Cut the square into quarters then cut again into eighths, diagonally, making triangles.

Brush the tops of the scones with heavy creme, sprinkle with sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.

Serve warm, with butter or preservatives. Enjoy!