Blueberry Lemon Scones

Breakfast and Brunch, Scones | 5 comments

Remember how for the past two weekly menu posts I’ve said I was going to make a certain Blueberry Lemon Scone recipe? I finally did. Sort of. See the first scone recipe that I ever made was so good in my mind that I couldn’t imagine anything else better than it. And the family loves it too. Especially Eric.

Since I really wanted to try blueberry and lemon together, I decided why mess up a good thing? Instead of using a new recipe, I adapted the Orange Cranberry Scone recipe and created a Blueberry Lemon version. Sorry Tyler Florence, but I don’t think I’ll be trying your recipe any time soon, because these turned out too good to not make again.

I hope there will be some leftover for breakfast tomorrow morning, but that is doubtful. Eric seems to have the need to perform multiple “quality control” tests on scones, and he’ll be home in about a half an hour. Less than that by the time I hit the publish post button. Maybe I’ll hide a few.

Blueberry Lemon Scones
adapted from Orange Cranberry Scones by Pat in Kansas

  • 4 cups flour
  • 4 teaspoons baking powder
  • 3/4 cup sugar
  • 1 teaspoon salt
  • Zest of one lemon
  • 1 cup room temperature butter, sliced
  • 2 large eggs
  • 1/3 cup frozen lemonade concentrate
  • 1/3 cup milk
  • 1 tsp vanilla
  • 1 1/4 cup fresh blueberries
  • 1/2 cup powdered sugar
  • 1 T frozen lemonade concentrate

Combine the flour, baking powder, sugar, salt, lemon zest and blueberries. Cut the butter into the flour mixture until it resembles coarse sand. In a small bowl, whisk the eggs, lemonade concentrate, vanilla, and milk together. Stir into the flour mixture until the dough is moist, do not over mix.

Turn the dough out onto a floured surface and knead a couple of times. Divide dough into two equal balls. Pat each ball into an 8 inch circle. Place each ball onto a parchment paper lined or greased cookie sheet. Score each circle with a knife into 6 wedges. Bake in a 375 degree oven for 20-30 minutes, or until done and lightly golden. Allow the scones to cool. Meanwhile, stir powdered sugar and lemonade concentrate together. Drizzle over cooled scones.

Note: Have you entered the POM Wonderful Giveaway yet? Entries will be taken HERE until Midnight PST 3/20.

*My only complaint about this recipe is that I felt I had to be really careful not to demolish the blueberries while kneading it. I suppose that would happen with any blueberry scone.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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  • 1
    Kasey - March 19, 2009 @ 11:32 pm

    Yummm! I love the combination of blueberries and lemon. I just made my first batch of scones–will have try give these a try sometime.


  • 2
    RecipeGirl - March 19, 2009 @ 11:37 pm

    My favorite flavors :) I’m glad you added a little glaze on there. That makes them perfect!


  • 3
    Leslie - March 20, 2009 @ 1:58 pm

    I adore Blueberry and lemon together!! And this icing!!!Ohhhh My Hubby would go to the ends of the Earth for me If I made these for him!!! I think I will!!!!LeslieLeslieVeg@msn.com


  • 4
    Anonymous - March 20, 2009 @ 2:38 pm

    Mmmm, those look wonderful! I agree, love the glaze.I have loads of blueberries in the freezer, will have to try this one. luv2bake


  • 5
    Lisette - March 20, 2010 @ 8:02 pm

    I made and reviewed the cranberry orange variety! They are SO good! Here is a link –


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