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Double Blueberry Scones w/ Lemon Glaze

 It is never a bad thing to double the fruit in a recipe. I highly dislike eating a fruit muffin or pastry and there is hardly any fruit in it! So naturally I had to double the fruit. And of course, anything with lemon has to be good! These scones combine the sweet juiciness of blueberries with the perfect tartness of lemons. They are nice and crisp on the outside with so much flaky moisture inside (if that makes sense). Each individual blueberry was sweet and popped right inside of your mouth, delicious!

Nayna at Simply Foods is hosting Breakfast Club #12: Berries. It is an event by Helen at Fuss Free Flavors. I thought these blueberry scones are perfect for highlighting what you can do with some fresh berries and a little amount of time. You can even freeze the individual pieces of scone dough and bake in the morning for fresh scones for breakfast!

Also, this Blueberry Scone Easy Recipe is perfect for the Food Palette Series: Purple Event.

Delicious Rating: Scones are simple of enough to make, don’t overwork the dough! Fresh blueberries are in abundance now here in Mexico. If you can’t get your hands on them, use a different fruit or even lemon zest or pumpkin…both equally delicious! I will definitely make these again, even cut them into cute small triangles and bring to a brunch. My scones didn’t brown a lot so if you prefer your scones to be browned more, brush with egg or milk to do so. The glaze has to be one of the best things I have ever eaten in a spoon! It adds that lemon taste you need to take these scones over the edge of deliciousness. Don’t leave it out!


Double Blueberry Scones w/ Lemon Glaze
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Yields: 8 Scones
Perfect for a quick baked breakfast bread or brunch.
  • 2½ cups flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 4 tbsp sugar
  • 6 tbsp cold butter
  • 1 cup soy milk
  • 2 cups fresh blueberries
  • Glaze:
  • ½ cup lemon juice, fresh squeezed
  • Zest of 1 lemon, fine
  • 2 cups sugar
  • 2 tbsp butter
  1. Preheat oven to 400 degrees F.
  2. Combine first four ingredients.
  3. Add cold butter and cut butter into flour with fork or pastry blender.
  4. Fold in blueberries and soy milk, be careful to not be rough to not burst the berries.
  5. On a floured surface shape dough into a rectangle, 12x3x1.
  6. Cut into 4 equal squares.
  7. Cut squares diagonally to make two triangle shapes.
  8. Place the 8 triangle scone doughs on a baking sheet and bake for 18 minutes.
  9. Allow to cool on a wire rack.
  10. In a saucepan heat lemon juice and sugar over medium heat until sugar is dissolved.
  11. Add in zest and butter and whisk smooth.
  12. Drizzle over scones before serving.

A mixer is not required for this easy recipe, just a firm spatula or wooden spoon.

Don’t they look beautiful! The dough can be a little sticky so use floured hands when handling.

If you want smaller triangles, cut again in half or shape as you please.

Use an egg wash for a more browned scone.


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