Lemon Blueberry Scones

Lemon Blueberry Scones

Although I can eat a scone anytime of the year now that temperatures are dropping and there is actually a few flakes of snow on the hood of my car, they seem to be calling my name on a more frequent basis.

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Lemon Blueberry Scones

If you are still purchasing your scones at the local shop stop immediately and give these Lemon Blueberry Scones a try.  One bowl baking at it’s best and no ‘knead’ to be intimidated.  Worried you’ll eat the whole batch yourself?  Which is a definite possiblilty as a warm from the oven scone is swoon worthy.  Pack your cooled scones into a ziplock bag (or maybe 2 for extra protection), freeze and thaw as desired.  Once thawed, a few seconds in the microwave to warm slightly will give you the ‘hug’ you need to start your day, or finish your day, or brighten your afternoon.  Heck, heat up 2 and share with someone!

If your new to baking remember for scones you need COLD butter and when zesting make sure to only use the outer peel not the white part underneath the skin of the lemon.  The pith is the bitter white just under the thicker skin so go lightly!  Don’t worry if you have a little more or less of the zest, whatever you have will work fine.


Lemon Blueberry Scones

Most important, make sure your baking powder is fresh, fresh, fresh.  If it has been open and sitting in your cupboard for over 6 months toss and purchase the smallest container you can.  Baking soda and powder lose their magic powers so don’t buy the giant Costco container if you will not be using it up in several months!!

Fresh or frozen blueberries work in this recipe and I recommend using the small wild blueberries for the best taste.  If using frozen berries you may need to bake a minute or two longer but remember to check half way through the baking time to see how quickly they are baking.

For an extra touch you can mix a little lemon juice with some icing sugar and lightly drizzle your cooled scones!

Lemon Blueberry Scones

Preheat oven to 375F. Line a baking sheet with parchment paper.  Makes approx. 8


1 3/4 cup all-purpose flour

3 tablespoons granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon lemon zest

1/2 cup cold butter

1 egg

1/4 cup whipping cream or 18% cream

1 cup fresh or frozen blueberries


In a large bowl, combine the flour, sugar, baking powder, salt and zest.

Using a grater (I use a box grater and the larger holes) grate the cold butter on top of the flour mixture.  With your hands lightly toss the flour over the butter until lightly coated.

Stir in the egg and cream and then the blueberries (mixture may look messy) until you have everything combined.

Onto a lightly floured surface turn out dough.  At this this point you might have to gather some bits together so don’t panic.  Either pat out or roll out your dough into a large circle about 1 1/2 inches thick.  Place on prepared baking sheet.

(I find when using the frozen berries my mixture is easier to pat out but with fresh berries easier to lightly roll out.)

Using a pastry cutter or knife cut dough into 8 pieces and separate slightly.

Brush with a little cream and sprinkle with some granulated or coarse sugar.

Bake 15 minutes until golden and just firm to the touch.  Remove from oven and cool slighly before eating.



Blueberry Oat Muffins


Simple, moist, slightly sweet with wild blueberries folded in at the end.  These muffins require 9 ingredients in total (counting the salt!) and a few minutes of time you will be glad you set aside to bake these.

Before you get going on these muffins I thought I’d share a little information.  Did you know 95% of the world’s crop of oats is animal feed.  They have limited use in ‘raised’ bake goods and it is difficult to separate the husk from the grain making them hard to process, limiting their use.

Ever wonder what the difference is between the bags of Oats on the grocery shelf? Basically the difference between old fashioned, quick cooking and instant is how flattened they become after the whole oats (which have been quartered or halved and then steamed) are pressed between steel rollers.  The thinner they are the faster they cook!

For these muffins I used frozen Canadian wild blueberries.  BlueberriesThey are the nice small blueberries.  I find the larger blueberries to be less sweet and have a tougher skin.  Buy a bag of the frozen berries and use the leftovers the day after next for another batch of these muffins or to top your yogurt or throw in a smoothie.

To avoid a purple looking muffin fold in the berries straight from the freezer (don’t allow to thaw) with as few strokes as possible.

Blueberry Oat Muffins

1 cup oats (not quick cooking or instant)

1 cup buttermilk

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp salt

3/4 cup packed brown sugar

1 egg, slightly beaten

1/4 cup butter, melted

1 cup blueberries (fresh or frozen)

Preheat oven to 375F.  Paper line or grease a 12-cup muffin tin.

Combine the oats and buttermilk in a medium bowl and let stand for a couple of minutes.

In a medium mixing bowl combine the flour, baking powder, salt and brown sugar.

To the oat mixture add the egg and butter and mix together well.

Add the dry ingredients next and stir to combine.  Gently fold in the blueberries.

Fill the muffin cups about 2/3 full and bake for 20-25 minutes or until tops spring back when lightly touched.

Now brew some coffee or a ‘cuppa’ and enjoy a warm muffin, maybe with a little spot of butter on top!  Heavenly and  just sweet enuf to make your morning, or afternoon, or snack a little nicer.image