Lemon and Wild Blueberry Scones

Lemon and Blueberry Scones Recipe - SavvyMom

Dreaming of Starbucks Blueberry Scones? Make Your Own!

These lemon and wild blueberry scones are perfect for a lazy weekend morning, yet posh enough for afternoon tea with the ladies. You’ll want to savour every flakey, buttery crumb! Serve warm with butter and jam.


makes 8 scones

Lemon & Wild Blueberry Scones Recipe

You’ll Need

  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • zest of 2 lemons
  • 1/2 cup + 2 tbsp cold unsalted butter, cut into small pieces
  • 1 cup fresh or frozen wild blueberries
  • 3/4 cup buttermilk
  • 2 tbsp buttermilk, for brushing tops
  • ¼ cup demerara sugar, for sprinkling

Prep and Cook

  • Preheat oven to 425 F.
    Line a baking sheet with parchment paper and set aside.
    In a medium bowl, combine flour, sugar, baking powder, baking soda, salt, and lemon zest.
    Stir with a fork and set aside.
  • Add butter and, using fingertips or a pastry blender, blend into dry ingredients until mixture resembles a coarse cornmeal, with a few smaller and larger chunks.
  • Pour in buttermilk and mix with a fork until ingredients are just moistened.
    Stir in blueberries.
    Turn out onto a large piece of parchment paper and gather together with your hands to form a dough (at this point your dough should be very loose).
    Using the parchment paper (this will keep your hands clean) gently fold dough over itself a few times (this will help create 'layers' in your dough to create the flakiness you want) until it comes together and forms a dough.
    Flatten out slightly (dough should be about 3-inches thick) into a circular shape.
    Cut into 6-8 wedges.
    Transfer to a parchment-lined baking sheet.
    Brush tops with buttermilk and sprinkle each with demerara sugar.
  • Bake for 10-15 minutes, or until bottoms are golden and scones are cooked through.


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