Scones are my bakery treat of choice to have with coffee. Why? Because they’re not too sweet, they’re not too rich, and they’re not too heavy. Especially when they’re dotted with juicy blueberries and topped with a bright and zesty lemon glaze. Homemade scones are especially great because they’re incredibly easy, super inexpensive, and they freeze really well, so you can keep them in the freezer to reheat one at a time when that craving hits. And of alllll the flavors of scones, these Lemon Blueberry Scones are by far my favorite!
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What is a Scone, Anyway?
It’s important to note that the word “scone” can mean different things depending on where you are in the world. Classic British scones are simple, with not a lot of fat or sugar, they’re often round, and are served with clotted cream and jam. In the U.S., scones are decidedly more dessert-like with a crust of sugar on top or a drizzle of glaze, they’re served with coffee or breakfast and are often triangular in shape. But the bones are the same. It’s a deliciously tender and flakey baked good leavened with baking soda or baking powder, rather than yeast. They’re quite similar to what we call a biscuit in the U.S., although scones are usually a little more dense and less rich.
This Lemon Blueberry Scone Recipe is for a U.S.-style scone. It’s sweet, although not as sweet as a muffin or cupcake, triangular in shape, and deliciously crumbly. It’s the perfect side for a hot cup of coffee!
If you’d like to learn more about British-style scones, try this recipe for Authentic British Scones from Curious Cuisinière. She does a great job breaking down the difference between the two types of scones.
Fresh Lemon is a Must
While I use bottled lemon juice for a lot of recipes, this is one where you definitely want to use fresh lemon. The lemon zest is where most of the lemon flavor comes from in the scones, while the juice just provides tartness to the icing.
How to Freeze Lemon Blueberry Scones
As I mentioned in the intro, I love to keep a batch of these Lemon Blueberry Scones in the freezer. To freeze the scones, first make sure they are fully cooled to room temperature (which they should be before adding the glaze, anyway). You can either freeze them without the glaze, or glaze them and wait about 30 minutes for the glaze to dry slightly. Then just place them in a gallon-sized freezer bag and toss in the freezer. The glaze will absorb a little moisture while in the freezer, but they’re still quite tasty!
To thaw the frozen lemon blueberry scones, either let them sit out at room temperature for about 30 minutes, or microwave for about 30 seconds straight from the freezer.
Lemon Blueberry Scones
Servings 8Ingredients
- 1 lemon ($0.60)
- 2 cups all-purpose flour ($0.19)
- 2 Tbsp granulated sugar ($0.02)
- 2 tsp baking powder ($0.05)
- 1/2 tsp salt ($0.02)
- 6 Tbsp cold butter* ($0.66)
- 1/2 cup blueberries, frozen or fresh ($0.89)
- ¼ cup milk ($0.10)
- 2 large eggs ($0.47)
- 1 cup powdered sugar ($0.07)
Instructions
- Preheat the oven to 425ºF. Zest and juice the lemon. You'll need about 1 tsp lemon zest for the dough and 2 Tbsp lemon juice for the glaze.
- Combine the flour, baking powder, sugar, salt, and lemon zest in a large bowl. Stir until they are very well combined.
- Grate the butter into the flour mixture and stir until the butter is well incorporated and no large lumps remain.*
- Add the blueberries to the flour mixture and stir to combine (no need to thaw first, if frozen).
- Whisk together the milk and eggs, then pour it into the bowl with the flour and bluberries. Stir everything together until it forms a cohesive ball of dough, with no dry flour remaining on the bottom of the bowl. If the dough is too dry to come together into a single ball of dough, add a splash more milk (1 Tbsp or so) until it comes together.
- Press the dough out into a flat 8-inch diameter circle. Cut the circle into eight wedges. Place the cut scones on a parchment lined baking sheet.
- Bake the scones in the preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the baked scones to a wire rack to cool.
- Allow the scones to cool completely, then combine 1 cup powdered sugar with 2 Tbsp lemon juice until it forms a thick glaze. Drizzle the glaze over the cooled scones, then enjoy!
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Equipment
- Enamelware Sheet Pan
- Parchment Paper
- Measuring Cups Spoons
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Video
Love lemon and blueberry together? Me too! Try these other great lemon blueberry desserts: Blueberry Lemon Curd Shortcakes, Lemon Blueberry Cornbread Skillet, or Lemon Blueberry Cream Cheese Galette.
How to Make Lemon Blueberry Scones From Scratch – Step By Step Photos
Preheat the oven to 425ºF. Zest and juice the lemon. You’ll need 1 tsp zest, and about 2 Tbsp juice. The zest will be used in the scone dough, the juice will be used later for the glaze. Combine 2 cups all-purpose flour, 2 Tbsp sugar, 2 tsp baking powder, ½ tsp salt, and 1 tsp lemon zest in a bowl. Stir until very well combined.
Grate 6 Tbsp cold butter into the bowl with the flour mixture. Stir everything together until the butter is very well mixed into the flour and no large clumps remain.
Stir ½ cup frozen blueberries into the flour mixture. Do not thaw the blueberries first.
Whisk together ¼ cup milk and 2 large eggs
Then pour the egg mixture into the bowl with the flour and blueberries.
Stir everything together until it forms a stiff dough. There should be no more dry flour left on the bottom of the bowl. If it’s too dry and won’t stick together in a cohesive ball or there is a lot of flour left on the bottom of the bowl, add a small amount of milk (maybe 1 Tbsp) to bring the dough together.
Press the blueberry scone dough out into an 8″ diameter circle, then cut it into eight wedges.
Place the cut scones on a baking sheet lined with parchment paper.
Bake the scones in the fully preheated 425ºF oven for 15-17 minutes, or until they are golden brown. Transfer the scones to a wire cooling rack to cool.
Allow the scones to fully cool before making the glaze. Once ready, stir together 1 cup powdered sugar and 2 Tbsp lemon juice until it forms a thick glaze.
Drizzle the lemon glaze over the blueberry scones. If the scones are still hot or warm when you try to glaze them, the glaze will simply melt off, so make sure the scones are cool first!
Serve your delicious, homemade lemon blueberry scones with a hot cup of coffee and enjoy the day!
I just made them. My partner loved them.
I was so nervous when I was making these. The dough was weird and I had to add a couple of splashes of milk to finally get it to come together. My frozen berries were starting to soften and the dough turned blue. I was like – there is no way this is going to work. But on the other hand I have never, not once, had a Budget Bytes recipe fail. Sure enough, they baked up great and we absolutely loved them. I’m already planning on trying a raspberry version. The only thing I might do differently is sprinkle the tops with raw sugar before baking instead of doing a glaze.
Hi Beth! I’m not very good at baking. I tried making this but the dough was extremely sticky And difficult to work with. Do you have any idea what I did wrong?
Sorry to hear that! Ironically, as a former professional baker, I absolutely HATE getting my hands dirty. I would guess your batter turned out sticky rather than stiff and dry because there either wasn’t enough flour or too much milk/egg. I’d suggest making sure to use the correct type of measuring cups for dry ingredients (individual cups) vs. liquid ingredients (Pyrex measuring cup). We have links to both on our Shop page (follow the link below, and select the image of the product to visit an Amazon page to purchase/find more information) — but you can usually find both in the kitchen tools section of most grocery stores.
https://www.budgetbytes.com/shop/
You can also add the milk in multiple additions in the last step — that way, you only add just enough, using our step-by-step process photos under the recipe card as a visual guide for what to look for. Chilling the dough in the fridge for about 30 minutes after mixing, and/or dusting both the dough and your hands lightly with flour before working with it will also help make it easier to handle.
I hope that helps! ~ Marion :)
I did put a little of flour on the parchment & my hands. It worked perfectly. Next time I will freeze the butter before grating it.
I’m not a very experienced baker but I wanted to try my hand at scones. This was a surprisingly easy recipe and the scones came out great! I used vegan butter and vegan milk, and used a free range egg to make it as vegetarian/vegan friendly as possible and everything worked. I was very pleased. I think I’ll try my hand at clotted cream next since I have some frozen heavy cream I need to use up and make another batch of these scones.
LOVE, LOVE, LOVE these Scones! I used fresh blueberries and had to delay my husband from eating them until they cooled and had glaze on them! LOL!
I followed your recipe to the T and they came out lovely…not quite as brown as yours, but golden! Scones are one of my fav’s to bake, so will try other recipes you give us!!
Thank you so much for clear and easy directions as well as delicious treats!
I’ve never made scones before and these came out perfectly! Followed everything exactly except I might have only baked them 14 minutes, I went to check after 13 minutes and they basically looked done. Used fresh blueberries and didn’t have any issues when them getting mushed up when mixing. Only annoying part making them was the butter, I’m going to keep it in the freezer even longer next time.
Sounds lovely. Will try it, with a few tweaks. I am vegan, so no butter or milk. May try something like Stevia for all the sugar. I think I will use eggs. Anyone know of a good substitute for eggs? I think boiled chia, scoop off the topping.
Another keeper recipe!! I messed up and put in all the zest instead of 1 tsp. My dough was sticky and hard to cut into sections, so they didn’t look like pretty triangles. Next time I’ll freeze the butter for a few minutes as you suggest.
Delicious despite my mistakes. Thank you for idiot-proof recipes that make me feel like I can cook. 😀
The flavor is good but they look terrible. The dough was dry so I added a bit of milk. Then the frozen blueberries melted leaving me with a blob of very wet purple dough. Hard to pat out, hard to cut hard and move to the parchment. I may try again someday.
It’s normal, same thing happened to me in my first and second attempt, try using whole wheat flour for your mixture instead of regular flour and you should get the dough in how the picture looks. Hope this helps!! :)
Omg please ignore my stupid reply, I’m an idiot that didn’t realize that whole wheat flour wouldn’t work. I am so sorry
So far so good! They are in the oven right now, and I screwed up and forgot to whisk the milk and the eggs first, I ended up getting blue dough instead of what the picture shows, but I just pulled a tray out and it looks exactly like the picture! Thank you! I’m about to make the glaze so I’ll come back and edit if I can
Omg- they are so good! The only thing I would say to do while making the glaze is to add as much lemon juice as you need until it fully starts to get smoother, but other than that, it’s great!! One million out of ten!!! (Don’t be stupid like me and forget to whisk the eggs and milk 🤣)
How long can I freeze these for?
There’s no definitive cut-off, they’ll just slowly get dried out over time. :)
Amazing and easy! I am gluten intolerant so I used a gf flour and these came out so good! I added a little extra flour because the batter looked wetter than hers in the picture.
Will make again. So, first time making scones. My flour didn’t completely incorporate, so added a bit of egg/ milk mixture (went back and read later to just add some more milk). I was afraid they were going to be like bricks, When we are then my friend said ,”Where did the scones come from?” was the best compliment of the day. I was proud to say, “I made them”.
*when we ate them. Whoops!
Hello looking forward to trying these. Just wondering if I can make the dough the day before baking? If so how long do you recommend at room temperature before baking? Thanks!
I haven’t tried making the dough the day before, but I’m going to guess that it’s probably best to make it the day of. One reason is that it contains baking powder, which still reacts at cold temperatures, just at a slower rate. So if it’s been activated by the moisture for a full day, that might affect the leavening. The moisture from the blueberries may also slowly seep into the dough throwing off the dry-liquid ratio.
I made these yesterday and put them in the freezer, glaze and all. 30 seconds in the microwave and what a delicious treat on a Sunday morning. I used 1 cup of blueberries. I had frozen them dusted with flour, and they did not break down at all; the scones did not turn purple. I also made two smaller rounds of dough; and cut the scones into 6 pieces per circle. So we ended up with 12 beautiful little scones.
Thanks to this recipe, I’ve made scones before but this one is so easy Especially the butter part of it. And they taste really good.
Just took mine out of the oven. I used frozen blueberries. Could not properly combine dough without blueberries breaking down a little, so scones came out looking a little purple-blue. Haven’t tasted yet but they do smell good. Waiting for them to cool so I can glaze them.
Another home run! Best scones I’ve ever had and my sister loved them, she doesn’t normally like scones. Easy and absolutely delicious!
Best recipe for Blueberry/Lemon scones! Simply delicious!! Thank you so much!
All I can say is wow! Today is my husband’s birthday and I surprised him by making these for breakfast. He loved them! I added some of the lemon zest to the icing. We love lemon! Thanks for yet another delicious and inexpensive recipe!
What kind of milk would you use? Is skim ok?
Since there’s not a lot of milk in this one you can probably get away with using skim, but whole milk will definitely be better. :)
Thanks for info about the milk.
I’m a huge scone fan myself and look forward to making these! Also I love your website, it’s my go to for great easy recipes. :)
Big scone fan here- I agree I don’t like an over the top pastry with my morning coffee either. I do have to say that my scone got a bit too dried out reheating in my microwave :( Going to leave 2 in the fridge the night before instead so they keep their texture :) Thanks!
I made a variation on these – used vanilla, orange oil and chocolate chips for the flavoring, and they came out so soft and light yet hearty! I think I prefer a cakier scone so the addition of eggs is to my liking.
Next time I think I’ll use my lime oil and some candied ginger….
Is it too much to ask for the metric measurements as well?
Yes, unfortunately, I’m a team of one at the moment and I can’t test each recipe with the metric measurements to make sure they’re correct. I’ve explored many different options for automatic conversions and they’re all really buggy so I don’t feel comfortable providing measurements that I can’t double-check.
I just made these and they are so good!
This scone recipe is absolutely delicious! BUT I would recommend using only frozen blueberries instead of fresh.
The first time I made it, I used fresh blueberries and the dough was a soggy mess, no matter how much flour I added to get it to harden. Having already pre-heated the oven, I decided to give it another go. I took extra care to follow the instructions to the T and use frozen blueberries instead (which I thankfully had in the freezer), and it came out perfect! Like something you get at a cafe or bakery. I will definitely be making again!
I made these yesterday–it was perfect timing that you posted this, as I had some leftover blueberries, an extra lemon that the grocery store had added to my order randomly, and some buttermilk I wanted to use. I subbed it in for the milk and it made the scones extra tender. Delicious!
Love the taste of lemon with blueberries! My blueberry bushes are about ready to pick, so I’ll keep this recipe handy. Try adding a pinch of nutmeg for another nuance!
These sound delicious. I always consider scones MORE rich than biscuits but that’s because I tend to go with the older way of making biscuits – 60’s and 70’s era – when there was NO sugar in the biscuits and only 2 Tbs. of fat to 2 cups of flour. Even scones only had a couple of TSPs of sugar rather than tablespoons unlike today’s versions. We’ve all developed a sweet tooth and I enjoy my scones just as your recipe ingredient amounts are now. So scones are my sweet style and biscuits are still the old way for me. It definitely keeps the scones treat worthy.
Sugar is listed in the ingredients, but not in the instructions. So I missed adding it, but they turned out well anyway, baking 15 minutes in my oven.
Thanks for catching that, I got it fixed! It goes in with the flour. :)
I’m pretty peeved right now – I made a sticky mess because the instructions don’t say when to add the granulated sugar. I caught this at the end and added it but then this meant smashing my berries in the process. I feel like this was a big waste of time and ingredients. I’m trying to salvage what I can.
Made these a couple times! Planning on it again!
An easy and super delicious recipe!
So many scone recipes call for cream; what does it add that is not required, as these are very good.
Love this recipe! It is so easy to make!
Is nutrition information available for this recipe?
We only recently brought on a Registered Dietician to our team. She’s working hard behind the scenes to update the entire recipe database, over 1500+ recipes, with nutritional information. She’s working her way from the newest recipes back and it takes some time to update them all. Stay tuned!
Approximately how much lemon zest? Zesting the entire lemon peel seems like a lot? Thank you!
Oh yes not a whole lemon. It’s about 1 Tbsp.
I’ve made these before, with good results. I didn’t have any citrus, so substituted 1/4 cup shredded unsweetened coconut. The recipe turned out wonderfully! I like the dried wild blueberries from Trader Joe’s because they’re tiny, which spreads out the blueberry flavor.
I made these with mixed frozen berries (mulberries, blackberries, blueberries, raspberries) and they turned out perfect!
These turned out absolutely delicious! Made them for a lactose intolerant friend, so we used almond milk and they still turned out great! I’ve made them with both frozen blueberries and fresh halved raspberries on different occasions based on what we had on hand, and both versions were a hit.
Rachel, what did you use in place of the butter for your lactose intolerant friend?
I’m sure you’ve come up with an answer by now, but I would recommend vegan butter since it’s totally dairy free. Margarine might be fine for lactose intolerance, too, come to think of it. But I don’t know.
You could try shortening
Love, love, love these! We always have lemons and frozen berries on hand, so it’s a great recipe for me to whip up when we suddenly need afternoon tea or lunchbox snacks. Made them at least 6 times now- so easy, and they always turn out perfect
Love your recipe steps that are so clearly outlined. First time making scones and the picky husband approved! So good I packed one for work tomorrow :)
These were so good! I substituted Bob’s Red Mill 1 to 1 gluten free flour, almond milk and Swerve sweetener. I had to add a few more tablespoons of almond milk, since gluten free flour tends to be dry. I also upped the blueberries to about 3/4 cup. They were so moist and flavorful. And oddly enough, they tasted even better after sitting in a Tupperware container for several hours. Best scones I’ve ever had or made.
The stickiness! The berries! Still in the oven but already know this recipe would be perfect to make with a child just learning. Can’t wait until mine is old enough to bake with me:)
Hi Beth,
I love your site! Thank you so much for all if your wonderful recipes. I really want to try these but I worry about not being able to eat them all before they start to get stale. Any recommendations on how well they freeze and how best to thaw them?
Thanks!!
Yes, baked goods freeze very well in fact! They thaw pretty quickly on the counter top because of the low moisture level, or they can be microwaved for 10-15 seconds. Just make sure to let them completely cool and wrap them well before freezing.
Fantastic! Thank you so much!
Baked these for breakfast tomorrow morning and they turned out great! I skipped the icing because I didn’t want them too sweet. My only other thing is I felt like a full cup of blueberries would be better instead of a half cup to make the blueberry-to-scone ratio higher… but I think that’s a matter of personal preference.
I made these with water instead of milk thanks to a midnight-cereal-snacker, but they turned out GREAT! I made them as part of a Christmas breakfast for a mom who could live on lemons and blueberries alone. Terrific!
Made these scones with fresh blueberries and they were awesome! Perfect for thanksgiving dessert! In case anyone is curious I used soymilk instead of milk and it still came out perfectly.
These look delicious. I’m gonna try this recipe with cranberries and orange as I don’t have blueberries on hand.
I did this and they turned out delicious!
I made these this morning with whole wheat bread flour. I remembered after I started I only had 1 egg and I was doubling it, I found a site that suggested flax seed mixed with water as an egg substitute (1 Tbsp flax in 3 Tbsp water) and I used that. I also used mixed frozen fruit, blueberries, cherries, blackberries and pomegranate. They turned out great, they look hearty but they still have that flaky buttery cakey texture. My 3 year old and 1 year old each ate 2 for breakfast, the rest came to work for sharing. I have made several of your recipes and love all of them. I have never made scones before. Thanks so much!
Hi Beth!
These turned out beautifully, even though I was a bit suss of the texture before they went into the oven- like Laura, I live in NZ and eggs arent usually included in scones! despite having a perfect texture they turned out incredibly bitter, and I just cant figure out why.. could it have been me grating the lemon rind too much? I was sure to use only the yellow and not grate the white inner layer, maybe a weird lemon? I also had raspberries with blueberries, i wonder if that could have been it? lol Im completely stumped!
Yes, it could have been both the lemon and the raspberries. Raspberries are definitely more sour than blueberries, so without more sugar, they may have amplified the bitterness of the lemon. Also, baking powder is quite bitter, so is it possible that the baking powder was measured incorrectly?
Thanks for your response! I think il give it another go this weekend sans raspberries and triple check my baking powder measurement! Im determined to get them right and do them justice haha
Our blueberries went moldy so I replaced the blueberries in the recipe for sliced strawberries… Delicious. Shared them with my sister and mother.
I actually found these through your chai scone post – I knew instantly that I needed to make them. I had to sub a few ingredients based on what I had on hand (honey instead of sugar, half raspberries/half blueberries, and vanilla instead of lemon zest – used bottled lemon juice for the glaze). Which I know makes them quite different from this recipe…this is really a nod to your base scone recipe. But Oh Golly, are these delicious. I can’t stop eating them! I also made them into mini scones like your chai recipe for easier snacking :D (even the man-friend who hates “stones” as he calls them, loves them!)
P.S. I LOVE your blog. I have been cooking your recipes for quite some time now and you’ve really got talent. Thank you!
This is a little late, considering how long I’ve been referencing this recipe, but thanks for sharing! Different ovens definitely need a little temperature tweaking, but I have yet to have a batch turn out ‘bad.’
Hi Beth! I really love your website-especially the baked oatmeal recipes, YUM! But I’m afraid I’m going to have to be snooty for a moment. Traditional scone recipes do not include eggs. This is coming from an Australian, and we love our scones! The eggs will give the scone a heavier, more cakey texture, whereas without gives a more flakey, sconey(?) texture. Not only that, it saves even more money! Give it a try & see what you think.
I do like your idea of cutting them into wedges, soo much easier than using a cutter, then gathering the scraps, rolling them out again, using the cutter, blah, blah blah.
Cheers!
PS Don’t mean to brag, but I have won awards for my scones at our local country fair, so I feel I can speak with some authority…LOL-it was a very small fair ;)
I always welcome commentary and opinions! :) I’ll have to try them out sans-eggs.
Hi Laura,
I have a small bakery at home, and I do not use any eggs in all my baking. I would really appreciate if you can share with me your eggless scone recipe.
Looking fwd to it.
Thank you so much
Kirti
I saw this recipe and I just happened to have everything on hand. Half an hour later I am enjoying wonderful scones! Thanks!
Just made these! They tasted great. So nice because I didn’t need cream or special ingredients.
Anon – Both strawberries and raspberries also go great with lemon, but the raspberries would probably bake better into the scones because they’re not as wet. Or, you could do a straight lemon scone (and maybe add a smidge more sugar to the dough). :)
What other things could I put in this recipe that would go with the lemon icing?
I love lemon but I hate blueberries with a passion.
I made these for breakfast this morning and they turned out fantastic! The best part is I had everything on hand in my kitchen. I will never buy overpriced coffee shop scones again! Love your blog and looking forward to trying out more of your recipes. :)
I’m baking these for the second time in two weeks! It’s blueberry season in North Carolina, and these scones were such a hit that I ran out to the blueberry farm to pick more. Thank you for providing such a wonderful array of new recipes for me to try- I’ve never felt comfortable around the kitchen until this blog!
Hey Lady, You’ve got the right idea! I would definitely lower the oven temp a bit (maybe 25) and cook a little longer. And yes, add just a little more flour… how much is hard to say without having seen your dough. If it’s just a little tacky, you can try just adding a little to the countertop and your hands when you’re pressing it out. If it’s super wet, I’d add a quarter cup more to the original flour/butter mix. Play around with it and I’m sure you’ll have perfect scones in no time!
Hey Beth, I love your blog! Mine turned out pretty well for a first attempt, but I had a few questions. My scones didn’t really rise as much as yours did, and the outside was REALLY crusty while the inside wasn’t quiiiiiite done at 15 minutes. I’m assuming that I just need to turn my oven down a bit on the temperature? Also, my dough seemed just a bit wetter than yours, which made it pretty hard to cut up. Should I just add a bit more flour if that happens next time?
Ha! You’re hilarious, Josh! Glad they turned out good!
Wait, you’re saying there are some other websites about food? Screw that! Anyway, I made the cheddar scones following your recommendation and they turned out perfect. I made them this morning actually, and now it’s 11:10pm and all I have eaten all day are five cheddar scones! yum yum yum. Well, one of them I kinda ate in dough form. I also followed your advice on the rubbery texture and it was almost entirely gone this time.
Josh – You’ll probably need to decrease the sugar as well. Try taking the sugar down to 1/2 Tbsp and then I would add a 1/2 cup cheese and maybe a 1/4 cup of chives. …Although I’ve never tried it. :P If in doubt, do a google search for similar recipes. I know I’ve seen a lot of cheddar scone recipes out there over the years so it may be worth it to follow a recipe that someone has already tried. Epicurious.com and Foodnetwork.com both have a huge bank of very reliable recipes. Mmm, now I want some cheddar scones!!
Thanks for the reply on the rubberiness, Beth. I am going to try these again tomorrow following your advice. I like cheddar & chives scones. Do you think swapping out the berries for cheese would be enough, or would the recipe need to be changed more than that? What quantities of cheese + chives would you recommend for the amount of scones above? Sorry if this question is too far off base :)
Since I’ve been wanting to make these but wasn’t sure when I could fit them in, I sought out some frozen blueberries. I was shocked that frozen blueberries were more than twice as expensive as the frozen berry medley (with blueberries, raspberries, strawberries, and blackberries), so I bought that. When I opened the bag I discovered that there were more than enough blueberries for the recipe, and I also found a use for the raspberries and blackberries: I mashed them up and combined them with the lemon/confection sugar icing to make a kind of berry chutney. It was awesome!
Josh- overworking the dough can make it a bit rubbery so try to just mix it until everything gets wet. It’s okay if there are a few crumbs. Also, when working with the butter, make sure it’s cold and doesn’t melt as you’re working it into the flour. I hope that helps!
Thanks. I am a novice maker of food. I tried these and they came out well, without the over-sweet flavour they have at some coffee shops. I didn’t make the frosting. Mine came out with a slightly rubbery texture. It’s not that major, but there is something rubbery rather than crumbly to the units. Do you know what that might be?
Thank you for this amazing recipe! Simple and delicious. My son really likes the texture and the great fruit taste!
I baked another batch with fresh blackberries (in sold for 99 cents…) and an orange zest and juice. Excellent!
These look AMAZING!
This looks so good! I’m going to try it soon! I posted a blog today with a $11 southern vegetable plate–that made 4 servings on my blog The-Daily-Diva.blogspot.com. Thank goodness for all the smart ladies out there sharing budget recipes!
These were a little dry when I made them. Did I do something incorrectly? Otherwise, they were fabulous and super quick to make.
I couldn’t wait for grocery shopping to try making these, so I had to substitute lemon juice for the zest. They still came out delicious. Thanks!
I’ve seen so many recipes lately for lemon desserts! So far, I think yours must be the best! The other one I really like is Ina Garten’s Lemon Yogurt Cake. What do you think? Thanks again for sharing this delicious lemon recipe!
Oops, I forgot to respond about the butter… I checked and it was actually salted. I usually just use whatever I have in my fridge and adjust the salt accordingly. So, if you use unsalted for this recipe, add a pinch more salt to the mix :)
Gotta agree with Jake, Budget Bytes is by far my favorite recipe blog.
@Jake, I’m going to assume unsalted butter, since she adds salt to it in the dry ingredients
Question:
Do you use Salted or Unsalted butter for this?
TY
I have a bunch of blueberries that need to go into this recipe. Wonderful scones.
I can’t wait to try this one.
You do the absolute best recipe blogs I have ever seen. Keep up the good work. Very inspiring!
my favorite flavors are peanut butter banana and cheddar dill! cant rule out lemon blueberry either.
I’ve never worked with gluten free flour but my guess would be yes, you can. This type of bread making does not require kneading (or “developing the gluten”) so I’m guessing that the gluten is not vital to the recipe. Give it a try and let us know how it works out!
Could you make these with gluten free flour?
Wow… croissants look very laborious! I might not have the time to jump into that until my vacation in December. In the mean time, I found a great step by step tutorial here:
http://traceysculinaryadventures.blogspot.com/2010/01/homemade-croissants-step-by-step.html
Hope that helps!
excellent idea! let me look into some recipes :)
I have a request for you. I don’t think it will be expensive… I was wondering…would you try your hand at making croissants? I want to, but I am not sure i can do it.