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Blueberry Lemon Scones

Blueberry Lemon Scones
  • Prep 15 min
  • Total 0 min
  • Servings 16
Fresh, light scones are perfect for breakfast, brunch or coffee time.
By Good Life Eats
Updated May 21, 2015


  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3/4 cup sugar
  • 1 teaspoon salt
  • zest of one lemon
  • 1 cup cold butter, sliced
  • 2 eggs
  • 1/3 cup frozen lemonade concentrate
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1 1/2 cup fresh blueberries
  • 1/2 cup powdered sugar
  • 1 tablespoon lemonade concentrate


  • 1
    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.
  • 2
    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 8 wedges.
  • 3
    Bake in a 375°F 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.

No nutrition information available for this recipe
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