Blueberry Lemon Scones

Meritage Meadows Inn

21407 NE Union Hill Rd , Redmond, WA 98053-7714 USA


  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • baking powder
  • table salt
  • lemon zest - grated
  • low fat milk
  • lemon juice
  • powdered sugar


  1. Preheat oven to 425 degrees (400 convection) Whisk together the flour, sugar, baking powder and salt in a medium bowl.
  2. Cut butter into flour mixer in a food processor or with a pastry cutter until mixture resembles corn meal
  3. Stir in milk until a wet dough is formed. turn out onto heavily floured board and knead 4-6 turns until dough comes together. pat out to 3/4 inch thick circle and cut into 16 scones with pizza cutter. Place scones on baking sheet and bake for 15 minutes until golden brown.
  4. Whisk powdered sugar into lemon juice to make a stiff fondant. Brush over slightly cooled scones. Serve.
  5. Mix in the lemon zest and blueberries
About this recipe:

Blueberry Lemon Scones