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  • Writer's pictureJenn Clayton

Lemon Blueberry Scones

Tender, flaky and even lazed with a lemon powdered sugar mix! SO GOOD!

Fresh blueberries and a dreamy lemon flavor! Makes a GREAT Breakfast or snack!

Full recipe in video below


  • 2 cups all-purpose flour , spooned and leveled

  • 1 tablespoon baking powder

  • 3 tablespoons granulated sugar substitute

  • 1/2 teaspoon kosher salt

  • zest from two lemons (about 2 tablespoons), divided

  • 6 tablespoons chilled light butter , cut into small cubes

  • 1 cup fresh blueberries (*see note)

  • 3/4 cup whole milk

For The Glaze

  • 2 cups powdered sugar substitute

  • 1/3 cup whole milk (or as needed for glaze)

  • 1/2 teaspoon lemon juice

  • lemon zest

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

  • In a large mixing bowl, combine flour, baking powder, sugar, salt, and half of the lemon zest. Add butter and cut in with a pastry blender (or your hands) until mixture resembles fine crumbs.

  • Toss in blueberries and coat lightly with the flour mixture. Add milk and fold together gently until the mixture just begins to come together and form a soft dough. It will be wet. (Do not knead or over mix the dough.)

  • Turn dough out onto a floured surface and pat into a 1-inch thick circle. (If dough is very sticky, sprinkle with just a hint of flour.)

  • Using a sharp knife or bench scraper, cut into 6 (or 8) equal triangles.

  • Place scones on prepared baking sheet and bake 16-18 minutes or until no longer wet, golden, and cooked through. (All ovens run differently.)

  • Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.

  • In the meantime, make glaze by whisking together powdered sugar, milk, lemon juice, and the remaining lemon zest until smooth. (If glaze is too thick, add a bit more cream. If it’s too thin, add more powdered sugar.)

  • Generously drizzle scones with the glaze. (Glaze will firm up when scones are completely cool.) Eat and enjoy!

6 Scones:

207 calories

5g fat

34g carbs

5g protein

Recipe inspiration from

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