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Blueberry Meyer Lemon Scones

Blueberry Meyer Lemon Scones

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Confession;  we sucked at our yearly cleanse this year.  We started strong;  then we crumbled.  It started with a little glass of wine, then meat, then baking!  We became addicted to these cranberry scones.  That is the problem with keeping packets of frozen cranberries in the freezer;  it is kind of like the devil lurking over your shoulder.

Then I spied fresh blueberries at the market.  Reasonably priced even.  I bought a few packets.  We juiced them.  We kept them in bowls around the house.  They were like nature’s candy.

Then I took a walk through our new little compound and spied not one, but seven neglected Meyer lemon trees.  I came home, grabbed a shopping bag and journeyed back to those neglected trees.  I came home with so many lemons, that I was not sure what to do (first).

Then Maggie sent us a care package.  Hmmm… Lemon Sugar!  There was only one thing that popped into my mind;  scones.  So there you have it, our cleanse flew out the door just as quickly as that Lemon sugar flew in.  I started baking, not one, but batches of scones.

Blueberries, Meyer lemons and sugar are like the perfect ménage à trois.  Blueberries create little pools of jammy fruit when baked.  The sweet, sugary dough cradles each burst of fruit, perfectly.  Meyer lemons add a heavenly scent to the baking sugar.  Flaky but not dry.  Moist but not soggy.  Perfect!

What are you waiting for?  You know you want a little springtime in your kitchen, and this is the perfect recipe.

*notes:  I have not used frozen fruit;  but, if I did I would drain them in a colander, very well, before mixing with the flour

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Recipe:  Blueberry Meyer Lemon Scones


2 cups all-purpose flour, + 2 tablespoons

1/4 cup sugar

2 teaspoons baking powder

1 teaspoon salt

1/8 cup Meyer lemon zest

4 ounces unsalted butter – with at least 85% butterfat – cut into pieces

1 cup fresh blueberries

1/4 cup heavy cream

1/4 cup sour cream

1 egg

premade Lemon Sugar – or make your own (mix 3 or 4 tablespoons of sugar w/a little extra lemon zest)

 How To:

Preheat oven to 425.

Line a baking sheet with a Silpat or parchment paper.

In a food processor combine all of the dry ingredients, except the 2 tablespoons of flour.

Add the zest, give a whirl to mix.

With the food processor running, add pieces of butter, a couple at a time, and pulse until pea-sized. Continue adding the butter until you use all of it.

Add the heavy cream and sour cream.

Pulse until the dough comes together.

While the dough is mixing, sprinkle the remaining 2 tablespoons of flour over the blueberries, gently fold.

Add the blueberries to the dough mixture and give one quick pulse.

Remove the dough from the food processor, and put the dough on a lightly floured surface.

Knead the fruit, gently into the dough.

Pat into a circle, about 3/4 inch thick.

Cut into triangles, I made 8 but you can make them a bit smaller or larger.

Place onto a baking sheet, with space between each one.

Make an egg wash with the egg and a tablespoon of water.

Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a little lemon sugar on each top.

Bake for 25 – 30 minutes, until the scones are golden brown on the tops.

Remove from the oven.

Let cool for 5 minutes.



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Mandi Presley

Tuesday 20th of March 2012

These look wonderful! Any tips on making your own lemon sugar?

Kay N.

Friday 17th of February 2012

My local Walmart has little sacks of Meyer Lemons this year (southern Illinois). YEA!!

Denise Woodward

Saturday 18th of February 2012

We hope that means you picked some up and are enjoying muffins this weekend. ~ Denise & Lenny


Thursday 16th of February 2012

In LOVE with that 2nd shot of the blueberries. The light in your new place is beautiful. I could totally go for these scones right now, after midnight...

Megan Gordon

Tuesday 14th of February 2012

Oh lemon trees! Sigh (I don't think those exist in Seattle). These look wonderful, and I love that you use Irish butter in them (the best!) You probably already know this but Trader Joe's is cheapest place I know of for Kerry Gold. Also: I eternally suck at cleanses. It's always the coffee that kills me. Every time. Miss you and hope you're having a great week!

Jill Mant~a SaucyCook

Monday 13th of February 2012

I commend you for even trying a cleanse! My daughter keeps telling me that nothing tastes as good as thin feels, but I just can't go with that. Especially not after seeing how sinfully delicious your scones look.