May 10, 2021

I am making some really delicious smelling Blueberry Lemon Scone Candles, so delicious smelling, that I started craving some homemade Blueberry Lemon Scones. 

I searched the web for a recipe to try, and I found one, with good reviews, however the website had annoying pop ups, and everytime I referred to the recipe, I was taken back to the top of the page.  I decided to provide a link to the original recipe, however I will list it here with no pop ups, and with the modifications I made, and extra notes for those who might think some things are a bit extra in the recipe.  

Here is the link to the recipe --> Jo Cooks Blueberry Lemon Scones  

Below is the pop-up free ad-free recipe:

Blueberry Lemon Scones

1. Preheat Oven to 400 Degrees Fahrenheit

2. Prepare two cookie sheets by placing parchment paper on them


1 Cup of Milk (I used Cashew Milk)

4 eggs lightly beaten

2 tsp of vanilla extract ( I used 1 Tbsp)

2 tbsp of lemon zest (out of 3 lemons, my zester only got 1 tbsp)

1/2 cup of granulated sugar

4 cups of all purpose flour

2 tbsp of baking powder

1 tsp of salt (I used pink himalayan sea salt)

1 and 1/2 cups of butter unsalted, cold, cut into cubes

2 cups of fresh blueberries, washed


1 tbsp of flour

1 egg white, beaten


3 cups of powdered sugar

6 tbsp of milk ( I used cashew milk)

1 tsp of vanilla extract

2 tbsp of lemon juice (I used 3 tbsp)

Mix the 4 beaten eggs, granulated sugar, milk, vanilla extract, lemon zest in a bowl.

In another bowl, mix the flour, baking powder, and salt, 

Add the butter to the flour mixture, and take a fork and knife, and cut up the butter into little pieces while tossing in the flour until they are pea size.  I cut the butter small enough until I resorted to using my hands to break the butter down into small pea size pieces while tossing evenly in the flour mixture.  

Pour the Egg and sugar mixture into the flour mixture and mix until well blended.  It will be very sticky.  Very very sticky.  

Coat the blueberries in the reserved flour and pour the blueberries into the mixture and gently fold the blueberries in, without squishing the.  Mix well.  

Flour a surface well.  Pour the mixture onto the floured surface.  Divide the mixture into two, flour the top a little and pat down into a disc, about half an inch high, and you can either place this floured disc on the cookie sheet, or cut it like a pie, and place each scone on the cookie sheet individually.  

Using a brush to wash the tops with egg whites.  Bake the scones in the oven for 18-20 minutes until lightly golden brown on top.  

For the glaze:

Mix the milk, sugar, lemon juice and vanilla until smooth.  drizzle glaze over scones.  

Below is a picture of my scone, I baked the whole disc, and then cut it.  This is light and airy, not too sweet, crisp on the outer edges, and freezes well.  Tell me how yours turned out!  


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