Lemon Blueberry Scones



Lemon Blueberry Scones Ingredients

Lemon Icing Ingredients


  1. First, preheat your oven to 400° degrees,*(1) then in a bowl sift all of the dry ingredients 2 & 3/4 cups flour, 2 tsp baking powder, 1 pinch of salt, & ¼ cup sugar.
  2. Use your hands to crumble one stick of butter into the dry ingredients.*(2)
  3. Next, fold in the 1 & 1/2 heaping cups of blueberries.
  4. Make a well in the center of the dry ingredients & pour in your ½ cup of half & half & your ½ cup of French vanilla creamer & gently combine the ingredients.*(3)
  5. Baking Note*(4)
  6. Split the scone dough in half & place both halves on a floured surface & using your hands (with a little extra flour) to shape the dough into round disks about 2 inches thick. 2 dough disks makes 12 scones. 4 dough disks makes 24 mini scones.
  7. Cut the dough into scones with a pizza cutter or big knife. Place the scones on a baking sheet lined with parchment paper & brush each scone with French vanilla creamer.
  8. Place the scones in your preheated oven and bake them for 20 minutes.
  9. Your Lemon Blueberry Scones are done baking when they are lightly golden on top.
  10. While the scones are cooling, in a small bowl mix the 1 cup powdered sugar, 2 tablespoons lemon juice, & 1 tablespoon French Vanilla Creamer.*(5)
  11. Drizzle each Lemon Blueberry Scone with icing & enjoy.
  12. Keep stored in a loosely sealed container for up to one week.*(6)



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