recipe | blueberry lemon scones

I love a good scone. They are memory-fueling for me. My mom made countless batches of scones as we grew up, both savory and sweet; the sweet ones always being served with a dish of mock devonshire cream, a glorious concoction of powdered sugar and cream cheese, and various jams and jellies. Thus, the memories kick in almost immediately when I begin to make scones, and, with that, a longing to head to TX to share brunch or afternoon tea and scones with my mom, my sisters, and any dear friends who might pop by. 

So, now, I continue the tradition in my home, making new moments with my little girl and planting memories in her mind and heart. The sweetness of that circle will never be lost on me. 

The other, less sentimental, reason I love a good scone is that they really are a blank canvas. You can make plain, blueberry, blueberry lemon, raspberry, orange, orange cranberry, chocolate chip, cheddar, cheddar bacon chive, almond......truly, endless options. You can drizzle with a glaze or slather them with butter or cream or jam; or be really daring and have the glaze with the cream. Scones are one of those things that can claim a spot on your kitchen art palette, with a most delicious result.

Enjoy these memory-filled, dense pillows of goodness, my friends.

Blueberry Lemon Scones


2 cups all-purpose flour, plus more for dusting

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon fine salt

6 tablespoons cold unsalted butter

1/2 cup milk

2 tablespoons grated lemon zest, plus 1/4 cup lemon juice

dash of vanilla

1 cup blueberries, washed and dried


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

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and add to the dry ingredients.

Starting at low speed, beat the butter and dry ingredients. Increase the speed to medium and mix until the butter breaks into small pieces. Then stir in the milk, lemon zest and juice, and vanilla until moistened.

Place the dough on a floured surface and fold in the blueberries, being careful not to break them. Form the dough into a long rectangle, about 1 inch thick. Cut the dough into 2 squares. Cut each square in half diagonally, and then cut those pieces in half again. You should have 8 triangles total.

Transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Bake until golden brown, 17 to 21 minutes. Let cool.

Recipe from Tiffani Thiessen

*On her show, Dinner At Tiffani's, Tiffani Thiessen makes these scones and serves them with homemade honey butter and blackberry jam. I wasn't able to try the jam recipe this time around, but the honey butter was a perfect little addition. And make sure you're using a good quality honey.