The eclectic lemon blueberry scone!!

By Chef Melanie Robinson

The eclectic lemon blueberry scone!!


  • 3 cups of all purpose flour
  • 1/4 cup of white sugar
  • 4 tsp baking powder 
  • 1 tsp lemon zest
  • 1 tsp cinnamon 
  • 3/4 cup cold unsalted butter 
  • 1 whole egg
  • 1 tsp vanilla
  • 1 egg yolk
  • 1 cup buttermilk 1 cup fresh or frozen blueberries


  1. Preheat the oven to 375 degrees
  2. Add all dry ingredients and lemon zest to a medium size bowl and mix together thoroughly with a whisk. 
  3. Using the coarse side of a box grater,  (cheese grater) grate the cold butter and add to the dry ingredients. Using your finger tips or a pastry cutter, incorporate the butter in the flour mixture by making pea size crumbs. If the butter is not incorporated properly the scones will seep out butter and you won’t get the rise you’re looking for. 
  4. Once the butter is incorporated, in a separate bowl combine the vanilla, eggs and butter milk and whisk together. Then add to the dry ingredients.  Using a wooden spoon mix the dough until it comes together. On a lightly floured surface, turn out the dough onto the counter. It may be a bit sticky, use your hand to work the dough 3-5 times until it comes tougher in a ball. 
  5. Again, lightly flour the work surface. Using a rolling pin, roll out the dough to approx 1/2 inch thick and a rectangle of approx 6×10. 
  6. Sprinkle the fresh or frozen blueberries on top of the dough. Press them gently into the dough with your hands, some may roll out, that’s ok! 
  7. Fold over and bring the right side of the dough on top of blueberries to about 1/3, take the left side of the dough and place on top of the other half creating 3 layers, a book fold.
    Pinch or fold the ends of the dough under slightly to keep the blueberries secured. 
    Then lightly roll the dough to about 1 inch thick. 
  8. Using a sharpie knife- cut a center line down the dough and alternate triangles on each half of the dough. 
  9. Place the scones on a lined baking tray, alternation base & tip to allow room for the rise.  Bake for approx 20-25 min from fresh, by lifting the point up slightly you can see if baked through or is the top sponges back from a gentle poke. 
  10. Enjoy!