Meyer Lemon and Dried Blueberry Scones

I loved these! I only had a cup of dried blueberries, so used half a cup of dried currants as well; absolutely fabulous! I am definitely using this recipe again

• CrystalG

• Lawton OK

• 11/7/2022

Beware! Wow. I have been baking scones for decades. So sorry I tried this recipe. Should have sticked with my proven recipes. I noticed as I was combining the ingredients this has a very high butter to flour ratio. No eggs, no baking soda or powder. What a disaster. Ooozing butter. Not at all like a biscuit or cake. Resembled a greasy pancake.

• marcyeats

• Texas

• 10/15/2018

I was looking for a recipe to use our homegrown (regular) lemons in, so I tried these today for the first time. They are fabulous! Fast to put together and taste amazing - the whole family loves them. The balance of the lemon and blueberries is perfect. As we are trying to reduce sugar, I reduced the amount by 1/4 cup and did not sprinkle any on top. I used milk with 1 1/2 tablespoons of fresh lemon juice instead of buttermilk as I was out. After dividing the dough into two disks I cut them into eights. 400 degrees F was hot enough and they baked much faster than described in the recipe- keep your eye on them. I will be making these again and think that they will taste great with cranberries too.

• ataramt

• Israel

• 1/27/2018

Fabulous. I made these two weeks ago and have been thinking of them ever since, so I'm making them again tonight for the morning! I don't use self-rising flour, so I added 4-1/2 tsp baking powder and 1/2 tsp salt, as suggested. I also did what one reader suggested: divided dough into 4 rounds, 1" thick, and cut each into 8, brushed with milk and sprinkled with coarse sugar. I LOVED this size and they cooked in about 9 min at 400 degrees. I just moved and can't find my pastry cutter, so I grated the butter on a mandolin into the flour mixture and that was quick and worked well (if messy...) I used lime peel instead of meyer lemons. Yum. Love.

• Anonymous

• Glenmoore, PA

• 6/3/2017

Absolutely LOVED them!

• murielcart

• Dallas, TX

• 12/9/2016

Great crispy outside, soft inside. Used sweetened, dried blueberries; it was delicious.

• architect_lb

• Cleveland, OH

• 11/29/2016

Delicious. Used fresh blueberries, 1/4 c brown sugar (bcse I try to limit sugar). Made total of 7.

• cheerycook

• DC

• 7/8/2016

Made these as mini scones today for gifting. Divided the dough into four 1" thick rounds. Cut each round into 8 slices. Brushed liberally with buttermilk and topped with turbinado sugar. Baked at 400 (instead of 425) for 8-12 minutes. They turned out beautifully--tasty little treasures.

• peggymarks

• Columbia, SC

• 12/26/2015

Made these today as mini scones for gifting. Divided dough into 4 1"thick rounds, and cut each into 8 scones. Brushed with buttermilk, topped with turbinado sugar. Baked at 400 instead of 425 for 8-12 minutes. Watch them closely. They turned out beautifully.

• peggymarks

• Columbia, SC

• 12/26/2015

These were great. I used fresh blueberries.

• eileeno1234

• Atlanta, Ga

• 9/7/2015

Wow!! I followed the recipe exactly with a couple of minor tweaks. We are gluten free so I used gluten free flour (Bob's Red Mill 1 to 1 blend) and added 4 1/2 teaspoons of baking powder and 1/2 teaspoon salt per other reviewers' suggestions. I used regular lemon, in the amount called for in the recipe, and would not suggest increasing it in order to allow the blueberries to be the star of the show. They turned out amazing!!

• emmies

• Central MA

• 9/7/2015

These were sooooo good and sooo easy to make. Lemony without be too sweet. Also made them with currants instead of blueberries. Just as good. This recipe is a keeper.

• peggymarks

• Columbia, SC

• 11/24/2014

Very easy to make. Guests said the best scones they've ever had. I've had better though...but they were delicious. Made exactly according to the recipe but added more than 2 Tbsp lemon, and cooked only 15 minutes. Make sure to keep an eye on them in the oven!

• jc041

• Phoenix, Arizona

• 6/2/2013

4 forks seems an understatement in this case. These scones are by far the best ones I've ever made and the easiest as well. First time I followed recipe to,the letter, second time I used half bluebs and half dried cherries and they were amazing both ways.

• coronado

• Arizona

• 3/3/2013

I've made this recipe a couple times now. I always just make my own self rising flour and I use fresh blueberries. Always turns out amazing. They look nicer if you bake them in a round and then cut apart after it's baked.

• openmined

• New York, NY

• 1/23/2013