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Lemon Blueberry Scones

Serves: 8
Cook Time: 20–25 Minutes


  • Scones

  • 2C All-Purpose Flour

  • 1T Sugar
  • 1T Baking Powder
  • 2 Lemons' Zest
  • Pinch of Salt
  • 8T Butter (Cold and Cubed)
  • 1/2C Heavy Whipping Cream
  • 1 Egg
  • 1C Blueberries (Fresh or Frozen)
  • Lemon Glaze

  • 1C Powdered Sugar

  • 1T Lemon Juice,


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, whisk together the Flour, Sugar, Baking Powder, Lemon Zest and Salt.
  3. Cut in the butter until mixture resembles a coarse sand.
  4. In a small bowl, whisk together the Heavy Whipping Cream and Egg until well blended.
  5. Pour cream into scone mixture and mix until it comes together as a dough.
  6. Stir in the Blueberries. Over-mixing the blueberries will break the betteries and turn the batter purple.
    Note: Batter may be very thick and make it difficult to incorporate blueberries by hand.
  7. On a lightly floured surface, place dough and form into a circle, flattening the top until dough is roughly an inch thick.
  8. Cut dough into 8 pie-shaped pieces and transfer to a baking sheet.
  9. Bake for 20-25 minutes, or until scones are lightly browned.
  10. Allow to cool to room temperature before glazing.
  11. While the scones are baking, n a small bowl, whisk together the Powdered Sugar and Lemon Juice until smooth. If glaze is too thick, add lemon juice 1t at a time until glaze is thick, but still runs.
  12. Lightly drizzle glaze over scones and allow scones to sit for a few minutes for glaze to set before serving.

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     food·ie (fd)
     noun. Slang.  A person who has an ardent or refined interest in food; a gourmet.