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Blueberry and lemon scones

Blueberry and lemon scones drizzled with icing. 


  • 2 cups of plain white flour
  • ½ cup of white sugar
  • 1 tablespoon of baking powder
  • ¼ teaspoon of salt
  • ½ cup of butter
  • 1 egg
  • ½ cup of sour cream
  • 1 tablespoon of milk
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of lemon zest
  • Juice of half a lemon
  • 1 cup of frozen blueberries

For the glaze:

  • ½ cup of sugar
  • 3 tablespoons of lemon juice


  1. Preheat the oven to 180°C.
  2. In a medium mixing bowl, combine the flour, sugar, baking powder, and salt.
  3. Using a knife, cut the butter into the flour mixture. You can also you a food processer or two forks. Be cautious when using your hands as this will cause the butter to warm and affect the texture of the scones.
  4. In a separate bowl, whisk together the egg, sour cream, vanilla extract, lemon zest, lemon juice and milk until completely combined.
  5. Add the wet mixture to the butter and flour mixture. Carefully incorporate until you have a wet shaggy dough.
  6. Gently fold in the frozen blueberries. Transfer the dough to a lightly floured sheet of baking paper. Form it into balls the size of your palm and gently push down.
  7. Place them into the preheated oven and cook for 15 minutes or until slightly brown on the top.
  8. While the scones are cooling, drizzle the glaze over each scone.

Serve with cream and blueberry jam!

Recipe from Photo by vm2002.