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Monday, August 28, 2017

Blueberry Cream Scones

This past Saturday I had the good intention of making a lemon tart. I have loads of Meyer lemon juice in my freezer from a friend's bumper crop last winter.  I took a break from prepping my 7th Grader's room to paint next weekend to prepare a crust.  My 7th Grader wanted to help.  I couldn't say no.  Let's just say there was a little extra mixing and the crust didn't turn out flakey and tender.  Because I didn't want to use a subpar crust with Meyer Lemon deliciousness, I opted to fill the tart shell with a prepared lemon flavored instant pudding mix that was in the pantry.  

The tart didn't look too bad, but comments from around the table were less than kind.

"This is wretched and disgusting and disgraceful to humankind," was the statement from my High School Sophomore after taking one bite and overdramatizing how it was so difficult to swallow. 

"It's worse than store-bought!" exclaimed my husband while trying to control his laughter.

"I love you, Mama," was the reaction from my sweet, tender-hearted 7th Grader.  She doesn't want to see anyone get their feelings hurt (she didn't eat much of her tart, either).  She is the only caring and compassionate person in our house.   

The tart ended up in the trash with a thud.  I'll be the first to admit that most lemon-flavored foods taste the way furniture polish or floor cleaner smells.  

On Sunday morning, I asked my husband to stop by the grocery store on our way home from our weekly early morning trip to the farmer's market so I could pick up a couple of things to make blueberry scones.  I needed to redeem myself from my lemon tart fiasco and scones had been on the ask list for a few weeks.  
My preference is to use frozen blueberries because I like the purple marbling throughout the scone and because they tend to be a better value than fresh blueberries.  

My tootie frooties woke up as I was cutting the scones into wedges and were quite pleased.  Soon they were happily consuming warm scones fresh from the oven.  

I was able to redeem myself from the day before, but we will likely be joking about the lemon tart fiasco for some time...


  • 2 cups all purpose unbleached flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1.2 teaspoon salt
  • 8 tablespoons chilled butter
  • 1 cup blueberries (frozen or fresh)
  • 1 1/4 cups whipping cream (plus additional if needed)
  • 3 tablespoons melted butter
  • 2 tablespoons sugar

  1. Preheat oven to 425F. 
  2. Combine flour, 1/4 cup granulated sugar, baking powder and salt in a bowl and mix until well combined.  
  3. Add cream and blueberries until combined, adding additional cream 1 tablespoon at a time until soft dough holds together (it will be quite sticky).
  4. Lightly flour a board or waxed paper and pat the dough into a 12-inch circle.
  5. Cut into 12 wedges using a pizza cutter.  
  6. Place wedges 1-inch apart on parchment lined cookie sheet.  
  7. Bake 12 - 15 minutes or until golden brown.


Cheyanne @ No Spoon Necessary said...

Sorry your tart didn't come out great, but we all have recipe fails in the kitchen! So rest assured, you are not alone!! ;) I'd say you more than made up for it with these scones! They look delicious and like the perfect snack or breakfast with a cup of tea! Cheers!

Pam said...

I'm sure your scones more than made up for the lemon fiasco! You win some, you lose some in the kitchen and I've had my share of flops.
Thanks for the recipe, anything blueberry is pretty great!

Liz That Skinny Chick Can Bake said...

Ha! My family is brutally honest, too. I love cream scones and yours look wonderful!

Lavender and Lime ( said...

We all have those type of disasters. And I think you came back nicely with these delicious scones :)