Lemon Blueberry Scones

These were some great scones for a summer morning. Very easy to make. They are a bit crumbly, but I love how they aren't overly sweet. The lemon and blueberry really works well together!

Lemon Blueberry Scones
Gimme Some Oven

• 1 cup all-purpose flour


• 1 cup whole wheat flour


• 1 Tbsp.  sugar (optional)


• 1 Tbsp. baking powder


• 1/4 tsp.  baking soda


• 1/4 tsp. salt


• 1 Tbsp. lemon zest


• 1/4 cup  butter, chilled and cut into pieces


• 1/4 cup olive or canola oil


• 3/4 cup milk or buttermilk (I used 2% milk)


• 1 cup fresh or frozen berries (don’t thaw them)


• 2 Tbsp. lemon juice


• 1 cup powdered sugar

Preheat oven to 400°F. Spray a baking sheet with nonstick spray.

Put the flours, sugar, baking powder, baking soda, salt and lemon zest in the bowl of a food processor or into a medium mixing bowl and pulse or stir until well blended. Add the butter and oil and pulse or stir with a wire whisk or fork until crumbly. If you’re using a food processor, transfer the mixture to a medium bowl.

Add the milk and berries and stir gently just until the dough is combined.

Pat the dough into a circle that is about 1” thick and 8”-9” in diameter on the cookie sheet. (If they are sweet and you want a brown, crunchy top, brush them with a little milk and sprinkle with sugar.) Cut the circle into 8 wedges with a knife or pastry cutter and separate them on the sheet so that they are at least an inch apart.

Bake for about 20 minutes, until golden.  Remove from oven.

If you would like to add glaze, stir together lemon juice and powdered sugar in a small bowl until well-blended.  (Feel free to add more/less powdered sugar to make the glaze your desired consistency.)  Brush or drizzle glaze on top of cooled scones (or if you’re impatient like me, brush while they’re warm), and serve.