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Blueberry Lemon Scones

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Blueberry Lemon Scones

Scones are a special treat! In this recipe, I use a sweet dough with the addition of blueberries and top it off with a glaze. They are sweet with crumbly edges, packed with juicy blueberries, filled with fresh lemon zest and topped with a delightful lemony icing. Made with our Pie Crust Mix, you can substitute the blueberries with any another fruit. These scones bake up with soft centers that are moist and have a crunchy golden top. Make them allergy-friendly too. Bon Appétit!

Blueberry Lemon Scones
Makes 8


  • 2 cups Pie Crust Mix, (plus more for hands and work surface)
  • 6 tbsp. granulated sugar
  • 1 tbsp. fresh lemon zest, (about 1 lemon)
  • 2 ½ tsp. baking powder
  • ½ tsp. salt 
  • 1 stick butter, frozen or 1 stick Earth Balance
  • ¾ c. heavy cream or coconut whole milk (plus 2 tbsp. for brushing)
  • 1 ½ tsp. GF pure vanilla extract
  • 1 heaping c. blueberries (fresh or frozen)
  • coarse sugar (optional)

Lemon Icing

  • 1 c. confectioner's sugar
  • 3 tbsp. fresh lemon juice, (about 1 Lemon)


  1. Line a baking sheet with parchment paper.
  2. Whisk Pie Crust Mix, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the pie crust mixture and cut butter in with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
  3. Whisk ¾ cup heavy cream and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
  4. Prepare work surface with plastic wrap for easy clean up. Scrape dough onto the plastic wrap surface and with floured hands, work dough into a ball. If it’s too sticky, add a little more pie mix. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
  5. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar.
  6. Place scones on lined baking sheet 2-3 inches apart and refrigerate for at least 15 minutes. (Making with Earth Balance, refrigerate at least 45 minutes.) 
  7. Meanwhile, preheat oven to 400°F.
  8. Bake for 20-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and let cool for a 5-8 minutes before topping with lemon icing.
  9. Whisk the icing ingredients together. Drizzle over warm scones.

Make Scones Ahead:

  1. Overnight Instructions: Prepare scones through step 5. Cover and refrigerate overnight. Continue with the recipe the following day.
  2. Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.


When you make this recipe, we'd love to see your creation. Tag @minusgbaking on Instagram or @MinusGBakingCo on Facebook. Happy baking!

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