Blueberry Lemon Scones

Lemon Blueberry Scones

It was guilt central station this morning, as I woke up and realized it was Thursday. It was Thursday, and I had invited my colleagues over for dinner on Saturday after a work function and was just realizing that making 40 tortillas on the Friday before said work function was going to be me preparing the work function.

Lemon Blueberry Scones

FYI, I teach ESL in a private division of a Chinese public high school. The program boasts bilingual education for its students, and as one of their two foreign teachers, I get to lead Saturday’s recruitment fair. Nothing too strenuous folks-but somehow my husband and I are “in charge” of everything-even choosing what kinds of “prizes” the children will win for various activities (cans of Coke and Snickers – you should totally pay me to be a brand ambassador Mars Inc. and Coke, my husband alone probably pays your CEO’s salary-maybe not quite, but almost…and now I’m using you for the future of China?:p)

Lemon Blueberry Scones

But it was just dawning on me that not only had we not thought to buy more forks, paper bowls (yup, you heard right, not plates…bowls), but I wouldn’t get to make Margaritas for Mexican night since the function ends at noon.

So we’re cheating folks. My co-workers’ day of Western taste testing will be the Westerner’s day of Sichuan taste bud enlightenment. We have invited them all to the all-you-can-eat barbecue restaurant we discovered last weekend. Not only is it reasonably priced, but it is also gosh-darn delicious! You guys will have to stay tuned because I fully intend on creating Chinese street food in my unbelievably small kitchen…

Lemon Blueberry Scones

But on Saturday, I intend on engorging myself with copious amounts of the stuff, because if you’ve never had grilled eggplant sprinkled with a Sichuan restaurant’s “house” blend of chili seasoning…a small part of you hasn’t truly lived people! I can’t wait for grilled eggplant and corn, eggs and onions, squid, Chinese bacon, and little cherry tomatoes.

Don’t worry. We aren’t rude. We still fully intend on making a small feast for my co-workers before the year is up. It just won’t be a day where we have to work right before we stuff our faces!

Lemon Blueberry Scones

Anyway, how does that tie in with blueberry scones you ask? Well, I decided I felt bad enough that I’d whip up this A+ recipe for scones and bring them in for a mid-morning snack before my lessons to soften the blow. It worked. I have one extremely picky eater (She is Chinese and she doesn’t like onions or garlic. Will someone please explain how she has survived this country all of these years?). I made her a normal chocolate cake for my son’s birthday and she didn’t like it. Didn’t. Like. Chocolate. Cake.

Lemon Blueberry Scones

Well, I’m happy to report she thought these were good. I heard plenty of “hao chis” going around (that means yummy) and they asked where I got blueberries (Thank you, Hong Kong).

Lemon Blueberry Scones

And you guys, can I let you in on a little secret? I’m maybe a little happy I dodged making 40+ tortillas single-handedly. I’d like to think it makes me a little less insane…at least for today!

5.0 from 1 reviews
Blueberry Lemon Scones
These blueberry scones are the perfect breakfast treat. Not too light, but not too dense. Sweet, but not sickly. Serve them warm with butter and homemade jam, or dunk them into a tea with a splash of milk.
Recipe type: Scones
Cuisine: Breakfast
  • 3 ½ cups flour
  • 2 tablespoons baking powder
  • ½ cup+2 tablespoons cold butter, sliced
  • ½ cup sugar
  • ½ teaspoon salt
  • 1 tablespoon lemon zest
  • 1 cup cold milk
  • ½ cup cold sour cream
  • 1 ¼ cup dried or fresh blueberries
  • Egg wash: 1 egg whisked with 1 teaspoon water
  • Sugar for the tops
  • Garnish: butter, honey, jam
  1. Chill flour in freezer 15-20 minutes before starting recipe. If you are using dried blueberries soak in hot water 20-30 minutes before preparing recipe and run them under very cold water before using. Preheat oven to 400°F (200° C).
  2. Sift flour, baking powder, sugar, salt, and lemon zest together. Add butter slices and cut until the mixture becomes crumbly.
  3. Add your blueberries. Then pour in the milk and sour cream. Mix until the ingredients are wet and turn onto a floured surface where you can bring the dough together. Once you have a sloppy chunk of dough, lightly use a rolling pin to make a rough rectangle. Fold the dough in on itself (this is the same as though you were laminating a flake crust or croissant), like a letter, in three. Turn a quarter and roll out. Repeat this process 2 times, then transfer to the baking surface (parchment, floured tin foil, or floured cookie sheet) and repeat the process one more time.
  4. Roll out the final time and then perforate down the center of the rectangle. Make triangles on each side of the line. Brush with the egg wash and sprinkle with a generous dose of sugar.
  5. Bake for 18-25 minutes or until golden brown on the outside.

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    • sircserreb says

      Thanks! I finally found something my picky coworker likes! I really like your blog name…I didn’t used to like salt, but now use it more often (I’m sure the food in China has something to do with that).

    • sircserreb says

      Thanks! I was just on your blog last night, but my VPN wasn’t working. I’ll head back and take a better look!

  1. says

    Happy Friday! Sorry for the late notice, I just wanted to let you know your yummy recipe is one of my featured favorites from last week’s Get Him Fed Friday party! You are welcome to grab a featured button and join the party again. Congrats! :)

    Valentina at

    • sircserreb says

      I saw that! It was so exciting! Thank you so much! I will definitely grab your featured button and have already participated again. Thanks for taking the time to let me know!

  2. says

    I love scones. These ones look so good 😀 And cool, I didn’t know you were an ESL teacher. I did the certification while I was at uni but so far I haven’t managed to get out there and use it.

    • sircserreb says

      I like it so much that I’m considering trying to get licensure to teach in the US at one point. My dream would be to one day teach in an international high school in another country…but for now we’re happy to be chilling out here in China, chomping away at scones;p

  3. says

    These look great. Scones can convert even the pickiest eaters. I had to laugh when talked about dodging the bullet of not making 40 tortillas. I would of had to make 60+ tortillas, just so I would have 40 left after I finished “sampling” them as I cooked them and the kids swiped them as I turned by back. You have a great recipe. I’m pinning.

    • sircserreb says

      Haha, luckily I only have one kid to snatch (although snatch he does…). I love having leftover tortillas so that I can force my husband to make chilaquiles…so, you are right, 60 tortillas the next time I intend on having a dinner party…great advice:)

    • sircserreb says

      Say who to what now? He doesn’t like SCONES? He’ll eat snails, and pig brains, and blood, and all sorts of strange little things, but a scooooooone turns his intestines inside out (oh yes, and he likes intestines…)…jeeesh…mind blown.


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