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Best Blueberry Scones Recipe

Updated on May 20, 2017
vespawoolf profile image

Vespa's recipes have appeared in "Midwest Living" & "Taste of Home" magazines. She belongs to "Cook's Recipe Testers" for Cooks Illustrated.

Blueberry Scones
Blueberry Scones | Source

Delicious Cakey Scones

In a society where muffins, donuts and bagels struggle for supremacy, the humble scone is often pushed aside or completely ignored. It's a shame, really, as these buttery babies make a perfect breakfast or mid-afternoon snack. Unlike their grocery store or coffee shop counterparts, homemade scones should be flaky, tender and melt in the mouth.

Scones originated from somewhere in the British Isles, perhaps Scotland. They were crafted from oats and baked over an open fire. Nowadays, scones in the UK are sometimes studded with currants and are traditionally served with jam, lemon curd or clotted cream. In America, they resemble a sweetened biscuit and can be encrusted with dried fruit or flavored with citrus rind, extracts, etc. Although almost unknown in Peru, scones are quite popular in Argentina where they are enjoyed with tea or mate.

This is a recipe for the American version, sweeter than the British scone and enriched with an egg. Be careful to use very cold butter and not overwork the dough. The result will be a slightly cakey scone to be served as-is or with a pat of butter.


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Tips:

  • Be careful not to over-wet the dough. If you need more liquid to bring the ingredients together, add cold milk or cream a teaspoonful at a time until the dough forms a ball.
  • Don't overwork the dough. Touch as little as possible so the heat from your hands doesn't melt the butter.
  • If using salted butter, decrease kosher salt to 1/2 teaspoon.
  • Use cold butter, cream and egg.
  • Replace the cream with buttermilk if you'd like lower fat scones. You can make your own buttermilk substitute by combining one Tablespoon of lemon juice with milk. Add 1/4 teaspoon of baking soda to other dry ingredients and your scones will rise high!
  • Cut dough into wedges or use a glass or 1/2 cup dry measure to punch out scones.
  • If your scones tend to spread in the oven, try freezing them for 20 minutes. Place partially frozen scones on a preheated baking sheet before sliding them into the hot oven.
  • See the five minute instructional video at the end of this hub for the technique that results in flaky scones.


  • Prep time: 20 min
  • Cook time: 20 min
  • Ready in: 40 min
  • Yields: 8-12 scones

Heavenly Blueberry-Lemon Scones

4.9 stars from 7 ratings of Heavenly Scones with Dried Blueberries and Lemon Zest
Click thumbnail to view full-size
Add grated butter to dry ingredientsUsing pastry mixer, blend until pea-sizedAdd liquids and blueberriesMix with spatula until it comes togetherForm into a logCut out scones in roundsOr wedgesgolden brown sconesReady to eat
Add grated butter to dry ingredients
Add grated butter to dry ingredients
Using pastry mixer, blend until pea-sized
Using pastry mixer, blend until pea-sized
Add liquids and blueberries
Add liquids and blueberries
Mix with spatula until it comes together
Mix with spatula until it comes together
Form into a log
Form into a log
Cut out scones in rounds
Cut out scones in rounds
Or wedges
Or wedges
golden brown scones
golden brown scones
Ready to eat
Ready to eat

Ingredients

  • 2 cups all-purpose flour
  • 1/3 cup white sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon kosher salt
  • 8 Tablespoons cold, unsalted butter (approximately 100 grams), grated
  • 3/4 cup dried, frozen or fresh blueberries*
  • zest of one lemon
  • 1 large egg
  • 1/2 - 3/4 cup (4-6 ounces) cold whipping cream (see tips for lowfat alternative)
  • 1 Tablespoon lemon juice, fresh squeezed
  • 1 teaspoon vanilla extract
  • raw sugar, for sprinkling

Instructions

  1. Preheat oven to 375 F. Place ungreased cookie sheet in oven as it preheats.
  2. Mix egg, 1/2 cup cream, juice and vanilla with fork. Set aside.
  3. Combine flour, sugar, baking powder, salt and zest. Cut in butter with pastry blender or in food processor until size of peas, working quickly so butter doesn’t soften.
  4. Drain blueberries.* Add berries and egg/cream to flour mixture, stirring until dough just begins to come together. If dough is too dry and crumbly, add more cream, a tablespoon at a time, until dough is pliable but not too wet. With floured hands, gently knead five times. Pat into an log about one inch thick. Brush lightly with cream or milk and sprinkle heavily with sugar.
  5. Cut into 8-12 wedges or punch out rounds with a glass. Place on preheated cookie sheet.
  6. Bake 20-25 minutes or until golden brown.


*If using dried blueberries, cover with boiling water and soak overnight or simmer them in a saucepan for 10 minutes. Cool before use. If berries are frozen, rinse under cold tap until partially thawed.

Relax in your favorite armchair and enjoy warm scones with a cup of coffee or tea.


Variations: Try dried cherries instead of blueberries: omit lemon zest and add 1/2 teaspoon almond extract with vanilla extract. Or try dried cranberries and orange zest.


Scones With Dried Blueberries & Lemon Zest
Scones With Dried Blueberries & Lemon Zest | Source

Comments

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  • vespawoolf profile image
    Author

    vespawoolf 2 years ago from Peru, South America

    Thanks for your comment, share and vote Suzanne Day!

  • Suzanne Day profile image

    Suzanne Day 2 years ago from Melbourne, Victoria, Australia

    This looks great, I love blueberry scones and adding a touch of lemon would top them off wonderfully. Thank you for sharing this recipe and voted awesome!

  • vespawoolf profile image
    Author

    vespawoolf 2 years ago from Peru, South America

    Thanks for reading skperdon!

  • skperdon profile image

    skperdon 2 years ago from Canada

    Mmmm! scrumptious! I love blue berries. Thank you for sharing yet another delicious recipe vespawoolf.

  • vespawoolf profile image
    Author

    vespawoolf 2 years ago from Peru, South America

    Thanks for your comment Merrci!

  • Merrci profile image

    Merry Citarella 2 years ago from Oregon's Southern Coast

    Wish I had one of these for breakfast this morning. Will have to try your recipe. Thanks for sharing it.

  • vespawoolf profile image
    Author

    vespawoolf 3 years ago from Peru, South America

    Au fait, scones are a nice treat on a cold winter day. I hope you're careful as you get out and about today.

  • Au fait profile image

    C E Clark 3 years ago from North Texas

    These scones would be so good on a day when the weather is like we're having here in North Texas today. We're having a serious ice storm that started yesterday afternoon and is to continue most of today. Very chilly for here, and thick ice is covering everything. Very difficult to clean our vehicles off, but these delicious looking scones would be a great treat after working on ice removal for a while.

  • vespawoolf profile image
    Author

    vespawoolf 4 years ago from Peru, South America

    Au fait, these are easy to make and so much yummier than any scone you can buy in a store. I'm glad you like the sugar topping--enjoy! Thanks for the stars!

  • Au fait profile image

    C E Clark 4 years ago from North Texas

    I bet these are really yummy with that brown sugar topping. I use a sugar topping on my banana bread and it always makes it perfect. These look easy and I bet their so good fresh from the oven!

    Gave you 5 more stars!

  • vespawoolf profile image
    Author

    vespawoolf 4 years ago from Peru, South America

    Scoobydeb, there's nothing like homemade scones! Enjoy and thank you for taking the time to come by.

  • scoobydeb profile image

    scoobydeb 4 years ago

    I love scones. I'm going to have to give this recipe a try!

  • vespawoolf profile image
    Author

    vespawoolf 4 years ago from Peru, South America

    Anamika, thank you for the pin and comment! Enjoy!

  • vespawoolf profile image
    Author

    vespawoolf 4 years ago from Peru, South America

    Kris Heeter, these scones are wonderful with fresh berries. Blueberries are my absolute favorite--I'm so envious. Enjoy and thanks for coming by!

  • vespawoolf profile image
    Author

    vespawoolf 4 years ago from Peru, South America

    DzyMsLizzy, I've had the same experience with commercial scones. They are often drowned in sugary icing to try to compensate for their dryness. Then I had wonderful scones in a Brooklyn bakery and after that I tried to find a similar recipe. I think these fit the bill.I hope you enjoy them! Thank you for the votes and comment.

  • vespawoolf profile image
    Author

    vespawoolf 4 years ago from Peru, South America

    RTalloni, I'm excited about your healthier substitutions and look forward to trying my scones with your tweaks! Thank you for leaving your review!

  • Anamika S profile image

    Anamika S 4 years ago from Mumbai - Maharashtra, India

    That looks yummy! Pinned for reference.

  • Kris Heeter profile image

    Kris Heeter 4 years ago from Indiana

    I've never made scones before but love blueberry scones from our local bakery. Perhaps one of these days I'll give it a try with this recipe and use some of our local fresh blueberries!

  • DzyMsLizzy profile image

    Liz Elias 4 years ago from Oakley, CA

    I'll have to try these. All the commercial ones I've had, I never cared for; they were as dry as a mouthful of sawdust, and I nearly choked trying to get them chewed and swallowed. "Dunking" WAS required to avoid that choking feeling. So, I've never tried to make them, or bought them again, because I thought I hated them.

    In reading your recipe, though, I don't know what the bakeries/coffee houses do wrong...but I'll try your version...they sound much nicer.

    Voted up, useful and starred.

  • RTalloni profile image

    RTalloni 4 years ago from the short journey

    I made your scones with substitutions that I need and they were wonderful! My changes were 1 and 1/2 C whole wheat/oat flour (combination) with 1/2 C white flour, and I switched coconut oil for the butter, almond milk for the cream. This is the first time scones turned out just right with my substitutions so I think I've got it now. Thanks!

  • vespawoolf profile image
    Author

    vespawoolf 4 years ago from Peru, South America

    pstraubie, I also love the scones at Panera, but I think these are even better and you'll have extra to share. : ) They really are easy to make so I hope you try soon. Thanks so much for stopping by!

  • pstraubie48 profile image

    Patricia Scott 4 years ago from sunny Florida

    This looks so good. I have never made my own scones but they are my treat of choice when I go to Panera. The directions are so clear and straight forward that I think I can maybe make these. Thanks for those photos---they make me wish to rush out and get blueberries right NOW. Sending Angels to you :) ps

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    MargaritaEden, with the right technique they'll come out flaky and moist every time. Enjoy the scones and thanks for commenting!

  • MargaritaEden profile image

    MargaritaEden 5 years ago from Oregon

    Yammy! These look so good, I don't think I was ever successful at making scones, but maybe that's because I tried wrong recipes, will try this one, thanks!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    SiameseRobot, thanks for taking the time to read and comment!

  • SiameseRobot profile image

    SiameseRobot 5 years ago from Boise, ID

    Excellent Hub. I'm definitely trying these scones. Thanks.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Oliversmum, I hope you enjoy the scones! Thank you for taking the time to comment.

  • oliversmum profile image

    oliversmum 5 years ago from australia

    vespawoolf Hi. Love the look and sound of this recipe,especially the combination of blueberries and lemon.

    Your easy to follow instructions make it a lot easier.

    I am not too good at making scones,but will give it a go.

    Thank you for sharing your scone recipe with us.:)

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Great, Beth100, please tell me what you think of the scones.

  • Beth100 profile image

    Beth100 5 years ago from Canada

    Thank you for the suggestions. I'm off to buy some of the ingredients for this week's supply of scones!! :)

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Ytsenoh, enjoy the scones and thank you for commenting!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Beth100, I have reworded the tips. Lemon plus milk is indeed sour milk, but it's also a good substitute for buttermilk. If you want lower fat scones, replace the cream with buttermilk or sour milk. Thanks for your quesetion!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Kelleyward and fiddleman, thank you for coming by!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Cloud Explorer, I'm glad you've enjoyed the recipe! I didn't know anything about the contest winning, but am thrilled to get all the visitors. : ) Thank you for coming by.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    DRG Da Real Grinc, I'm glad this recipe could be useful for you. Thank you for coming by!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Angela Brummer, scones do freeze nicely...enjoy!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Peggy W, thank you for commenting and enjoy the scones!

  • ytsenoh profile image

    Cathy 5 years ago from Louisiana, Idaho, Kauai, Nebraska, South Dakota, Missouri

    Yummy, yum-yum! I love scones. Thanks for the recipe and this hub. Sounds so good! Can't wait to try this one out.

  • Beth100 profile image

    Beth100 5 years ago from Canada

    I love scones!! These look scrumptous! I will have to try, but one question: lemon + milk = sour milk but you call for buttermilk. These are two different types of milk. Which one should I use? Thank you.

  • Fiddleman profile image

    Robert Elias Ballard 5 years ago from Zirconia, North Carolina

    I know these must be really good. Thanks for sharing this fabulous recipe.

  • profile image

    kelleyward 5 years ago

    Yum! These look fantastic! Can't wait to try soon. Take care, Kelley!

  • CloudExplorer profile image

    Mike Pugh 5 years ago from New York City

    Lovely Recipe here for scones, my wife just recently learned how to bake these awesome yummy things, and they are truly tasty indeed, and yup more people should give it a try.

    Voted up and bookmarked for use of this cool scone recipe. Nice! Good Luck! on winning the contest, getting shared everywhere.

  • DRG Da Real Grinc profile image

    Felix J Hernandez 5 years ago from All over the USA

    Going for it, I'ma make these now.

  • Angela Brummer profile image

    Angela Brummer 5 years ago from Lincoln, Nebraska

    Oh wow yummy. I love scones and they freeze nicely!

  • Peggy W profile image

    Peggy Woods 5 years ago from Houston, Texas

    It has been a good while since I have eaten a scone. Your recipe sounds absolutely delicious! Voted useful and sharing. Thanks!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thanks for dropping by, Mrs. Menagerie. I hope you enjoy the scones as much as I do!

  • Mrs. Menagerie profile image

    Mrs. Menagerie 5 years ago from The Zoo

    Holy yummy scones Batman! I have GOT to try these!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Leahlefler, these would make a fabulous special occasion breakfast! Thank you for dropping by.

  • leahlefler profile image

    leahlefler 5 years ago from Western New York

    Oh my goodness - I absolutely love lemon scones - and the addition of blueberries makes this recipe divine! The orange/cranberry looks great, too - that would be perfect for breakfast on Thanksgiving!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Olde Cashmere, you haven't lived until you've enjoyed scones! Thanks for dropping by. It's always nice to hear from you.

  • Olde Cashmere profile image

    Olde Cashmere 5 years ago from Michigan, United States

    Never heard of scones until I read your hub, these look lovely and delicious. Thank you for sharing such a neat recipe. Voted up, interesting, and awesome (:

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you for your kind words. A level 5 commenter just means I talk a lot!

  • Felina Margetty profile image

    Felina Margetty 5 years ago from New York, New York

    Love that technique, your hubs are so well put together with such time and care. By the way what is a level 5 commander?

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you, billybuc, for dropping by and for your comment. I also love scones and try to include tidbits in my hubs about Peru. Maybe someday I'll write more hubs about only that subject.

  • billybuc profile image

    Bill Holland 5 years ago from Olympia, WA

    This is the recipe that jumped out at me; I love scones. I am fascinated by your journey in South America and would love to hear more about it some day. I wish you well and thank you for awakening my taste buds.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    WebsiteConfetti, thanks for your comment and for stopping by!

  • WebsiteConfetti profile image

    Ness 5 years ago from Australia

    I agree the humble scone is ignored! Give me a scone over a muffin any day!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thanks for the variations! Sometimes I soak dried cherries in Amaretto or Grand Marnier liquor. yum! Whole wheat pastry flour is so versatile. Unfortuntely, it's not available here but I highly recommend it to those who can find it.

  • mega1 profile image

    mega1 5 years ago

    Yummy! I made scones yesterday with whole wheat pastry flour and raisins and strawberries - you can soak your dried fruits in a couple tablespoons of brandy to make the scones taste wonderful. sometimes I use orange zest too. Also this is a great place to substitute yogurt for the cream (if you're on a low-fat diet, or just don't have the cream) There are so many variations and scones are so quick to make! Love them.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Yes, they're delicious! I hope you have a chance to try them.

  • Liz Green Berry profile image

    Liz Green Berry 5 years ago from TX

    These look positively mouthwatering.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Hope you have a chance to try them. They're worth it!

  • LABrashear profile image

    LABrashear 5 years ago from My Perfect Place, USA

    These sound wonderful!

  • rutley profile image

    rutley 5 years ago from South Jersey

    Love this! Love lemon and blueberries along with blending them together with avocado and making smoothies!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Yes, they are easy to make! I hope you have a chance to try the recipe.

  • Claudia Tello profile image

    Claudia Tello 5 years ago from Mexico

    I would much rather have a scone than a muffin, donut or bagel. These look delicious and easy to make. I am bookmarking your recipe for later use.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Tams R, they're the consistency of a homemade biscuit, but sweet like a muffin. Thanks for dropping by!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you alocsin!

  • Tams R profile image

    Tams R 5 years ago from Missouri

    Question: Are scones the consistency of a homemade biscuit like the thicker kind or like the grands type? I think I've had them before but I'm not sure. The recipe seems delicious.

  • alocsin profile image

    alocsin 5 years ago from Orange County, CA

    This does sound heavenly and it's made me hungry. Thanks for sharing the recipe. Voting this Up and Useful.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Although blueberry scones are my all-time favorite, cherry are a close second. Hope you have a chance to try them and thank you for your feedback.

  • Express10 profile image

    H C Palting 5 years ago from East Coast

    Good tip about dried cherry substitution. I will try. Good, mouthwatering hub.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you for dropping by, John, and for your devotion to blueberry scones!

  • John Sarkis profile image

    John Sarkis 5 years ago from Los Angeles, CA

    Vespawoolf, I must be an exception to the rule, because I love blueberry scones; furthermore, I love anything with lemon and blueberries in them; and, I love your article about how scones are treated as underdogs of pastries, because they are indeed great tasting. Thanks for the recipe as well - awesome hub - voted up!

    John

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Awesome! Thank you for your feedback. I'm having company for dinner on Sunday and am going to make your cookies. I'll let you know!

  • AJ Langley profile image

    AJ Langley 5 years ago

    I just baked my batch with the modifications you suggested. They are fantastic. I used orange zest instead of lemon since I didn't have lemons in the house. It gave a nice flavor to the dough. I want to try orange / cranberry next. Thank you very much!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you, cookingconcorazon. I look forward to trying your recipes!

  • profile image

    cookingconcorazon 5 years ago

    These sound delicious!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Yes, I noticed they're a little slow on notifications. I look forward to sharing more recipes. : )

  • AJ Langley profile image

    AJ Langley 5 years ago

    I'm gonna try this over the weekend! Thanks for giving me the conversions - this made my day! I just wish HP had notified me of your comment before bedtime :( There's always tomorrow :)

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Reduce kosher salt to 1/2 teaspoon. Combine 1 teaspoon lemon juice with milk (regular or canned) and let it rest (it will thicken like buttermilk) while you're cutting the salted butter into the flour mixture. I wouldn't substitute margarine for the butter. Add the egg and vanilla to the milk and lemon, drain the blueberries well and combine all wet ingredients with the butter/flour. Mix carefully so you don't smash the berries. Don't knead the dough, just cut into rounds or wedges and bake. They'll still be delicious. Thank you for stopping by and please tell me how they turn out!

  • AJ Langley profile image

    AJ Langley 5 years ago

    This recipe sounds fantastic. I have some defrosted blueberries I was looking to use, but I don't have the whipping cream, unsalted butter, or lemon zest (only juice). :( I really wanted to try these tomorrow. Any way I could use substitutes?

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thank you!

  • Dahlia Flower profile image

    Dahlia Flower 5 years ago from Canada

    Sounds so delicious, lemon and blueberries. Voted up.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thanks for your visit!

  • RedElf profile image

    RedElf 5 years ago from Canada

    Heavenly indeed! Welcome to HubPages.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Hi Cat R, hope you get a chance to try the scones. Once you perfect your technique, I think you'll make them all the time!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Glad to hear you're enjoying the recipe!

  • IndieJoe profile image

    IndieJoe 5 years ago

    Another delicious recipe! I've tried with and without the lemon zest and would say the lemon zest truly makes these great. (Make a double batch!)

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thanks to all for your positive comments! I've added an Amazon capsule for information on dried blueberries. You could also use fresh fruit, but dried berries amp up the flavor.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Thanks for the tip!

  • JBBlack profile image

    Joel 5 years ago from California

    I've been considering a hub on this topic. If I do I'll be sure to link. To give you a taste, a trick I picked up from a television program: shredded butter! Voted up.

  • amy1oowho profile image

    amy1oowho 5 years ago from Atlanta

    This sounds wonderful! I'm not sure what dried blueberries are, are they the same as frozen?

  • Cat R profile image

    Cat R 5 years ago from North Carolina, U.S.

    I always wanted to know how to make them. This sounds good!

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    I find scones made with cream are moist and flavorful. The lemon zest complements the blueberries.

  • vespawoolf profile image
    Author

    vespawoolf 5 years ago from Peru, South America

    Great! Please let me know how it goes and thanks for dropping by.

  • lucybell21 profile image

    Bonny OBrien 5 years ago from Troy, N.Y.

    This scone recipe looks really good. I am going to make it for my residents at my job, where I am a cook. I am sure they will love them!

  • chspublish profile image

    chspublish 5 years ago from Ireland

    I like the idea of using cream and the lemon zest. A difference tot eh texture and flavor? Scrumptious, nonetheless.

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