Recipes: Breakfast

Easy Oregon Blueberry Lemon Scones

Fresh blueberries and lemon zest add an irresistible freshness to these easy to make scones.


  • 1 c. fresh blueberries 
  • 2 lemons, plus the zest from each lemon
  • 2 1/2 c. flour 
  • 1 T. baking powder
  • 1/2 tsp. salt 
  • 1 stick cold butter, cut into cubes 
  • 1 c. milk 
  • 3/4 c. granulated sugar 
  • Egg Wash

  • 1 egg, beaten
  • 2 tsp. milk 


  • Preheat oven to 400 degrees.
  • In a large bowl, mix flour, baking powder, salt and sugar. Then cut in cold cubed butter with a fork or pastry cutter until combined. 
  • In a small bowl, mix together milk and 2 tablespoon fresh-squeezed lemon juice (approximately one lemon) and let stand for 5 minutes.
  • After 5 minutes, add milk mixture to flour mixture and stir until combined. 
  • Add fresh Oregon blueberries and zest from one lemon and stir again until combined.
  • Gently press the dough into a 9-inch circle. Cut into 8 wedges then place wedges on a parchment-lined baking sheet. 
  • Whisk the egg and 2 teaspoons of milk together and brush over scones.
  • Place in the oven and bake 20 minutes or until golden brown.
  • When removed from the oven, allow the scones to cool then drizzle with sweet lemon glaze. Enjoy! 

    Blueberry sauce:

  • 1/4 c. freshly squeezed lemon juice (approximately 1-2 lemons)
  • Zest from 1 lemon 
  • 1 c. powdered sugar


Mix until well combined and no powdered sugar lumps remain. 


Makes approximately 8 scones