Vertical picture of blueberry scones on a white cake stand with a jar of honey and flowers in the background
Recipes » Ridiculously Easy Recipes

Ridiculously Easy Lemon Blueberry Scones (with free printable labels for gifting)

By Chris Scheuer | Updated on February 26, 2024
4.90 from 56 votes
Bursting with sweet, juicy blueberries, these melt-in-your-mouth Lemon Blueberry Scones are beyond delicious and ridiculously easy to make!
JUMP TO RECIPE

This post may contain affiliate links. For more information, see our privacy policy.

Bursting with sweet, juicy blueberries, these melt-in-your-mouth Lemon Blueberry Scones are beyond delicious and ridiculously easy to make!

There's something about blueberries in baked goods that just seems to be a match made in heaven. Our Copycat Starbucks Blueberry Muffins, our Honey Glazed Blueberry Bran Muffins and our Blueberry Buttermilk Breakfast Cake are some of the most popular recipes on the blog. These Lemon Blueberry Scones are sure to become a favorite too!

Horizontal photo of a batch of Lemon Blueberry Scones on a scalloped pedestal serving plate.

Ridiculously Easy!

You might be asking "Can scones really be easy?"

Yes, they can!

Years ago, I discovered an amazing little trick that made the process of putting together biscuits and scones super easy. But before we get to that, let me explain the secret to melt-in-your-mouth scones (and tender, flaky crazy-delicious biscuits).

It starts with cold butter which is "cut" into a dry mixture of flour, leavening agents, salt and sometimes sugar. This cutting technique is frequently done with a pastry cutter, two knives, a fork OR... some people use their fingers to rub the butter into the dry ingreidnets. The result of this "cutting" or "rubbing" process is small lumps of butter distributed throughout the dry ingredients. When some type of wet ingredient, usually buttermilk or cream, is added to the mix, the little bits of cold butter stay suspended in the dough.

THEN, when the scone or biscuit dough hits the hot oven, the water in the butter evaporates, creating little pockets of steam. As the steam escapes, the scones rise up and create a light, tender, flaky, super delicious finished product.

Horizontal closeup photo of a batch of Lemon Blueberry Scones on a white scalloped plate.

No big deal for those "in the know"

This cutting technique isn't rocket science... actually for chefs or little southern grandmothers who make biscuits every day, it's a piece of cake. But to me and many others, the whole cutting process is a bit of a pain. Because of that, I didn't attempt biscuits or scones very often in the past. But all that changed a while back when I was flipping through a Cook's Illustrated magazine.

A brilliant technique!

I came across an article about biscuits that forever changed my wanna-be-a-biscuit-maker life. Instead of cutting or rubbing butter into the flour Cook's Illustrated shared a technique that was revolutionary to me.

How does it work? Simply melt a stick of butter in the microwave (or stovetop if you're without a microwave) and place a cup of heavy cream in the freezer. While the butter's cooling a bit and the cream is getting nice and cold, combine flour, sugar, baking powder, baking soda and salt in a bowl.

Once the cream is nicely chilled, remove it from the freezer and stir in the melted butter with a fork. As you stir, little lumps of butter will form and be suspended in the cream. Then just add the cream mixture to the dry ingredients in the bowl, stir and... VOILA! The same little bits of butter will now be incorporated throughout the dough, without all that cutting or rubbing!

Check it out

Vertical closeup photo of the process of creating globules of butter to replace cutting butter into dough for biscuits and scones.

So much easier... actually ridiculously easy! I loved this technique so much that I've been running with it and using it for all kinds of biscuit and scone recipes. Our readers responded so positively to this easy method of making delicious biscuits that I was prompted to create a whole category of recipes called Ridiculously Easy. All of our scone and biscuit recipes are in this collection but there are also one-bowl cakes, cookies and all sorts of other easy, delicious recipes.

You can read all about these Ridiculously Easy recipes in this post and check out the whole collection here, but my nutshell definition of these fabulous recipes is "recipes that make you look like a kitchen rock star with minimal effort on your part." So there you have it!

Vertical photo of a batch of Lemon Blueberry Scones on a scalloped pedestal plate surrounded by fresh fruit and a jar of honey.

See for yourself!

We created a video to demonstrate this easy technique so you can see just how easy these Lemon Blueberry Scones come together. Check it out:

Options

There are a number of different options when making these Lemon Blueberry Scones. You can scoop them up, as pictured in this post. You can also dump the dough out onto a work surface and form it into a 1½-2-inch tall disc, then cut the disc into wedges for more traditional shaped scones. Another option is to pat the dough into a rectangle, again 1½-2 inches tall, and cut circular scones with a biscuit cutter.

Another variable for these scones is the finishing touches. I like to brush the scones with a little butter and sprinkle them with cane sugar, which is just slightly coarser than regular granulated sugar.

Vertical extreme closeup photo of a batch of Lemon Blueberry Scones.

If I'm feeling a little fancy, I combine a cup of powdered sugar with some lemon juice and milk (or cream) and make a glaze.

Vertical closeup pour photo of a batch of Lemon Blueberry Scones being drizzled with lemon icing.

You could also sprinkle them with powdered sugar for a pretty presentation. All of these options are delicious, you get to choose!

One last option

Give them away! These Lemon Blueberry Scones are so delicious that I would be tempted to eat WAY too many if I didn't give most of them away. We've created a pretty label for gifting (pictured below).

Horizontal photo of Lemon Blueberry Scones in a gift box with yellow ribbon and custom labels for gifting.

Enter your name and email above to receive an instant download, plus printing tips to get you started. You'll also receive fresh recipe inspiration from The Café... easy, elegant recipes and ideas to enjoy and share.

Get your free printable labels

A lemon blueberry scone label with decorative scissors and yellow ribbon perfect for easy gifting.

Includes two labels: one decorative, the second with storage directions.

Blueberry season

Scott and I visited a beautiful blueberry farm yesterday, not far from where we live, here in the mountains of North Carolina. Although the berries weren't quite ready, the bushes were hanging heavy and the proprietor of the farm promised LOTS ripe berries sometime in the next two weeks. Meanwhile, I've been picking up beautiful blueberries from states south of us and they've been sweet, plump and super juicy.

Don't let the season pass without making a batch of these fabulous, Ridiculously Easy Lemon Blueberry Scones!

Vertical photo of a batch of Lemon Blueberry Scones on a scalloped pedestal serving plate surrounded by blueberries and other fruit.

Café Tips for making these Ridiculously Easy Lemon Blueberry Scones

  • I like to use fresh blueberries to make these scones. Frozen berries tend to bleed more into the batter, but if you decide to use frozen, keep them in the freezer until right before adding them to the dough.
  • If your cream mixture doesn't form the "clumps" or "globules", your cream probably wasn't cold enough. You can stick the whole mixture in the freezer for another 5-8 minutes, then stir with a fork and you should see the clumps.
  • Don't overmix the dough, but make sure all of the flour at the bottom of the bowl is incorporated before forming the scones.
  • Be sure to refrigerate or freeze the scones for at least 15 minutes before baking. This helps the butter to chill again which creates tender scones. It will also help the scones to keep their shape.
  • The moisture content of different kinds of butter and flour, as well as humidity in the air, can cause scones to spread out while baking, If that happens, here's a little trick to make them look more attractive. When you remove them from the oven, they will still be somewhat soft and flexible. You can use two soup spoons or two small metal spatulas to push them back into a nice circular shape. Just place the inner surfaces of the spoons (or the flat bottom edges of the metal spatulas) on either side of the scones and gently coerce them into a prettier shape. Once the scones cool, they will be firm, so if you decide to do this, be sure to do it while they're hot out of the oven.
  • You can prep these scones several hours ahead of time. Just scoop them up onto your sheet pan, cover them with plastic wrap, and pop the whole tray into the refrigerator. When ready to bake, transfer to the oven and bake as directed. They will take a minute or two longer to bake.
  • You can also make these Lemon Blueberry Scones and freeze them, unbaked. Pull as many as you want out of the freezer and bake as directed, adding about 3-5 minutes extra to the total baking time. You want to look for a pretty golden brown color.
  • I use a medium-large (4 tablespoons) retractable ice cream/cookie scooper to portion out consistent-sized scones. A medium-large scoop will yield about 12 scones. If you use a larger scoop the yield will be closer to 8.
  • Scoops are also super helpful for lots of other recipes. I like this set of scoopers that includes small, medium and medium-large sizes (I use the biggest one in this set for my scones which is 4 tablespoons).
  • I spray my cookie scoop with a non-stick cooking spray which makes scooping up the scones really easy.
  • This recipe calls for lining a sheet pan with parchment paper. This is optional but is nice for easy cleanup. I love these pre-cut parchment paper sheets. They come in a flat box for easy storage, are perfect for cookies, scones, biscuits, cake, etc. and a box will last forever.
  • This batter is quite thick. You'll want a sturdy spatula or wooden spoon to stir it. At first, it might seem like all the flour mixture will not be incorporated, but keep going. All of a sudden it will be all mixed in. Don't be tempted to add more liquid.
  • If you decide to glaze these scones, as pictured above, you may not need all of the icing and some of it will drip onto the foil or sheet pan.

 

Thought for the day:

But the Lord is faithful,
and He will strengthen you
and protect you from the evil one.
1 Thessalonians 3:3

What we're listening to for inspiration:

The Goodness of God

 

Square Cafe Email Subscription Button for subscribing to The Café Sucre Farine food blog posts.

If you enjoy this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear your results, adaptations and ideas for variations.

Scroll Down for the Recipe - or Save It to Your Inbox

We'll email you the recipe so it's easy to save, print, or share.

Ridiculously Easy Lemon Blueberry Scones

Chris Scheuer
Bursting with sweet, juicy blueberries, these melt-in-your-mouth Lemon Blueberry Scones are beyond delicious and ridiculously easy to make!
4.90 from 56 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Calories 343
PRINT PIN COMMENTS

Ingredients
 
 

For the scones:

  • 1 cup heavy cream
  • 8 tablespoons butter, (I use salted)
  • 2 cups plus 2 tablespoons all purpose flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • zest of 1 medium size lemon
  • 1 ¼ cups fresh blueberries

For the sugar topping:

  • 1 tablespoon melted butter
  • ¼ cup cane or coarse sugar

If you decide to use the glaze instead of the sugar topping:

  • 2 cups powdered sugar
  • 3 tablespoon milk or half and half
  • 1 tablespoon fresh lemon juice

Instructions
 

For the scones:

  1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Set an oven rack on the middle level of the oven. Measure 1 cup of heavy cream and place in the freezer while proceeding with the recipe. (You want the cream to be in the freezer for at least 15 minutes.)
  2. Place butter in a microwave-safe bowl, cover with a paper towel and heat on high for 1 minute. If not completely melted, return to microwave for 10-second intervals till melted. Set aside to cool a bit while prepping other ingredients.
  3. Whisk flour, baking powder, baking soda, sugar, lemon zest and salt in a medium-size bowl. Stir to combine.
  4. After heavy cream has been chilled in the freezer for 15-20 minutes, combine it with the melted butter. Stir with a fork until butter forms small clumps or globules (see the picture above in the post).
  5. Make a well in the center of the dry ingredients and add the butter/cream mixture and the blueberries. Stir gently with a rubber spatula from the bottom up, working your way around the bowl until all flour is incorporated and the batter pulls away from the sides of the bowl. At first, it will seem like there's too much flour. Keep stirring and it will all mix in. The batter will be very thick, like cookie dough. Don't over-mix it, but you do want to make sure all the little flour bits are incorporated.
  6. Spray a cookie scooper (see notes above) or large spoon with non-stick cooking spray. Scoop up scones in mounds onto prepared pan. When you scoop, try to get some of the blueberries into each portion. Space the scones 2-inches apart to allow for some spreading. Brush the scones with the melted butter and sprinkle with the cane (or coarse) sugar.
  7. Refrigerate scones for at least 15 minutes or longer. If you don't have room for a sheet pan in your refrigerator, put them on a plate then add them to the sheet pan before baking.
  8. Bake for 18-22 minutes or until light golden brown. Transfer to a wire cooling rack. Serve warm or at room temperature.

If you decide to go with the lemon glaze instead of the sugar topping:

  1. Skip brushing the scones with butter and sprinkle with sugar. Instead, while the scones are baking, make the lemon glaze. Combine the powdered sugar, milk (or half and half) and lemon juice in a medium-size bowl. Whisk well until smooth to make a thick, but spoonable glaze. (If the glaze is too thin, add a bit more powdered sugar, if too thick add a little more cream.)
  2. Place a sheet pan or piece of foil under the cooling rack and spoon the glaze over scones to cover completely, allowing any excess to drip onto the sheet pan or foil. Try to cover all the little cracks and crevices with glaze.
  3. If you can wait, let scones sit for 15 minutes to let the glaze set before serving.

Notes

See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutritional information does not include the optional powdered sugar glaze.

Nutrition

Calories: 343kcalCarbohydrates: 48gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 46mgSodium: 220mgPotassium: 163mgFiber: 1gSugar: 30gVitamin A: 576IUVitamin C: 2mgCalcium: 67mgIron: 1mg
We love seeing what you made!Tag @thecafesucrefarine on Instagram for a chance to be featured.
Course: Breakfast/Brunch
Cuisine: American, British-American

Shop Our Café Loves

We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!

Visit the Store
  • KitchenAid Artisan Mixer with Glass Bowl
  • Spatulas Farberware Silicon

Leave a Reply

Your email address will not be published. Required fields are marked *

Leave a comment and star rating Do you have a cooking question? Leave your comment below and let me know how I can help. Did you love this recipe? Just click on the stars to leave a rating!




This site uses Akismet to reduce spam. Learn how your comment data is processed.

532 Comments

  1. I made these scones for the first time Thursday, and brought them to our weekly mah-jong gathering. They were a HUGE hit with the ladies. One friend mentioned they were the best scones she has ever enjoyed. I first put the butter topping on with the sugar and then I did the melted butter and lemon juice topping, because I wanted that one too! Luxery. They were delicious and I will next try the raspberry scone recipe. I love your cooking site! Thank you.

    Reply

    1. Thanks for the wonderful review, Donna! It's lovely to hear how well these scones turned out for you and how much your friends enjoyed them. We're honored that you included a Café recipe in your weekly gathering and would love to hear how the raspberry scones turn out for you if you do try them. We appreciate you taking the time to let us know how much you enjoyed this recipe!

      Reply

    1. Hi Lauren, Though we haven't tested this recipe with gluten free flour, several of our readers have reported great success making our scone recipes using GF flour. Hope these turn out well for you! We've implemented a new system for labels, so all you need to do is scroll up to the box that says "Get your free printable labels", fill in your name and email address, and the labels will be automatically sent to your inbox. Enjoy!

      Reply

  3. This are amazing Scones. Follow recipe exactly. Like not haveing to cut butter in
    Thank you for developing this recipe.
    Ive looked for years for a great drop scone recipe.
    Thank You

    Reply

    1. Thank you for the great review, Carol! So glad to hear that you enjoyed the method for making these scones as well as the flavor of the scones themselves. Thanks for taking the time to let us know how well these turned out for you!

      Reply

  4. People absolutely love these scones, even without the icing. (I prefer eating scones with curd and clotted cream.)
    I do make them the night before and they taste great! But don’t layer pans on top of each other, or re shape flattened ones otherwise they turn out pretty flat.
    I would love the labels, please!

    Happy Resurrection Day!

    Reply

    1. Hi Laura, Thanks for the excellent review and for sharing your experience with making these scones ahead. It's great to hear how much you enjoyed this recipe and we so appreciate taking the time to let us know! You can request the labels by scrolling up in the post to the box that says "Get your free printable labels". Just enter your name and email address and they'll be delivered directly to your inbox. Enjoy!

      Reply

  5. These scones definitely live up to their “Ridiculously Easy…” moniker. I’m impressed with the methodology (cream in freezer for period of time/adding melted butter to cream) to facilitate achieving “cut in” texture. I was able to make 25 scones using a 2 inch cookie scoop. I also used frozen blueberries with no “bleeding” issues whatsoever. The scones were definitely tender; angel biscuit-like. I personally prefer a drier, more crumbly scone texture and would welcome any practiced advice to modify this recipe to achieve such! Again, great, easy recipe; simply prefer a drier, more crumbly texture.

    Reply

    1. Hi Barbara, you probably want to go with a different recipe, if you prefer a dry scone. This one was created to be moist, tender and melt-in-your-mouth delicious. I think you're probably looking for a British or Irish scone - they are also delicious but quite different in texture.

      Reply

    1. Hi Margaret, Yes, you can use frozen blueberries - just add them to the batter frozen. Hope this recipe turns out well for you!

      Reply

  7. Hi Chris, do you have an easy scone recipe that doesn’t have sugar? I would like to make some for a family breakfast.
    Thanks very much
    Glenda

    Reply

    1. Hi Charlotte, Thank you for the great review! So glad to hear how well this recipe turned out for you - Enjoy!

      Reply

  9. Please email blueberry labels. I love how easy to cut in the butter. Would this method also work for making pie dough?

    Reply

    1. Hi Jackie, we love that technique too! Regarding your question, it doesn't work for pie dough as there's not enough liquid.

      Reply

  10. Hi Chris,
    Please send me the labels for the blueberry lemon scones. They are so delicious! I am going to give some as gifts.
    Thank you

    Reply

  11. Please send me the labels for the:
    1. Lemon Blueberry Scones and for the
    2. Orange Cranberry Scones...

    I made the Pumpkin Scones with Caramel Glaze and it was a winner..., so I will also try making the other two mentioned above.
    Thanks and all the best
    Oscar

    Reply

  14. I have been using this as a basic scone recipe from you for sometime. This is very adaptable to mix with dried cheeries and almonds, peaches, or figs, just about any combination of add ins. It is easy, requires few kitchen tools or ingredients, and the result is consistently delicious scones. Please send me labels as I want to make a bunch of gifts to give my friends a treat this coming Labor Day. Thank you.

    Reply

  15. I love this however; I also make blueberry lemon scones by using full fat lemon yoghurt when I am in a hurry or just don't want to use butter It is a little lighter and adding 1 tbsp of fresh squeezed lemon juice adds to taste. Love scones and can't wait till these temps break and I can use the oven without baking the house. Lots of these will be tried this fall!! Saving everrything,

    Reply

  22. First, let me say that I LOVE the cream/butter globules hack for making scones.
    BUT, my scones turned out more like cookies than scones. The taste was fine, but the texture was too "moist" and the scones were flat. I thought I'd done something wrong, so I also tried the Ridiculously Easy Strawberry Scones recipe (which uses the same technique) and they turned out the same way. Not sure why these don't work. As stated previously, the taste was fine, but they didn't look or feel like scones.

    Reply

    1. Hi Helene, I'm so sorry you had trouble with these scones. Butter and flour can both vary in their moisture content which can cause spreading. I would try adding 2-3 extra tablespoon of flour if you make them again. Another option is to make Scuffing. Scones in a muffin pan which eliminates the spreading problem.

      Reply

  24. May I have the labels please? I am making these in a few minutes for Sunday School for our breakfast tomorrow...but if they turn out I might like to make some more as gifts! Thank you! I just love all of your recipes!

    Reply

  26. I've made many scones and have tried a number of different recipes. This one, however, is the easiest and best I've come across. The taste and texture is excellent. But my favorite component to this recipe is combining the melted butter into the cold cream. I can say without a doubt, that this is my go-to recipe from now on.
    Chef's kiss!

    Reply

  27. These scones are amazing!!! I have made them many times and they have been enjoyed by friends and neighbors alike who always ask...."can I have that recipe?" Thanks Chris for always hitting it out of the park!

    Reply

  31. Wishing you a very happy Christmas! Thank you for all you do to share great recipes!

    Question: Is there a reason this recipe calls for more flour than your lemon scones w/raspberries? It seems like it would be the reverse since raspberries are broken up and they tend to be juicier, besides. Love to know the whys, to make me a better baker!

    Reply

    1. Hi Julia, I'm always trying to improve my recipes so sometimes you'll find variations like this. I discovered while testing this recipe that a bit of extra flour helped them set up better.

      Reply

  32. Could you send me labels? I love these scones. I made them for a tea party I had and they were a real hit.

    Reply

  33. These scones were absolutely to die for and they got me an A for my culinary final. Thank you for this recipe they are amazing.

    Reply

    1. Hi Mary, yes you can use frozen blueberries. Add them to the batter frozen. Enjoy!

      Reply

  37. Hi, I just made these scones and they are EXACTLY as described, melt in your mouth and beyond delicious. The melted butter with freezer chilled heavy cream is a game changer. Thanks for an amazing recipe.

    Reply

  39. Absolutely wonderful! I'm excited to make the for a charity event. May I please have the pdf for the labels?
    Thanks so much for another wonderful recipe.

    Reply

  40. These turned out delicious, light, tender, and very pretty! Thank you!

    I've lost count how many times I've made your maple pecan scones and your biscuits. Such great recipes!

    This blueberry lemon one was a bit more work and fidgety with the stiffer dough and fragile blueberries. I broke my scoop making them (was fixable later), so I used a metal 1/4 measuring cup , lightly greased. I spooned the dough into it rather than scooping, then strongly tapped it on my cutting board to get the dough out. Couldn't tell which ones were shaped with the scoop and which were the measuring cup! They were pretty scones!

    Also, I put them in the freezer on a plate for 45 minutes before baking. Very little spread.

    Thank you so much for sharing!

    Reply

  43. Made recipe again and while amazingly delicious, mine were flatter and more like a small cake. Deliciously lemon/blueberry flavor and they disappeared quickly. Any thoughts on what I may have done differently?

    Reply

  44. This recipe is the BEST! I have made it several times and always comes out perfect!
    Do you think you could make these with gluten free flour?

    Reply

  45. I am excited to try these! They look delicious, and not as intimidating to make as other scone recipes I have found and decided not to try because it was too much trouble. I will have the same problem not being able to ignore them in the freezer! Please send the label files/instructions! Thanks so much!

    Reply

  46. Hi, this is Tori again and I just reread the instructions again and I was wrong 🙂 I need to pay better attention LOL. Thank you again for the recipe.

    Reply

  47. Hi , I made these today and they were so good . I made the sugar and butter topping, but I was wondering if the measurements were correct?? It turned into a paste :-/. Did I do something wrong . Thank you for the recipe . I am going to try cranberry/orange next .

    Reply

  48. Excellent recipe - perfect every time. Love the details in the notes for success section. The option to freeze the scones to bake later has allowed me to bless individuals at a moments notice. I keep the freezer stocked with an assortment of your scone recipes. Please send the file for the adorable labels.

    Reply

  49. Your scones are the best.I make them all the time.Everybody just loves them.
    Could you please send me th Printable.l labels for lemon blueberry?Thank you

    Reply

  53. This recipe is wonderful! And I love all of your instructions, they were very helpful.

    Please send the labels.

    Thank you so much!

    Reply

  54. These taste divine! I had a problem with spreading though. I even chilled them for 30 minutes versus the 15 suggested- and they spread into a cookie shape. Any advice? Should I have packed the dough more tightly? I’ve only ever made scones with frozen butter that was directed to be cut-in. Those are often packed into disc shapes and cut into triangles. I wonder if my dough was too loose, for lack of a better description. Thanks for your help!

    Reply

    1. Hi Krystal, I'm sorry you had trouble with these scones. The moisture content of flour and butter can vary and that can cause spreading. You could try adding a bit more flour next time.

      Reply

  56. Your scone recipe is so easy and delicious! What is the optimal amount of freezer time if I am making the scones in advance of an event. Thanks for the recipes.

    Reply

    1. Hi Susan, I like to freeze the scones for an hour before putting them in an airtight container. You can make the dough and freeze it in the scoops. You can also freeze the baked scones. As long as they are well-wrapped, they will do well for 3-4 weeks in the freezer.

      Reply

  57. These are the most delicious scones I ever made. I liked the technique and followed everything exactly as your recipe states. Very good. Thanks for a great recipe.

    Reply

  58. These blueberry scones look divine. I'm am looking forward to making them. Everything that I have ever made get rave reviews. I would appreciate you sending me these printable labels so I can bake and share. Thanks so much.

    Reply

  62. I've tried so many of your recipes and everything comes out so good. I'm not much of a cook, so I appreciate you doing all the work.
    I would love to have the labels

    Reply

  63. Love your easy method and look forward to making these scones. Can buttermilk be substituted for the heavy cream? Would love the printable labels. Thank you.

    Reply

    1. Hi Corliss, we are happy to send the labels. You could use buttermilk, however, the results won't have quite the same melt-in-your-mouth texture.

      Reply

    1. Hi Julie, you can use frozen berries, add them to the batter frozen. Sending the labels your way!

      Reply

  66. Hello! I am so thrilled to have found your site!! What a brilliant technique for "cutting" in the butter! I am going to a friend's home for a tea party this weekend, and I'm bringing both these Lemon Blueberry scones and the Lemon Raspberry scones. I would love the free printable template for the labels so that I can make these look even more fabulous! Thanks!!

    Reply

  67. Hi, super cool technique for doing the butter/ cream.
    Would love the label template if you could send it.

    Thank you

    Reply

  68. I am going to make these for Easter with our huge bounty of lemons from our tree! I would love the free printable labels!

    Reply

  69. Hello, I can't wait to try your scone recipes. I was wondering if you could email me the printable labels that you have for the scones.
    Thank you!
    Connie

    Reply

  70. Made these today for the first time. Love this technique; even though the "cutting in" process may not be rocket science, I am lacking a bit of expertise in that area! Please send the label -- your labels are wonderfully done. Thanks so much.

    Reply

    2. I made these for a friend's visit. They are absolutely delicious, unfortunately they spread a lot! I am assuming your remedy tip would be to add more flour? Or maybe less butter? I would love some advice?! They were easy to put together and j would love for them to work for me!

      Reply

      1. Hi SA, I'm sorry you had trouble with these scones spreading. Flour and butter can both vary in amounts of moisture which can cause spreading. Yes, I would add some extra flour next time and make sure they're well chilled. Another trick is to use a metal spatula right when the scones come out of the oven and push them back into a nice circle.

        Reply

    1. Hi Annie, it's in the middle of the post. You may need to turn off your add blocker to see it.

      Reply

  72. These were way too wet for me and turned into pancakes almost in the oven (slightly thicker pancakes) I followed the recipe and have been bakin for years. I even chilled the flour. I'm confused. lol

    Reply

    1. So sorry you had difficulty with this re, Maggie. It’s difficult to say what went wrong without having been right there in the kitchen with you.

      Reply

  73. These were way too wet for me and turned into pancakes almost in the oven (slightly thicker pancakes) I followed the recipe and have been bakin for years. I even chilled the flour. I'm confused.

    Reply

    1. Hi Maggie, I'm sorry you had trouble with this recipe. It's hard to say what went wrong without being in the kitchen with you. I hate wasting good ingredients. It might be worth another try, this recipe (and our other scones on the site) have hundreds of great reviews.

      Reply

  75. This recipe is super easy. I love the taste. I will be making them and gifting them. Please send me free printable labels that would make it even more perfect when I give them out. Thanks for the recipe.

    Reply

  76. I am going to try these for a baby shower on Saturday. They look fabulous! May I have the printable labels also please? Thank you!

    Reply

  77. I did my best to follow the recipe exactly as written. These came out great, and they’re absolutely delicious! My first time making scones and I am so happy I found this recipe. Thank you.

    Reply

  78. You have asked websites that I’ve seen. Would you be so kind as to send me the printable labels for the scones?

    Reply

  80. I have NEVER made scones before and honestly was terrified to do so on CHRISTMAS mornings!!! BUT I decided to try it. Found your recipe and all the wonderful reviews. Let me tell you...My family was in love with them. They came out PERFECTLY!!! I am a science teacher so it was not hard for me to accurately follow the experiment (I mean recipe) LOL. They were a hit and I will make them again next Christmas. Let's just say they have become apart of our Christmas Tradition now!!! Thanks soooooo much for sharing!!!
    Guys don't skip a thing follow as written!

    Reply

    1. Hi Dolores, yes you can do that. You can also freeze them unbaked and bake from frozen. Enjoy!

      Reply

  85. I took these to a friends house for tea, and everyone raved about how they were the best scones they had ever tasted!! Making them again as a gift for my friend's 89th birthday party! These scones are not only ridiculously easy to make, they are ridiculously scrumptious!! Please send me the labels to make my gift box look even better. Thanks!

    Reply

  88. Fabulous scones. Love the blueberry and lemon combination!!!

    Can you pls send the labels as I will he gifting some soon.

    Thank you
    Connie W

    Reply

  92. This is an excellent recipe, can't wait to share my goodies with my colleagues. My only critique is the timing listed for prep, I would add 10 minutes as you need at least 15 for the cream to chill, and 15 to refrigerate the scones before putting them into bake.

    Reply

  94. Hi Chris, I've been enjoying many of your recipes, and you are becoming my go to "to make my life easier".

    I've made this recipe twice before it they were delicious. I'm having a tea party for a friend on August 9th, so I thought I would prep them (and the cranberry orange scones) ahead and freeze them to simplify my time on the day of the event. I did pull four out of the freezer this morning to test it and I would call it a failure 🙁 I did use frozen blueberries instead of fresh this time. It seemed like the top edges browned much faster than the middle and the bottoms burned a little. I lowered the temp from 400 to 375 and loosely covered them with foil. around 14 minutes into the baking time when I noticed them browning too fast. They also spread like crazy. Any thoughts or suggestions.

    Reply

    1. Hi Dane, so sorry you've had trouble with this recipe. I have frozen most of my scone recipes with good success. I'm wondering if the frozen berries are just too wet, causing the spreading.
      If the scones are getting too brown on the bottom, your oven might be a little hotter near the bottom. You can use a double sheet pan to prevent too much browning.

      Reply

  95. I'm definitely planning on making these delicious sounding taste of summer.
    Please send me a set of labels and I bet nobody will know I made them. The
    box with the label is the opening move to eat something so wonderful.

    Reply

  97. Although the texture of these came out slightly different than how I would make a traditional scone (using Ivey cold butter instead of melting) they came together quicker and more easy and still tasted delicious!! I hate making the discs and wedges, so the cookie scoop made my life so much easier. I used frozen blueberries and added a splash of vanilla to mine!

    Reply

  98. So .. for the glaze .. how long after the scones come out of the oven do you apply the glaze? Thanks.

    Reply

    2. These scones are delicious! They have become a family favorite. I’m going to share some with my neighbors so please send me the labels.

      Reply

  99. I’m going to attempt to make these Lemon Blueberry Scones for my friend’s birthday. She is a huge fan of lemons and blueberries so I’m sure she will enjoy them. Please send the labels so I can attach one to the box I’m gifting to her. Thank you so much! God Bless!

    Reply

  100. I just learned about you, subscribed to your emails, and see I will be and addict! Please send the pdf for these clever labels, thanks!

    Reply

  102. Love to give the scones with the Blueberry Jam for a house gift when visiting friends during the summer.

    Please send me labels for both the scones and the Jam.

    Much thanks…for the labels and all the wonderful recipes you post

    Reply

  104. Hello, putting together the ingredients for these scones; the butter-cream mix tip is stellar! Please send the printable for the pretty labels so my 'ridiculously easy blueberry scones' get the royal treatment when I gift them to family and friends. Thanks.

    Reply

  105. Chris, I made those delicious blueberry lemon scones. Tasted great but spread out all over. I put the cream in the freezer but I think I froze because when I mixed it with the melted butter some cream remained in the measuring cup rim. Perhaps it was too cold? I want to make scones again but I am afraid now. Can you figure out what happened? They tasted great but looked awful.

    Reply

    1. Hi Elle, I'm sorry you had trouble with these scones. I would try adding 2-3 tablespoons of extra flour next time. Butter can vary in moisture content and that can cause the scones to spread.

      Reply

  106. I came across your beautiful website through Pinterest and I am enjoying it a lot! I am planing to try several of your recipes, I am not even sure which one first!! :)))) I’d love to get the labels for the lemon blueberry scones. Thanks!!

    Reply

  107. It is blueberry season and I'd love to try these. can you please forward the labels?

    Thank you for your great recipes!

    Reply

    2. Hi Barb, tried to send the labels but they were returned. Could you have entered an incorrect email address?

      Reply

  109. I thought the blueberry scones were so good! but mine turned out to be like a flat cookie. Any ideas why or what I did? Thank you

    Reply

    1. Hi Kathleen, I'm sorry they came out flat. The moisture content of butter can be variable which can cause scones to flatten in the oven. I would add 2-3 tablespoons of flour to the recipe next time you make it. That should help!

      Reply

  110. Chris, I have a lot of blueberries and we love scones. Cannot wait to make this recipe. Would it be possible to get the labels?

    Reply

    1. Chris for some reason every time I request a label the reply is turned down because I repeat what I say? What must I say to receive the pdf for the blueberry scone labels? The only label I did receive was for the French cookies which were delicious. I was even turned down for the Southwestern sweet, spicy nuts. I love your site & have a folder I refer to often but this is more than tedious ,

      Reply

  114. The scones recipe looks scrumptious! Will be making these tomorrow. Please send pdf for labels. Thanks

    Reply

  116. I would love to have the lemon blueberry scone labels! The scones look delicious! Thank you!

    Reply

  117. I have always been intimidated at idea of making scones. No more! This ridiculously easy willgrLemon Blueberry recipe was just that and truly, amazingly delicious. I made with the glaze and would do so again and again and again. Thank you!

    Reply

  118. I'm interested in trying this recipe but I wanted to watch the video first...is there a link somewhere? There doesn't seem to be one in the paragraph that references it. ("We created a video to demonstrate this easy technique so you can see just how easy these Lemon Blueberry Scones come together. Check it out:")

    Reply

    1. Hi Kathleen, the video is there however if you have ad blockers enabled, you won’t be able to see it.

      Reply

      2. Chris, I just disabled my ad blocker and refreshed the page (a couple of times) but the video still doesn't appear. Any suggestions?

        Reply

        1. Hi Kathleen, you may need to just clear the cache on your computer or tablet or shut it down and restart.

          Reply

  119. Chris, My sweet daughter, Rachel, is a baker. She has made this recipe 4 times this month. I am serving them at a brunch at Refugee Hope Partners this Saturday. Do they freeze well? Also, I would also love the labels. Missing you. My sister made your chocolate cake last week - the one from the cooking class you did at Providence almost a decade ago!

    Reply

    1. Hi Julie!
      So nice to hear from you!
      I love that Rachel is a baker. That is so awesome!
      Regarding your question, these scones do freeze well. You can also freeze them before baking and then just pop them in the oven frozen. They will take a few extra minutes to bake but they are amazing.
      Hope your brunch goes well! 💕
      That was such a fun class at Providence!

      Reply

  122. Hi Chris,
    I’d love to get the labels for the lemon blueberry scones. they are delicious. And I love the method of melting the butter and adding it to the cream.

    thank you so much,
    Lynne

    Reply

  124. Thank you so much for this delicious scone recipe! I would love a pdf of your labels to share these with my neighbors…. Thank you again!
    Turena

    Reply

  128. Can't wait to try these Lemon Blueberry scones. You make everything so simple and tasty.
    I would love to have the printable labels.
    Thank you so much!

    Reply

  132. These look great! I am going to make them for the new neighbor and would love to use the labels.
    Thanks!

    Reply

  135. We love Blueberry scones. I will try this recipe this weekend. I would appreciate the blueberry scone labels as they would make great gifts.
    Thank you!

    Reply

    1. Hi Sara, you could use buttermilk or half and half, however, the results won't have quite the same melt-in-your-mouth texture. I think of scones as a splurge and just enjoy them occasionally!

      Reply

  137. Hi Chris,
    Once again, you have a winner!! I love this 5 -Star recipe for Easy Lemon Blueberry Scones. And the tip from Cook's Illustrated is so helpful. Please send me the beautiful labels. I am planning to make another batch to give to someone special!
    Thank you,

    Reply

  138. What delicious scones! I would like the labels to print so I can gift some to my friends. Thanks so much!

    Reply

  139. So deliciously decadent. Love your recipes. I would love to have these beautiful labels to gift my scones to friends and family.

    Reply

  143. I can't wait to try these scones. Sounds so easy. And I would like to receive the labels. Great idea.

    Reply

  144. Hi - I am wondering if I could use light cream or half and instead of heavy cream to make it a wee bit more healthy.
    Secondly, I have some of your awesome lemon curd, and I am wondering if I could incorporate it into these scones instead of some of the cream?

    Thank you! I love your recipes - especially the ridiculously easy ones. Great category.

    Reply

    1. Hi Micha, you could you light cream or half and half or even buttermilk although the texture won't be quite as "fine".
      I would probably serve the lemon curd on the scones rather than incorporating it into them.

      Reply

  146. Hello,
    These look so delicious that I'd like to make them for a friend tomorrow and would love some labels!
    Thank you,
    Gwen

    Reply

    1. Dear Chris,
      Please send me the beautiful labels for the Lemon Blueberry Scones. Thanks so much for always sharing with us. It is most appreciated! 💜
      Best regards,
      Gail

      Reply

  148. Dear Chris,

    Please send the labels for your Lemon Blueberry Muffins! Thank you for sharing your recipes!

    Reply

  149. I would love the labels. I'm curious about what type of printer you have that prints them so colorful!

    Reply

    2. Hi Cindy, happy to send the labels!
      Regarding your question, we have an HP Office Jet Pro 9010.

      Reply

  151. Hope this is the way to order Blueberry Scone labels. Can't wait to try the recipe and give many away!

    Reply

  154. I was fortunate to eat these scones several years ago when Chris made them for some friends. I have been making them ever since. Go for the lemon glaze. They are my favorite! I actually made them last Saturday and froze half of them to bake this coming Saturday as we watch the King’s coronation. I have had luck with freezing them after baking and rewarming also.

    Reply

    1. Thanks for letting us know, Karen! So glad you are enjoying these 🙂

      Reply

  156. Hola, Chris,
    Thank you for sending the free printable labels. What is your recommendation for storing leftover scones?

    Thank you,
    Maria

    Reply

    1. Hi Maria, the scones really are best the first day you bake them. You can freeze them unbaked and some from frozen if you don't want the whole batch. Otherwise, just keep them covered at room temp. Enjoy!

      Reply

  157. Hola, Chris!
    Amazing melt-in-your-mouth Lemon Blueberry Scones! I already ate 1,000 calories worth of these delicious scones.
    P.S. Chris could you please send me some free printable labels?

    Reply

  158. I LOVE your recipes! I am making the lemon blueberry, orange cranberry and the sugar topped scones for the administrative assistants at our school district where my husband works. Your recipe has become famous there and they asked me to bake them with your lemon curd recipe. May I have the pdf for the labels (not sure if you have one for the sugar scones) please? Know that your recipes have a far reaching ministry. (:

    Reply

    2. I love all your Ridiculously Easy scones and this one was no exception. I think I’ve tried at least 4. I am a fan of the freezer-cream/melted butter method along with the spoonful-drop method for portioning the scones. Not to mention the ability to freeze the dough and take out what you want when you want it. LOVE! And did I almost forget how I love your scripture inspirations. Bonus for me!

      Reply

      1. Hi Barbara, we are happy to send the blueberry scone labels! We do not have labels for the raspberry scones at this time.

        Reply

  160. I love all your recipes and love the labels as well!!! I would love the labels for the blueberry scones....It is so much fun to give these as gifts!!!

    Reply

    1. Hi Sheila, we are happy to send the scone labels. I'm not sure which raspberry ones you mean?

      Reply

  162. Hi. I just made them. It's an easy recipe and they taste great. The only problem I had, they spread in the oven. Any suggestions?

    Reply

    1. Thanks for sharing your review, Rose! So happy you enjoyed them.
      Regarding your question, flour and butter hold different contents of moisture so it's difficult to say what it was that made your scones spread. I would make sure to chill them before baking next time and you might want to go with a bit more flour.

      Reply

  163. I had never even considered making scones until I came across your recipes for them. We love them!! I am going to make these for a bake sale. Do you happen to have a link to the gift boxes pictured above? Thank you so much!!

    Reply

  164. How can I use frozen blueberrries and not have them turn the batter blue? Thank you for any hints. Barbara

    Reply

    1. Hi Barbara, try adding them at the last possible second, and don't let them thaw at all. They will still turn the batter blue a little bit but hopefully not as much.

      Reply

    2. Thesee were great! I'm not a big baker, these were my first scones, and they came out very nice. I have also made the French Lentil Soup and the Shepherds Pie. Every recipe is very flavorful. The recipes, notes, tips, and comments are all very helpful. I'm looking at more recipes. Thanks!

      Reply

  165. These look amazing. I am making them tomorrow morning for brunch. Could you please send me the pdf for the Lemon Blueberry Scones Label. Thank you so much. Also thank you for sharing the melted butter in the really cold cream method instead of having to cut the butter into small pieces.

    Reply

  166. I’m making the lemon blueberry scones and orange cranberry scones along with the lemon curd to serve in my Airbnbs. They always enjoyed the special homemade treats. I would love the labels. Thank you so much for sharing!

    Reply

  167. Hello, I am going to make the lemon blueberry scone today. I made your lemon curd yesterday. I would love the pdf for the labels.

    Thank You so much, Patty

    Reply

  169. Just a quick question before I attempt to make these scones. I am not sure what cream to use, did you use whipping cream, 18% or 10%. Thanks Sue

    Reply

  170. I made the cranberry orange scones several times and they were a huge hit so I had to try the blueberry scones and they were amazing. I made both recipes with gluten free flour and they were light and fluffy. I would love to have the printable labels for the blueberry lemon scones.

    Reply

  171. Made with gluten free flour so I had to add a little more milk but worked great. Thank you! I please get a copy of the labels?

    Reply

  172. Ok making them again already since they were such a hit! Can you send labels for blueberry and raspberry? Bless you!

    Reply

  173. Ridiculously easy!! This was my first attempt at making scones and they did not disappoint!! I could have shaped them better but the taste is perfect! I will be making these often and sharing with neighbors and friends!! Thank you!!

    Reply

  175. Hi.....Merry Christmas from completely snowed-in Buffalo< New York! Please send me your lemon blueberry labels to help bighten my snow-laden mind!......Mary

    Reply

  176. I absolutely love scones, and these are the best I’ve made thanks to you, Chris. There are a lot of elderly ladies in our congregation so I’d love to have your labels to bring them these scones—not as a Christmas present, but any other time of year to show our love and thanks for them. Also I would love to bring them to those who are sick or recuperating, so that both they and their caregivers can enjoy a lovely treat. A “gift for no other reason than to say we love them” is truly special. Thanks for the labels to come. You’re so generous!

    Reply

  178. I plan on making these for a special gift for a special friend for Christmas breakfast. I would love to have labels to add to gift.
    Thanking you Rose Marie Koves

    Reply

  179. I would love to have the labels for the Blueberry Scones recipe. I can't wait to give them as gifts to my neighbors this year for Christmas. Thank you for the great recipes. I am truly enjoying them. Also I love the hint you gave on making the scones flaky. Thank you,
    Kathy

    Reply

  183. I made these for my sister, so she could take them to her holiday work party, and no one believed that they were homemade. They were so good, they were all convinced that she must have bought them. She even had some people who dislike scones asking her if they were really scones because they were so good! Thanks for making my sister's coworkers think I'm a master baker lol!

    Reply

  186. Chris, i love your RE Lemon Blueberry Scones! I just finished my second batch in two days. I would love to have the colorful labels that go with the scones. Thank you.
    Marian Hoot
    pmhoot@cox.net

    Reply

  187. I love scones but this is the first recipe I've ever been brave enough to try. The ice cold cream/melted butter process is a game changer for me. I have girlfriends coming for coffee tomorrow morning and I can't wait to show off my lemon blueberry masterpieces!! Well, *almost* masterpieces -- mine came out a little flatter than yours. I don't think I let them chill in the fridge long enough before baking. I'm wondering if they could be baked in the large muffin tins so they don't spread and lose their round shape??? In any event, the one I sampled tonight is delicious .... your strawberry scones recipe will be next.

    Reply

    1. Hi Pat, so happy you enjoyed them. Yes, try chilling them longer or adding 1-2 extra tablespoons of flour. And you could definitely make them in a large muffin pan!

      Reply

  188. Best Scones Ever!! I’d love to get labels for gifts please. Trying your pumpkin bread recipe tomorrow, can’t wait!! Thanks again, Hope

    Reply

  189. Wonderful recipe! I would love to give as gifts with the labels! I reuse plastic containers from our local bakery for the treats I don’t have recipes to make (enter pistachio muffins) so they are perfect to share scones or other baking I do with our loved ones!!

    I also live that you now have the ridiculously easy areas on your website! Thank you!

    Reply

    2. Another “ridiculously” easy recipe and equally ridiculously delicious! I have never been a fan of scones because the ones I have had were always dry. Thus I’ve never made an attempt to make them. So happy that I stumbled onto your website and have this wonderful recipe. I can see making these many times in the future! I would love to have the labels! Thank you for sharing!!

      Reply

  192. Made these today. I did not sprinkle them with the sugar and they certainly did not need the glaze they were absolutely amazing and so easy to make. Fantalicious

    Reply

  195. Would love to make some of these for my neighbors who are always giving me fruit and vegetables from their Garden. Please send labels. Thank you

    Reply

  196. I have followed this blog for a few years now. Went blueberry picking and made the 30 minute jame outstanding and other blueberry recipes. I followed this recipe exactly, baked for 18 minutes and the bottoms were burnt, they were not overly brown on top. After scraping the bottom still very delicious and moist. So the 4star rating is for my failure as every other recipe on this site would get 5 stars from me and my husband. Also just finished the blueberry arugula salad another outstanding recipe.j

    Reply

  197. I loved the lemon blueberry scones, and they make such a nice gift. I have given some to my neighbors. I would love to have the labels. Thank you.

    Reply

  198. Bonjour et merci pour toutes vos recettes ,elles sont toutes si bonnes et faciles à faire.
    J'aimerai beaucoup avoir les étiquettes.
    Bonne journée !

    Reply

  200. Just tried these this morning and they are yummy! Your tip on putting the cream in the freezer and then adding the melted butter is genius! Glad you spotted on Cooks Illustrated. The dough came together well. I don’t have a scoop so I flattened the dough about an inch or so thick and cut into squares. I normally go for the icing but tried the butter/sugar sprinkle and it turned out well. Thanks for this fabulous recipe.

    Reply

  201. Wow! These Scones Are Amazing, 1st Time Making Scones Because I Thought They Would Be Dry & Bland. Not These, I Shared With Friends & Family And Everyone Loved Them. Excited Now To Try Your Other Recipes.

    Reply

    1. Hi Kathy, we are happy to send you the labels for these scones! We just ask that you leave a comment on each post you would like the labels for.

      Reply

  206. Husband, grandpa and neighbor all agree . . . this recipe is a winner! And I loved the new idea on mixing the butter in! Thank you for sharing and I'd love to receive the labels for these. (Any chance I could also get the strawberry habanero pepper jelly labels too. They're up next!)
    Thanks again for your clear instructions, yummy recipes and inspiring messages.
    One more thing, do you happen to know the size of the bakery box you used in the picture with the yellow ribbon?

    Reply

    1. Awesome! Thanks for letting us know, Leslie! We will be happy to send the labels. And the email has links for the bakery boxes 🙂

      Reply

  207. Another great recipe, thank you please send me your labels for the scones, love how moist they are
    Mary Sutton

    Reply

  208. Thank you for the scone recipe. I'm going to use your method for combining the butter & cream from now on. I am enjoying your recipes & have made numerous recipes of the Strawberry Balsamic Black Pepper Jam as my hubby keeps bringing more strawberries. One of my friends ate hers with a spoon she liked it so much. I'm thinking she will like the scones too. Your generous label sharing for these recipes is a ministry to me and will enjoy sharing the labels with the scones I share. I like to tell them about your site when I give them away. Thank you for sending the labels!

    Reply

    1. Thank you for the kind comment, Mary Elizabeth! I'm so glad you're enjoying the recipes. We will send the labels your way!

      Reply

  209. Yum! What a great flavor combination! I can’t wait to make & share these at one of our Sunday morning ‘Coffee Fellowships’ at church. Please send me the label template. I too appreciate the ‘thought for the day’ scripture passage to serve as our ‘recipe’ for living! God bless!

    Reply

  210. Cant wait to try your butter trick, scones sound delicious may I have the labels in case i want to share.. thank you very much Liz

    Reply

  211. Hi Scott and Chris
    I wrote a comment and I hadn't finished writing when my text disappeared. You have stated that it make take a day or two to appear. I will check in a few days to see if it had been received otherwise will send a new text. But in the meantime I would love to receive the labels.
    Many thanks
    Sariya x

    Reply

    1. Hi Sariya, I'm sorry you had trouble leaving a comment. This one made it through and we will send the labels your way!

      Reply

  213. Hi Chris,
    These scones look delicious, can't wait to try them, can I please have the PDF labels. Thank you so much, love all your recipes
    Regards,
    Brigitte

    Reply

  214. Going to make these scones this weekend. Scones are my fave but I too dislike cutting the butter into cubes, etc. What a great idea to chill the cream so that the butter lumps up! Could you please send me the label PDF? That's very generous of you to share, thank you kindly ♡ Cindy

    Reply

  216. Ooh! Blueberry and lemon anything in rhe summertime. I’m looking forward to making these. Would love to have a the pdf for the pretty labels.🫐

    Reply

    1. Hi Darlene, milk does not work in this recipe. Scones are definitely a splurge but a very delicious one. It might be better to go with a low-fat recipe if you prefer not to use cream. Or you could make mini scones and just enjoy a smaller portion.

      Reply

  218. Am anxious to try your recipe. They look amazing! and thank you for sharing your new hack for "cutting butter." Looking forward to trying that as well. Can you please send me the pdf for the labels.

    Reply

  219. This sounds like a great recipe for all my blueberries. I would appreciate the PDF for the labels. Thank You!

    Reply

  221. Delicious and PLEASE send me the label PDF for your amazing recipes to share with others at our morning devotions. I truly love your thoughts the day from the Bible. Blessings to you.

    Reply

  222. Please can I have the Raspberry freezer jam labels and the easy blueberry and lemon scones labels.

    Reply

  223. Thank you so much for sharing this recipe and your baking tips. I will definitely try making them when our blueberries up here in Canada are in season. Would love a link to your labels.
    Thanks again!

    Reply

  226. Hi, can the prepared dough be refrigerated overnight or for several hours before baking? And, would you give it a few minutes at room temp before baking if it was refrigerated for any length of time? Thanks!

    Reply

    1. Hi Michelle, you can definitely make these the night before and refrigerate them. I love to do that when I have guests. You can even freeze the unbaked scones and bake them right from the freezer. You don't need to give them any time to warm up but they will take a few extra minutes baking time.

      Reply

  227. Can't WAIT to make these. For Easter, a neighbor across the street had a number of us over for brunch, and her scones were delicious, but I bet I can top that with these!!! AND By The Way - Happy Anniversary. You are one year ahead of us. Oh! I would love the labels, too, please.

    Reply

  228. I'm going to make these delicious scones today!! I have a neighbor who is 90 years old today! I'd love the pdf for the labels if you could send it to me!
    Carolyn Stice
    Irishgrace@msn.com

    Have a blessed day!!!

    Reply

  229. I can't wait to make these scones for gifts to my neighbors. They are going to love them!!! I would love a link to the labels. thank you for the lovely recipes you always have.

    Reply

  231. Hello, I love your recipes. My family cannot get enough. Could you send me your pdf and instructions for your lovely labels. I'm going to surprise my mother in law and one of my sister in laws with a batch each. Thank you.

    Reply

  232. Looking forward to trying your recipe! Your post was wonderful and the packaging of the scones was beautiful. Please send the pdf file for the labels. Thanks so much.

    Reply

  234. Hi,
    These look and sound so good. I’m sure these will be enjoyed by my family. Can’t wait till blueberry season begins here. Please send the pretty labels for these scones. They will definitely make a nice gift as well.
    Thank you

    Reply

  235. Happy Anniversary to you both! These scones look scrumptious, and I would love the labels so I can share with others (and reduce temptation to eat them all). Thanks so much!

    Reply

  236. Happy Anniversary!
    Please send me these labels, they will certainly be a well received gift!
    Thank you.

    Reply

  238. Would love to have the labels. Sometimes I bake special treats for the Meals On Wheels seniors that I deliver meals to each week. I think they would love these scones.

    Reply

    1. That's so sweet, Barbara! I know they really appreciate your kind efforts. The labels should be in you inbox.

      Reply

  241. Good morning Chris,
    I'd love the labels as I'm going to make your scones this week.
    Thanks so much!!!

    Reply

  242. Would love to have the label pdf as I will be making these for gifts. The labels look perfect as to the scones. Thank you.

    Reply

  244. Happy Anniversary Chris! Sounds like a wonderful morning reminiscing and eating warm blueberry scones. We have thoroughly enjoyed your other scone recipes so I am sure this will be amazing as well!
    Enjoy your special day!
    Gayle

    Reply

  245. Happy Anniversary to you both, sounds like a lovely way to enjoy the morning sitting on your veranda with these yummy scones. I have a Irish scone recipe that just uses cream, and works everytime, but I am very excited to try your method, it totally makes sense. I love bread but do try to limit myself to one bread item per day so will definitely be gifting some of these and would love the labels. Thanks again for your lovely blog and tasty recipes.

    Reply

  246. Can't wait to include these lemon blueberry scones to my baking list this summer! Such a tasty morsel I'm sure - just like your Chocolate Chip Cherry Scones which I husband has devoured!

    Please send me the labels for these scones as I'm sure I will be sharing lots of these as gifts for family, friends and neighbors.

    Thanks you, Chris, for all your lovely and delicious creations and postings! You provide such inspiration to so many of your readers!

    Reply

    1. Thanks so much for your kind and encouraging comment, Barbara! We'll be happy to send the labels.

      Reply

  247. Love your recipes and so looking forward to making these scones. Your hint for combining the butter / cream has inspired me to go for it !

    Reply

  248. Cannot wait to make these glorious lemon blueberry scones. Please send me the gift labels. We moved to the country a year ago and found several wild blueberry bushes on our acreage - we can bring in 3-4 lbs per day for months. Thank you in advance for the labels and of course the recipe!

    Reply

    1. Lucky you, blueberries on your property and such prolific bushes! Hope you enjoy the scones. Sending the labels now.

      Reply

  250. Chris, I just LOVE all of your ridiculously easy recipes! Easy and delicious! I never want to “cut-in” again! My friends thought I bought them at a bakery! Thanks so much!

    Please send me the scone labels! Thanks!

    Reply