Blueberry Scones with Meyer Lemon Marmalade

Blueberry Scones with Meyer Lemon Marmalade

Very light sugar blueberry scones are lovely with Meyer Lemon Marmalade glaze. They’re perfect for brunch or afternoon tea darling.


(Adapted from Tyler Florence’s blueberry scones with lemon glaze…)

Gather It

  • 2 cups flour
  • 2 tbsp. sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 5 tbsp. unsalted butter, cut into chunks
  • 1 1/2 cups fresh or frozen blueberries
  • 1 cup heavy cream or 1/2 cup each nonfat milk and vanilla regular or Greek yogurt
  • 1/2 cup Aunt Becky’s Meyer Lemon Marmalade
  • 1/2 cup powdered sugar
  • 1 tbsp. unsalted butter

Make It Scones

  • Preheat oven to 400 degrees
  • Mix flour, sugar, baking powder and salt
  • Using pastry cutter, combine until mixture is the size of peas
  • Stir in blueberries
  • Add cream with fork until mixed (This is the tricky part for me…don’t over mix but make sure you can shape into a scone)
  • Roll into rectangle about an inch thick. Then cut into triangles or heart-shaped cookie cutters
  • Place on cookie sheet
  • Bake for 15 to 20 minutes until golden brown
  • Remove scones from cookie sheet and allow to cool while you make the glaze

Make It Glaze

  • Melt butter in saucepan and whisk in powdered sugar
  • Add Meyer Lemon Marmalade an warm until mixed thoroughly
  • Brush glaze over warm scones

Gobble It

  • Coffee with cream and a rainy, lazy Saturday morning is a great way to enjoy these scones