For spring break, my roommates and I decided to take a road trip to Texas as a last hurrah before everyone graduated and went their separate ways. It was probably the most inexpensive trip, partly because we stayed with Lis’s amazing and charming parents, and the most memory-filled adventure I’ve been on. The week long vacation of sightseeing and relaxing gave us an experience to reconnect and strengthen our friendship.

On the first morning in Texas, I walked out into the kitchen still half-asleep and incoherent to find freshly brewed coffee (a staple in the White family home) and Lis’s mother carefully cutting butter to make cranberry-orange scones for us. Scones are a type of breakfast biscuit which are very common in England and can be savory or  sweet. Flaky, buttery, and warm, the scones she made with love for us were enjoyed perfectly with some good coffee and great company.

When I came across this recipe with fresh blueberries and lemon, I jumped at the chance to make it for our family breakfast, keeping in mind the awesome moments we shared together with Lis’s family in their cozy kitchen.

My family loved them; crisp on the outside, moist on the inside, and filled with gobs of sweet blueberries that were complimented perfectly by a hint of lemon in the sugary drizzle. Then again, they love everything I make (in a completely unbiased opinion, of course).

Blueberry Scones with Lemon Glaze

from Tyler Florence


Blueberry Scones:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 cup heavy cream, plus more for brushing the scones
  • 1 cup fresh blueberries

Lemon Glaze:

  • 1/4 cup freshly squeezed lemon juice
  • 1 cup confectioners’ sugar, sifted
  • 1/2 lemon, zest finely grated
  • 1/2 tablespoon unsalted butter


  1. Preheat the oven to 400 degrees F.
  2. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
  3. Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
  4. Mix the lemon juice and confectioners’ sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.