Lemon Blueberry Scones
Medically reviewed by Christiana George Updated Date: December 19, 2022
What do you do when you have an over abundance of blueberries and blueberry pie filling? You make scones, that’s what. These moist, delicious scones have twice the blueberry impact with hints of lemon in the batter and in the glaze. I am a big fan of the blueberry/lemon combo ever since I made those Lemon Blueberry Basil Rice Krispie Treats a while back. Unfortunately, my basil plant has gone dead since then, otherwise I may have put some in these scones too. Perhaps next time.
So one of my neighbors works for a food distributor and gave me a 116 oz. can of blueberry pie filling. Um, that’s a lotta pies. So I have been diligently trying to use as much as possible. I made a Blueberry Yum Yum for the 4th of July. This week I made some blueberry muffins to take to Bunco night and these Lemon Blueberry Scones. It still didn’t make a dent in the supply. So I ended up freezing the rest. I don’t want all the neighbors getting sick of blueberries.
The blueberry pie filling gave the batter a slightly blueish tint, heightened the blueberry flavor, and made the scones nice and moist.
I added a lemon extract to the glaze for a little more lemon flavor. The balance of flavors was perfect, blueberries with a hint of lemon. These Lemon Blueberry Scones are great as a snack, dessert, or to go with your morning coffee.
Can’t you see, these scones are calling out your name. Go on and make some today.
Lemon Blueberry Scones
by The Sweet Chick
Prep Time: 10-15 minutes
Cook Time: 13-15 minutes
Keywords: bake breakfast dessert snack blueberries lemon blueberry pie filling scones American spring summer
Ingredients (12 scones)
For the scones
- 2 cups all purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 6 tablespoons cold butter
- 1/2 cup milk
- 1 egg, beaten
- 1/3 cup canned blueberry pie filling
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1 cup quick oats
- 1/2 cup fresh blueberries
For the topping
- 2 tablespoons milk
- 1-2 teaspoons sugar
For the glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 3/4 teaspoon pure lemon extract
Instructions
For the scones
Preheat oven to 425° F.
In a stand mixer, mix flour, sugar, and baking powder.
Cut up butter and add to flour mixture, mixing on low speed for 1 minute.
In a small bowl mix egg and milk until blended and add to the flour mixture.
Then add blueberry pie filling, lemon zest, and lemon juice and mix on low speed until fully incorporated.
Next, add the quick oats to the mixture and mix well. The batter will be a dough like consistency.
Lastly, add the blueberries in and mix by hand until evenly distributed.
With a large scoop, place dough onto a greased cookie sheet. Do not flatten.
For the topping
Brush the tops and sides of each scone with milk and sprinkle with about 1/4 teaspoon or less of sugar.
Bake for 13-15 minutes or until toothpick inserted in middle comes out clean and tops are a golden color.
Remove from oven and carefully place scones on cooling rack with wax paper underneath. (Scones will be extra hot due to the sugar.)
For the glaze
In a small bowl whisk together powdered sugar, milk, and lemon extract until smooth.
Using the whisk, drizzle the scones with as much or as little glaze as you prefer.
You can wait for the glaze to set or go ahead and eat one!
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Mocha Swirl M&M; Cookies
Well, thank you Blizzard of 2013 for dumping over two feet of snow in my yard. And my hubby thanks you for all the work you have given him. As if that wasn’t enough, the day of the blizzard our oil furnace decided to stop working. Blizzard and no heat, yay bonus! Oh and the best part is our street was not plowed. The only way out was the path my husband had snow-blown on the sidewalk, leading to the main street that was plowed. Thank goodness we are the first house on the block. So I packed my bags, layered up the kids and myself in our snowsuits, and trekked up the hill to meet my brother in his truck. He drove us to my mom’s house, where I had to wait in the truck with two impatient kids while my father and two of my brother’s finished snow-blowing my parent’s very long driveway.
My husband had stayed behind to try to fix the furnace, but wasn’t able to get it completely working till the following day. But he was able to come enjoy a sleepover at my parent’s house with the rest of us. At least we had a warm place to stay. We were able to go home Sunday, but didn’t venture out very far. Most streets are still not plowed, those that are have only one car width open. Our neighbors got desperate to get out and everyone with a snow blower was in the street trying to clear a path out of the neighborhood.
My daughter was out of school on Friday, today and now tomorrow also because the school parking lots were not cleared. No one knows where to put all this snow. And today we had freezing rain on top of it. Sorry for the rant, but I have been stuck in this house for too long. Hopefully, it will be safe to go back to work tomorrow. If not, I may have to bake again. We only have four more of these cookies left.
Wanna make some of your own? Here are the ingredients. Not too complicated. If you can’t find the Jif Mocha Cappuccino spread, you can always substitute with Nutella.
You can go the easy route and just make regular cookies. Or you can fancy them up a bit. I found a Wilton heart shaped whoopie pie pan on clearance at Target and used it to make some heart shaped cookie.
I used the same amount of dough as the other cookies, except I flatten it out into the heart shaped cavities.
You can leave them plain or decorate them with some frosting and sprinkles. I used some Betty Crocker Decorating Icing. It worked out well. You just can’t stack them, because the frosting doesn’t harden. But it sure is easy and quick to use.
Plain or decorated, they taste just as good. So make some for your sweetheart or treat yourself to some.
Mocha Swirl M&M Cookies
by The Sweet Chick
Prep Time: 15-20 minutes
Cook Time: 7 minutes
Keywords: bake dessert snack mocha cappuccino spread cookie American
Ingredients (36 cookies)
For the cookies
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, room temperature
- 1/2 cup vegetable shortening
- 1 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1/2 cup Jif Mocha Cappuccino spread
- 1 cup M&M’s
For the topping
- 1 can Betty Crocker Decorating Icing
- sprinkles
Instructions
For the cookies
Preheat oven to 375ºF
Blend together the flour, baking soda, and salt in a small bowl and set aside.
In a stand mixer, beat together butter and shortening until creamy.
Add sugar and vanilla and beat medium speed until well blended.
Beat in eggs, one at a time, mixing well in between.
Add flour mixture, and beat on low until all incorporated.
By hand, mix in the Mocha Cappuccino spread just until you get a marble effect.
Then mix in M&M’s by hand as not to break them.
Then drop by cookie scoop full into the heart cavities of you greased baking pan or on a greased baking sheet about 2 inches apart.
If using the heart shaped baking pan, flatten out the dough by hand so it evenly fills out the heart cavities.
Bake at 375ºF for 7 minutes, then remove from oven and wait 5 minutes before transferring them to a cooling rack.
Allow the cookies to cool completely before adding any toppings. (Or just eat one now, no one will notice.)
For the topping
Attached one of the enclosed nozzles to the Decorating Icing can. I used the star tip. Decorate as desired, then add sprinkles if you want.
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