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Serves Makes 2 dozen scones | Prep Time | Cook Time

Why I Love This Recipe

A perfect treat with green tea. The batter should be made ahead of time and baked right before you need the scones. Lemon blueberry is our families favorite. You can use any fruit however with perfect results.

They are delicious and very easy to make. I love that you can freeze for later use as needed.

I have also added a recipe for my favorite and very easy jam. You can substitute any fruit you like and have the same great results. You may also change the flavor of the scones by adding dates and orange or any flavor you like. They will be wonderful. Also making the dough in advance and freezing is great. You can cut the scones in any shape you like. Hearts are wonderful for Valentine’s day or a bridal shower. Cut what you need and bake fresh every time. Scones are really more like a biscuit. When I roll them out, I do it on a frozen plastic cutting board. By freezing the board, it allows you to use less flour which will make the scones taste more flaky and delicious.

Ingredients You'll Need

3 cups cake flour
Extra flour for rolling
2 tablespoons baking powder
3 tablespoons sugar
¾ teaspoon salt
1 stick sweet butter, cut into cubes
1¾ cups whipping cream (and extra if needed)
1 cup blueberries, dried
2 tablespoons lemon peel, grated
Strawberry Jam:
2 cups sugar
2 cups water
6 cups beautifully ripe strawberries
1 egg yolk, beaten


Sift together flour, baking powder, sugar, and salt. Use paddle on electric mixer to work butter into flour mixture until mealy. Add whipping cream, blueberries, and lemon peel. Mix on low until smooth, about 1 minute.

For Strawberry Jam, bring sugar and water to boil over high heat. Boil until sugar dissolves in water. Let cool.

Slice green leaves and stems of strawberries. Place strawberries into large bowl. Pour sugar/water mixture over top and cover tightly with plastic wrap. Marinate for 3 days at room temperature. This will bring the natural pectin out of the fruit.

Pour strawberries and liquid into a large 12-inch non-stick pan. Bring mixture to a boil and reduce heat. Simmer until thick. Pour into jars. Cool and cover. Refrigerate.

Turn dough onto a cold floured board and roll to about ¾” thick. With pastry cutter, cut dough into 1¼” rounds. Place dough on parchment-lined cookie sheet and bake at 375 degrees until golden brown. Brush with egg yolk. Bake 12 to 15 minutes. Serve with fresh strawberry jam. Enjoy!

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