Seams and Sprinkles

A sweet and fashionable life, one post at a time.

Blog Mini-Series: Scones for Brunch Sunday!

Hello and welcome to day one of my one week blog mini-series! I hope you will enjoy all the themes (and the many, many plays on wording) for each day. For Sunday, we are going to make some delicious blueberry lemon scones- are you with me? Grab your gear and throw on some summer tunes and let's get to baking so we can get to brunching!

Blueberry Lemon Scones
Makes approx. 8 large scones

  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar, plus extra for sprinkling on top
  • 2 1/2 teaspoons of baking powder
  • 1/2 teaspoon salt
  • 1 stick of cold unsalted butter cut into small cubes
  • 1 cup fresh blueberries, rinsed and strained
  • 1/2 cup buttermilk
    • Tip: if you have no buttermilk on hand, add about a teaspoon of lemon juice to any type of milk to create the perfect substitute! Trust me on this one, I have even done it with almond milk!
  • 1 large egg, plus one beaten egg for egg wash on top
  • 1/2 teaspoon vanilla extract
  • Zest of one lemon
  • Recommended optional add ins: 
    • flaked coconut
    • crushed or slivered almonds
    • white chocolate chips
  1. Preheat your oven to 375 degrees. Line a baking sheet with parchment paper or a silicone mat such as Silpat (I highly recommend you invest in some of these mats if you have none). 
  2. Mix flour, 3 tbs. of sugar, baking powder and salt in a large mixing bowl. Stir until well combined. Add butter and cut into mixture with a pastry cutter, or go back to the times before fancy gadgets like me and massage it in with your fingers until the mixture has a crumbly texture. 
  3. Stir in the blueberries and lemon zest and stir to coat. Set bowl aside.
  4. Mix the buttermilk, vanilla and one egg together. Pour over dry ingredients and mix with a spoon or spatula just until moistened, some flour is okay.
  5. Take dough out of the bowl and place onto the parchment paper or a clean working surface. Kneed dough a few times to incorporate any remaining flour and then mold the dough into a circle that is about a fingertip in height (one inch). Cut the dough into 8, or more if you'd like, wedges. Transfer to your baking sheet and give each a few inches of space when baking.
  6. Using a pastry brush, lightly brush each wedge with the egg wash and then sprinkle with sugar.
  7. Bake for 20 minutes or until golden brown. Leave scones on pan for about 5 minutes before transferring to a wire rack to cool completely.
  8. Add mimosas to your table and BRUNCH!!

Happy baking and I look forward to seeing you for tomorrow's mini-series topic: My Dog Marley Monday! See you then!


  1. Oh those look to-die-for! I've never heard of the fingertip/1 inch rule before, which is awesome because honestly who keeps a ruler in the kitchen?!

    1. Yes, who has time for the rulers! I cannot be ruled! :) Thank you!!