lemon blueberry scones.

Wow, I’ve been a bad blogger.

When I started this blog, I had a plan. Post at least twice a month, switching between baking posts, travel posts, and general thoughts. Unfortunately, real-life has gotten in the way of my strategic planning and I’ve been a tad disengaged with my hobbies due to school, travelling, and planning a move. However, I really do believe that it is important to make time for yourself and feed your creativity (or whatever else makes you happy) in order to keep other aspects of your life running smoothly. So, with that, the excuses end here and I shall continue with scones.


Scones. What are they anyway? A biscuitish thingy? A muffinish thingy? I don’t really know what bakery domain they fit into best. All I know is they are one of my favorite baked goods to get at a bakery (especially when the sign is preceded by “white chocolate raspberry”). 

Scones are also one of my favorite things to bake, and I have picked up some tips and tricks along the way to make them SO GOOD. The most crucial aspect in baking scones: COLD INGREDIENTS. I make every effort for everything to be cold: the flour, the butter, the milk…even my hands and mixing bowl. I am no scientist, but I think it is the coldness-factor that results in a flaky, crumbly scone (aka the best kind of scone, not the overly moist kind that venture into bun territory). 


Although raspberry white chocolate is by far my favorite combination, this time I went with another classic for the summertime: blueberry lemon. And because the overarching aim with baking (in my opinion) is producing an indulgent, soul-feeding treat over and above a healthy, body-nourishing one, I went ahead and covered them in a lemon glaze. Drool.

Lemon Blueberry Scones

Yields: 8 scones

Recipe: Sallys Baking Addiction



  •  2 cups (250g) all-purpose flour

  • 6 Tablespoons (75g) granulated sugar

  • 1 Tablespoon fresh lemon zest (about 1 lemon)

  • 2 and 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup (115g) unsalted butter, frozen

  •  1/2 cup (120ml) heavy cream (plus 2 Tbsp for brushing), very cold

  •  1 large egg, cold

  • 1 and 1/2 teaspoons pure vanilla extract

  • 1  cup (180g) fresh or frozen blueberries (do not thaw)

 Lemon Glaze

  • 1 cup (120g) confectioners’ sugar

  • 3 Tablespoons fresh lemon juice (about 1 large lemon)


  1. Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. 

  2. Grate the frozen butter (using a box grater, like for cheese) into the flour mixture and combine with a pastry cutter or your fingers until the mixture comes together in pea-sized crumbs. Place bowl in the freezer.

  3. In another bowl or medium measuring cup, whisk 1/2 cup heavy cream, the egg, and vanilla extract together. Drizzle over the cold flour mixture, add the blueberries, then mix together gently until everything appears moistened.

  4. Pour onto the counter and, with floured hands, work dough into a ball. If the dough is too sticky to work with, add a little more flour. If it is too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife, cut into 8 wedges.

  5. Brush scones with remaining 2 tbsp heavy cream.

  6. Place scones on a plate or lined baking sheet and place in the freezer uncovered for 30 minutes.

  7. While the scones are chilling, preheat oven to 400°F 

  8. Line a large baking sheet with parchment paper or silicone baking mat. Once oven is ready, arrange scones 2-3 inches apart on the prepared baking sheet(s).  *Instead, you can continue to freeze scones for about one hour, and then place in a freezer-safe bag to bake at a later day. Bake from frozen, adding a few minutes to the bake time. 

  9. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool briefly while you make the glaze.

  10. Whisk the glaze ingredients together and drizzle over warm scones.

  11. EAT because scones are best served a fresh and warm.


  • Scones can be wrapped in plastic once they are completely cool and stored at room temperature for 2-3 days. 


blueberry muffins.

the perfect blueberry muffin.

Lately I have been having a serious craving for a really great blueberry muffin. The problem: great muffins are hard to come by in Edmonton, Alberta. Part of that problem is that I am admittedly a bit of a snob when it comes to baked goods. Case in point: when my husband suggested getting one from Tim Hortons I looked at him in horror. Tim Hortons? Look, it’s a good stop when you need a road-trip vanilla dip; but I imagine the ingredient list of their blueberry muffin including plenty of hydrogenated/coagulated/other-e’d things I can barely pronounce*. *Sorry in advance if that isn’t true, Timmy’s


It was a lovely -40 degree day (wish I was kidding), and my oven was begging to be turned on. I put on a podcast (bachelor recap…I don’t even watch the bachelor) and got to work. Half an hour later, I took those bad boys out of the oven and bit into one right away.

I am happy to report that these muffins fulfilled my craving in a big way. They are perfectly moist (sorry), and their blueberry-to-batter ratio is spot on. No, they are not necessarily healthy, but they do not have any fake ingredients and that counts for something.

You should definitely make some, or at least come and grab a couple from my freezer to warm up and have with your morning coffee/tea. Mmm.


Yield: 12 lovely muffins
Recipe from King Arthur Flour


  • 1/2 cup (113 g) butter, at room temperature

  • 1 cup (198 g) sugar

  • 2 large eggs, at room temperature

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla extract

  • 2 cups (241 g) unbleached all purpose flour

  • 1/2 cup (113 g) milk (any kind), at room temperature

  • 2 1/2 cups (354 g) fresh blueberries

  • more sugar, for topping *optional

Vegan options: sub vegan butter (like earth balance) for butter; organic sugar for sugar; plant-based milk (oat will likely give the best result) for milk; and flax eggs (2 tbsp ground flax + 5 tbsp water) for the real deal.


  1. Preheat the oven to 375°F. Line a 12-cup muffin tin (or grease with butter or nonstick spray).

  2. In a stand mixer fitted with the paddle attachment, beat together the butter and sugar, scraping down bottom and the sides of the bowl as necessary so everything is nicely combined.

  3. Add the eggs one at a time, scraping the sides and bottom of the bowl as needed and beating well after each egg.

  4. Beat in the baking powder, salt, and vanilla.

  5. Add the flour alternately with the milk, beginning and ending with the flour. Scrape the bottom and sides of the bowl as needed. Do not overmix!

  6. Mash 1/2 cup of the blueberries and gently fold into the batter along with the rest of the whole berries.

  7. Scoop the batter into the muffin pan (they will be full!) and sprinkle 1/4-1/2 teaspoon of granulated sugar on top of each muffin.

  8. Bake for about 30 minutes, until they're light golden brown and a toothpick inserted into the middle of one of the center muffins comes out clean.

  9. Remove the muffins from the oven, loosen their edges from the pan with a butter knife, and after about 5 minutes transfer them to a rack to cool.

  10. Actually attempt to wait to eat them until cool.

Am I doing this food photography thing OK? No? Didn’t think so.

Am I doing this food photography thing OK? No? Didn’t think so.