Imagine sinking your teeth into a scone that balances the sharpness of lemon with the natural sweetness of blueberries. This is my go-to recipe for scones. A few ingredients change the base recipe ...

My blueberry scones recipe is the delicious result of my efforts. I like to use canola oil instead of butter and margarine for my scones. In fact, I use oil when I can since it is a healthier way ...

Mix the dough. Stir cold heavy cream in ... Drizzle over the cooled blueberry scones and let sit until the glaze sets. Unbaked blueberry scones can be shaped and frozen for up to 1 month.

Apparently, I’m on a brunch kick here because this week’s recipe is for Lemony Glazed Blueberry Scones, and it comes from my dear friend Erin Farha Kimmett’s “Hospitality and Joy” cookbook.

Bake for 25-28 minutes until the scones are browned on the edges and they don't 'mush' when you lightly press the middle with your finger. Best served warm, great served same day.