Four years ago my sister and I started our Micro b Four years ago my sister and I started our Micro bakery called The Flour Barn.  We turned a barn on our family farm into a commercial kitchen and started with one product, Cinnamon Rolls. As we got more and more orders we added more and more products. As we sold more products we could afford better equipment, than employees, slowly creating the bakery we always dreamed of....

https://theflourbarnhomestead.com/how-to-make-money-from-your-micro-bakery-at-home/
Garden Season is among us! Tomatoes are starting t Garden Season is among us! Tomatoes are starting to turn, sweet corn is ready to harvest and we are so excited! For years our family has a had a big garden that we not only enjoy for the summer, but that we preserve for the whole year! It is such a treat to be able to have fresh tasting sweet corn in the middle of December, or delicious marinara for Stromboli. 

We have a few openings in tonights Sweet Corn Harvest dinner class as well as in our Harvest dinner class in a couple weeks. We also have several blog articles you can check out to help you utilize your garden!

To sign up for a class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc

How to preserve tomatoes:

https://theflourbarnhomestead.com/how-to-make-the-best-homemade-roasted-tomato-sauce/

How to make delicious Zucchini bread:

https://theflourbarnhomestead.com/whole-wheat-zucchini-bread-recipe/
We are back this week Friday 8-12 and Saturday 8-1 We are back this week Friday 8-12 and Saturday 8-11! We are so excited to get back to baking💕 Make sure to place your orders for Jumbo Cinnamon Rolls, Focaccia Breakfast Sandwiches and more! See you soon☺️🥰😱💕

To preorder:

https://the-flour-barn.square.site

To check out our blog:

Theflourbarnhomestead.com

Our address:
The Flour Barn
17200 Kandel rd Marysville
Although we are closed this Saturday, we do still Although we are closed this Saturday, we do still have a few classes available for this summer! We have a Sweet Corn Harvest Dinner coming up next week as well as another amazing Harvest dinner in a couple weeks🥰 For more information check out the link below…

https://the-flour-barn.square.site
The Flour Barn Bakery will open tomorrow 8-11! Ras The Flour Barn Bakery will open tomorrow 8-11! Raspberry Cheesecake Rolls, Caprese Sandwiches, and an Iced White Chocolate Blackberry Latte are all perfect on a beautiful summer day! We also will be selling fresh flowers from heritagefarm and sweet corn from Muddy Pike Pumpkins and Produce! 

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Raspberry Cheesecake Rolls 
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
The Flour Pot is open today 8-1! Stop by for some The Flour Pot is open today 8-1! Stop by for some coffee and cinnamon rolls😍
Throwback Flavor: Raspberry Cheesecake Rolls! This Throwback Flavor: Raspberry Cheesecake Rolls! This was one of our first specialty rolls 4 years ago😱 It feels like just yesterday we started selling our Cinnamon Rolls out of the barn💕 Raspberry Cheesecake Rolls and Caprese Sandwiches are both available for preorder for a limited time! 

To preorder: 

https://the-flour-barn.square.site
Check out our website to get this delicious Zucchi Check out our website to get this delicious Zucchini bread recipe! When baking at home I try to use as much freshly milled whole wheat flour as I can. It’s how I justify the amount of bread my son eats… 

Link in bio or go to theflourbarnhomestead.com to find all our favorite recipes!
The only thing we love more than making sourdough The only thing we love more than making sourdough is sharing it! We sell our sourdough bread every Friday and Saturday at our little bakery on our family farm. 

We also teach a class on sourdough bread baking every month! Link to order our bread or sign up for one of our classes is in our bio.

#sourdough #microbakery #microbakerylife #sourdoughbread #sourdoughbreadbaking #homesteading #sourdoughbakery #ohiobakery
  • Homestead Recipes
    • Homestead Recipes
    • Freshly Milled Flour Recipes
    • Sourdough Recipes
  • Behind the Business
    • Starting Your own Micro Bakery
    • Class Content
    • Bakery recipes
  • About Us
  • Homestead Recipes
    • Homestead Recipes
    • Freshly Milled Flour Recipes
    • Sourdough Recipes
  • Behind the Business
    • Starting Your own Micro Bakery
    • Class Content
    • Bakery recipes
  • About Us

The Flour Barn Homestead

Recipes, Farm Life, Motherhood

Bakery recipes, Our Homestead · August 15, 2024

The Best Lemon Blueberry Scones from our Bakery

Jump to Recipe Print Recipe

At our bakery, the Flour Barn, we not only sell a lot of scones each week, but we also teach a class on scones. It is such a fun class because there are so many important baking concepts you learn when making scones. I love this lemon blueberry scone recipe. They are a staple and a customer favorite. These tender scones take the sweetness of juicy blueberries and the tartness of bright lemon zest and create the perfect flaky scones. This is the best recipe for making your scones right away for your family or to make ahead for a larger group of people.

Gluten Development and Fat pockets

​Two concepts are important when making scones…

Gluten development:

When working with any baked good gluten is always playing a role whether you know it or not. Items like bread or pizza crust require lots of gluten development. Items like pie crust, biscuits, and scones need little gluten development. Gluten development begins when your dry ingredients combine with your wet ingredients.  For this recipe, we cut our butter into our dry ingredients and then add the wet ingredients. That is when the clock starts ticking. You want to stir until your batter is just combined, this is why a Dutch whisk (aka pastry whisk) can be so useful. It is designed to efficiently mix wet and dry ingredients, limiting gluten development. You also want to keep this in mind while shaping your scones, the more you work them the more gluten development. If you overdevelope your dough the result will be a cakey and dense scone. 

lemon blueberry scone dough
Fat pockets:

In this recipe, the fat is the butter. Many recipes have you use frozen butter or frozen pieces of butter. This is because cold butter is crucial to the baking process of scones. When you put the scones in the oven the cold butter will melt, and create crumbling pockets within your delicious scone. If the butter has already melted into your scone before it’s baked, you will not get a flaky, crumbly scone. You may get a flat scone or a very cakey scone. 

lemon blueberry scone dough

Scone or Biscuit?!

I discovered homemade scones when I was living in my first apartment, working the night shift, and spending all my free time working through cookbooks. As I read through the recipe I remember thinking, this is a biscuit with some sugar, and they are very similar. However, there are some key differences that change how you eat them. Biscuits are typically made with milk or buttermilk, while scone dough is made with heavy cream and sometimes an egg. The higher fat content in the scone recipes changes the final crumb, making it a little tighter and more crumbly. As you’ll see in this lemon blueberry scone recipe, there is more sugar in a scone as well as add-ins to bring more flavor.

lemon blueberry scones

In my mind, a biscuit is the perfect base for so many toppings: jams, butter, gravy, and stews. A biscuit is meant to be paired, while the best scones need only be paired with a good cup of coffee. Out at the bakery, we are constantly adding pastries and trialing new ideas but at the end of the day, if I could pick one thing from the case, I would pick one of our warm scones. Never too rich, perfectly buttery, and crumbly, ideal for a sit-down breakfast or a meal on the go.

Kim and her Homemade Buttermilk biscuits

If you are looking for some delicious biscuits we have great recipes for Sourdough Biscuits, Buttermilk Biscuits, and Drop Biscuits!

​Amazing Flavors

Blueberry lemon scones are a favorite of mine all year round. The fresh lemon juice in the sweet lemon glaze gives it a delicious bright flavor. The cream scone base allows for the tart lemon flavor to be balanced by the sweet scone and sweet blueberries. I especially love adding fresh blueberries because I think it surprises people. Everyone’s expecting frozen when instead you get a beautifully fresh, perfect burst of blueberry that goes so well with a tart lemon glaze. But there are so many ways to adapt this recipe. Change your scones with the seasons. Leave out the lemon zest and replace the blueberries with chocolate chips for a toddler-friendly classic.

lemon and fresh blueberries

Lemon Blueberry is by far our most popular scone at the bakery, but we’ve also tried lemon raspberry and lemon blackberry. Here is a great Orange Cranberry recipe, another favorite. Vary the add-ins and find a complimentary glaze, and the possibilities are endless! Use this as a starting block and keep experimenting. Start baking scones and don’t look back. Be that crazy guy who delivers scones around the neighborhood. Make them every Saturday for your gang. Master this recipe because, believe me, it’s such a great one to have memorized.

Making these Delicious Lemon Blueberry scones Ahead

To prep these ahead for a no-mess morning, I simply place the pan of unbaked scones in the freezer overnight or until solid. I’ll then transfer them to an airtight container and keep them in the freezer. The morning I want to bake them, I’ll take the scones straight from the freezer, lay them out on a cookie sheet, and bake them in a 350-degree oven for 20-25 minutes or until they are golden brown. We decrease the oven temp so they do not get too brown before they’re cooked through. If making the glaze ahead, you can store it in the fridge for up to a week or freeze it and allow it to thaw by placing the container in warm water. Easy Peasy Lemon Blueberry Scones!

The Best Lemon Blueberry Scones from our Bakery

I absolutely love this lemon blueberry scone recipe. We make these weekly at our bakery, the Flour Barn Bakery. They are a staple and a customer favorite.
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Course Breakfast
Cuisine American
Servings 8 scones

Ingredients
  

  • 300 grams/ 2 1/2 cups all-purpose flour
  • 100 grams/ 1/2 cup sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 90 grams/ 6 Tablespoons butter cubed
  • zest of one lemon
  • 1 cup fresh blueberries
  • 1 cup heavy whipping cream
  • 1 egg

Instructions
 

  • Preheat oven to 375 degrees.
  • In a large bowl, sift together the flour, sugar, baking powder, salt, and lemon zest.
  • Add the cubed butter to the mixture. Using a pastry blender or your fingers, begin to blend the butter with the dry ingredients by breaking up the cubed butter. Continue to work it until the mixture looks like a coarse meal and the largest butter pieces are the size of peas.
  • Add in the fresh blueberries and mix them in with a fork.
  • In a small bowl, mix 1 cup of heavy cream and the egg with a fork until well combined.
  • With the same fork, make a well in the middle of your dry ingredients. Add in the cream and egg. Begin stirring the wet ingredients into the dry, working from the middle out toward the edges of the bowl until all of the flour is hydrated.
  • Pour the batter out onto a lightly floured surface and pat it together into a disk. Continue to pat the dough into an 8-inch circle of an even thickness, about 3/4 of an inch. Use a sharp knife to cut the disk into 8 even triangles. Gently place each triangle onto a cookie sheet lined with parchment paper.
  • Stick in the freezer for 15 minutes to get the butter cold.
  • Bake for 20 minutes or until the scones are golden brown.
  • To Make the Glaze: Whisk together the fresh lemon juice and powdered sugar. The glaze should be thin enough to drizzle, yet thick enough to sit on top of the scones. Allow the scones to cool slightly before drizzling the glaze generously over the scones. I like to go over each scone twice to make sure they have enough!
Keyword scones

One response to “The Best Lemon Blueberry Scones from our Bakery”

  1. Maxiproxies.com Avatar
    Maxiproxies.com
    August 21, 2024

    Great blog you’ve got here.. It’s hard to find excellent writing like yours these days. I really appreciate individuals like you! Take care!!

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on Pinterest (Opens in new window) Pinterest

In: Bakery recipes, Our Homestead

You’ll Also Love

Sourdough Cinnamon rolls with cream cheese frostingBest Sourdough Cinnamon Rolls Recipe
Easy Strawberry Freezer JamEasy Strawberry Freezer Jam
Sourdough Pumpkin Roll with Cream Cheese FillingSourdough Pumpkin Roll Recipe with Cream Cheese Filling

Comments

  1. Maxiproxies.com says

    August 21, 2024 at 11:56 am

    Great blog you’ve got here.. It’s hard to find excellent writing like yours these days. I really appreciate individuals like you! Take care!!

Next Post >

The Best Moist Zucchini Bread Recipe with Whole Wheat

Side Bar

Follow us!

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

About Us

instagram

Follow @flourbarn

Four years ago my sister and I started our Micro b Four years ago my sister and I started our Micro bakery called The Flour Barn.  We turned a barn on our family farm into a commercial kitchen and started with one product, Cinnamon Rolls. As we got more and more orders we added more and more products. As we sold more products we could afford better equipment, than employees, slowly creating the bakery we always dreamed of....

https://theflourbarnhomestead.com/how-to-make-money-from-your-micro-bakery-at-home/
Garden Season is among us! Tomatoes are starting t Garden Season is among us! Tomatoes are starting to turn, sweet corn is ready to harvest and we are so excited! For years our family has a had a big garden that we not only enjoy for the summer, but that we preserve for the whole year! It is such a treat to be able to have fresh tasting sweet corn in the middle of December, or delicious marinara for Stromboli. 

We have a few openings in tonights Sweet Corn Harvest dinner class as well as in our Harvest dinner class in a couple weeks. We also have several blog articles you can check out to help you utilize your garden!

To sign up for a class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc

How to preserve tomatoes:

https://theflourbarnhomestead.com/how-to-make-the-best-homemade-roasted-tomato-sauce/

How to make delicious Zucchini bread:

https://theflourbarnhomestead.com/whole-wheat-zucchini-bread-recipe/
We are back this week Friday 8-12 and Saturday 8-1 We are back this week Friday 8-12 and Saturday 8-11! We are so excited to get back to baking💕 Make sure to place your orders for Jumbo Cinnamon Rolls, Focaccia Breakfast Sandwiches and more! See you soon☺️🥰😱💕

To preorder:

https://the-flour-barn.square.site

To check out our blog:

Theflourbarnhomestead.com

Our address:
The Flour Barn
17200 Kandel rd Marysville
Although we are closed this Saturday, we do still Although we are closed this Saturday, we do still have a few classes available for this summer! We have a Sweet Corn Harvest Dinner coming up next week as well as another amazing Harvest dinner in a couple weeks🥰 For more information check out the link below…

https://the-flour-barn.square.site
The Flour Barn Bakery will open tomorrow 8-11! Ras The Flour Barn Bakery will open tomorrow 8-11! Raspberry Cheesecake Rolls, Caprese Sandwiches, and an Iced White Chocolate Blackberry Latte are all perfect on a beautiful summer day! We also will be selling fresh flowers from heritagefarm and sweet corn from Muddy Pike Pumpkins and Produce! 

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Raspberry Cheesecake Rolls 
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
The Flour Pot is open today 8-1! Stop by for some The Flour Pot is open today 8-1! Stop by for some coffee and cinnamon rolls😍
Throwback Flavor: Raspberry Cheesecake Rolls! This Throwback Flavor: Raspberry Cheesecake Rolls! This was one of our first specialty rolls 4 years ago😱 It feels like just yesterday we started selling our Cinnamon Rolls out of the barn💕 Raspberry Cheesecake Rolls and Caprese Sandwiches are both available for preorder for a limited time! 

To preorder: 

https://the-flour-barn.square.site
Check out our website to get this delicious Zucchi Check out our website to get this delicious Zucchini bread recipe! When baking at home I try to use as much freshly milled whole wheat flour as I can. It’s how I justify the amount of bread my son eats… 

Link in bio or go to theflourbarnhomestead.com to find all our favorite recipes!
The only thing we love more than making sourdough The only thing we love more than making sourdough is sharing it! We sell our sourdough bread every Friday and Saturday at our little bakery on our family farm. 

We also teach a class on sourdough bread baking every month! Link to order our bread or sign up for one of our classes is in our bio.

#sourdough #microbakery #microbakerylife #sourdoughbread #sourdoughbreadbaking #homesteading #sourdoughbakery #ohiobakery
Never gets old… Never gets old…
The Flour Barn Bakery will be open this week Frida The Flour Barn Bakery will be open this week Friday 8-1 and Saturday 8-11! You can go ahead and preorder favorites like our Jumbo Cinnamon Rolls, Cream Filled Croissants and our Focaccia Breakfast Sandwiches! 

Address:
The Flour Barn
17200 Kandel Rd Marysville 

To Preorder:

https://the-flour-barn.square.site
🥐☕️ 🥐☕️
Saturday morning breakfast at The Flour Barn Baker Saturday morning breakfast at The Flour Barn Bakery, what could be better?! Our special Peach Cobbler Rolls are still here for a limited time, as well as our delicious Summer Berry Cheesecake Bars😍 Full case list below…

To get the full Flour Barn experience, grab a Blackberry White Chocolate Latte and a pack of Jumbo Cinnamon rolls while you take in the country air🥰  We recommend preordering Peach Cobbler rolls, Jumbo Cinnamon Rolls and Focaccia Breakfast Sandwiches!

To preorder:

https://the-flour-barn.square.site

Tomorrows case:
- Jumbo Cinnamon Rolls
- Peach Cobbler Rolls
- Honey Buns
- Key Lime Pie Bars
- Strawberry Cream Croissants 
- Various Danish
- Ham and Cheese Croissants
- Cosmic Jumbo Brownies 
- Ham and Cheddar Quiche
- Maple Sausage Breakfast Sandwich
- Focaccia Bacon Breakfast Sandwich 
- Summer Berry Cheesecake Bars
- Sourdough Loaves
- Oatmeal Cream Pies
- Lemon Blueberry Scones
- Cold Brew
- Various Lattes 
- Chai Latte
- Hemisphere Coffee
Open today 8-1! Get a delicious coffee and a break Open today 8-1! Get a delicious coffee and a breakfast sandwich! Or some Jumbo Cinnamon Rolls and Sourdough bread. Ordering will be inside due to weather. See you soon☺️
Our Sweet Corn Harvest Dinner Class was so fun and Our Sweet Corn Harvest Dinner Class was so fun and delicious. Together we learned to make several dishes using farm fresh sweet corn, and then we sat down and enjoyed the delicious meal together💕

To sign up for our next Harvest Series class:

https://the-flour-barn.square.site/shop/class/9?page=1&limit=30&sort_by=category_order&sort_order=asc
A delicious Sweet Corn Harvest Dinner Class💕 We A delicious Sweet Corn Harvest Dinner Class💕 We learned how to make so many amazing sweet corn recipes and then sat done and enjoyed each of them with some freshly baked sourdough😍 Still spots left in Augusts class!

Privacy Policy

https://www.freeprivacypolicy.com/live/4bb73ad2-b976-4012-b1f3-47b8fae478b7

  • Privacy Policy

Copyright © 2025 The Flour Barn Homestead · Theme by 17th Avenue

121 shares
  • Facebook
  • Pinterest
  • Email
 

Loading Comments...