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  • 2 ¼ cups flour
  • 2 baking powder
  • ½ teaspoons salt
  • ½ teaspoons baking soda
  • 1/4 cup sugar
  • ½ cup cold butter, grated
  • ¾ cup buttermilk
  • 1 egg
  • 1 cup blackberries
  • grated zest from lemon
  • Streusel Topping:
  • ¼ cup oats
  • ¼ cup brown sugar
  • 1 tablespoon butter, melted
  • 1 tablespoon flour
  • Lemon Glaze:
  • ½ cup freshly squeezed lemon juice
  • 2 cups powdered sugar
  • 1 tablespoon butter, melted


  1. Preheat oven to 400 F. Sift the dry ingredients together. Grate the cold butter into the dry ingredients (using a box grater makes the butter easy to blend into the dry ingredients), add the lemon zest. Using your fingers or a pastry cutter, work the butter into the dry ingredients until it is the size of peas.
  2. Add the blueberries and toss with the flour.
  3. Mix together the buttermilk and egg and add to the dry ingredients. Fold mixture together gently, being careful not to break the berries.
  4. Press dough into a large circle on a flour surface. Cut out dough into 8 triangles.
  5. Mix the streusel ingredient together in a small bowl. Sprinkle streusel on top of the triangles and place on a cookie sheet covered in parchment paper.
  6. Bake scones for 18 -20 min.
  7. Mix together the glaze ingredients adding extra powdered sugar to get the consistency you like for a glaze. Let scones cool a bit before drizzling with the lemon glaze. Serve while warm.