Blueberry Lemon Scones

Very easy Blueberry Lemon Scones recipe filled with of course… blueberries and drizzled with sweet and tangy lemon glaze.

These scones were done in 30 minutes. Seriously, I was supposed to make this the night before but I totally forgot and slept through the night. Or maybe I remembered it when I was awakened by the very loud noise from a motorcyclist who rushed down our street, then got back to sleep because it’s was so cozy that night.   

Anyway, so I needed to make something edible so my kids could have something in their lunch boxes. I gathered very basic ingredients that I need in making scones and voila, next thing I know it’s done. Plain and simple.   

The only tricky part I’ve encountered in making these scones is when I was trying to fold in the frozen blueberries and they just dove out of the dough like they have mind on their own. Other than that, it’s pretty simple.   

Not all scones are the same. Mind you, these scones I made are not flaky, crumbly or traditionally hard. This recipe looks like it’s hard on the outside but it’s really super soft in the inside. Just like how my kids and husband like it. Who likes hard bread anyway? We don’t.   I will definitely make this recipe again perhaps with dates next time, or plain cheese. Will see…

Blueberry Lemon Scones Recipe


2 cups flour

50 grams cold butter

3 tsp baking powder

½ tsp salt

1 cup milk plus 2 Tbsp for brushing

½ cup frozen blueberries

½ lemon, squeezed  


1 cup of icing sugar, sifted

2-3 Tbsp milk or lemon juice  

How to Make Blueberry Lemo Scones?


1. Preheat oven to 220C. Adjust baking rack to the middle-low position. Line a baking sheet with parchment paper. You could also use silicone mat.  

2. Put flour and cold butter in a large bowl. Using your hands, fork, or a pastry cutter, combine the mixture until it resembles coarse meal.  

3. Add baking powder and salt.  

4. Make a well and slowly pour in milk and lemon juice. Using a hook attachment or a rubber spatula, mix and toss the mixture until everything is moistened. It will look like wet dough. Slowly and gently fold in blueberries.  

5. In a floured surface, toss in the wet dough. Make a flat log, about 10-12 inch long. With your pastry cutter or knife, cut the dough in triangles. This recipe can make 10-12 scones.  

6. Place the scones on to the prepared baking sheet, at least 2 inches apart.  

7. Bake for 12 minutes or until lightly golden and cooked through. When done, remove from the oven and allow to cool for a few minutes.  

8. While cooling, make the glaze by adding icing and milk or lemon juice together. Whisk until it’s smooth.  

9. Drizzle glaze over scones before serving.  

Serve and enjoy these Blueberry Lemon Scones with family and friends!

Do you make these Blueberry Lemon Scones? Please leave us a comment below.

keto and low carb

Keto Pancakes


1/2 cup Almond flour (blanched & finely ground)
1/8 cup Coconut flour
1 tbsp Erythritol (or any sweetener of choice)
1/2 tsp Gluten-free baking powder
3 large Eggs
3 tbsp Unsweetened almond milk (or any milk of choice)
1/2 tsp Vanilla extract (optional)
1 pinch Sea salt (optional)


1. Whisk all the dry ingredients in a bowl. Add in the wet ingredients and mix together until smooth. (Batter should be the consistency of typical pancake batter. If it’s too thick, add a little more milk.)
2. Heat the pan over medium-low to medium heat. Add coconut oil or butter.
3. Drop the batter onto the hot pan and form into circles. Cover and cook about 2-3 minutes, until bubbles start to form. Flip and cook another 2-3 minutes, until browned on the other side. Repeat with the rest of the batter.
3. Serve with butter and/or whipped cream on top.


Chocolate Pancakes


2 cups self-raising flour
6 tbsp caster sugar
1/3 cup cocoa, sifted
2 eggs, lightly beaten
1 ½ cups milk
¼ cup melted butter


1. Combine flour, sugar, cocoa in a bowl.

2. Gradually whisk in the eggs and the milk.

3. Mix until the batter is thick and smooth.

4. Heat a frying pan over a medium heat and brush with melted butter.

5. Pour in the mixture in the pan. When bubbles form on the top, flip over to cook the other side.

6. Keep in a warm place while you cook the rest of the batter.

7. Serve with vanilla ice cream and chocolate sauce with fresh strawberries (optional).

Share and enjoy with family and friends!!!

Source: Kidspot


Apple and Chocolate Muffins


2 cups plain flour
2 tsp baking powder
¾ cup golden caster sugar
1 egg
1 cup milk or a little bit more
75-80g unsalted butter
350g peeled and cored apples (cubed) – about 4 small apples
1 x 125g dark chocolate bar (chopped)


1. In a bowl mix all dry ingredients together: flour, baking powder, chocolate and sugar.
2. Melt butter and leave aside till cooled down, combine with milk and egg, add to the bowl with dry ingredients.
3. Stir in apples.
4. Fill muffin tray with paper or silicon muffin cases, then fill each muffin case with the dough.
5. Bake in preheated oven to 180°C (356°F) for about 30 minutes till golden brown.

Source: Coffee and Vanilla


Mini Pancakes

It’s not Mother’s Day the other day for me to enjoy breakfast in bed. Surprisingly, my 8 year old daughter made mini pancakes for me and for the whole family one morning. The mini pancakes that she made are just the same size as of a large strawberry which we bought from the strawberry farm. A cheap buy that gives me a big smile while dipping it with chocolate sauce and enjoying every bite. Yum! Anyway, so my daughter took the recipe from my notebook in the kitchen drawer without me knowing that she’s already cooking in the kitchen. Where was I? Don’t ask hahaha!

I am so proud of  her because I haven’t made a pancake this yummy! The texture is what I am aiming to do for years but I am not successful with it. But my daughter’s pancake is perfect!!! I don’t understand why I can’t make this good well in fact she used the same recipe that I was using. How weird? I think Yannah is a better cook than her Mom hahaha!


2 cups flour
4 tbsp sugar
1 – 1 1/2 tbsp baking powder
2 large eggs
1 1/2 cup milk
water (optional)
maple syrup


1. Mix all the dry ingredients together.
2. Put the eggs and milk in the dry ingredients and mix until well combined.
3. Add water if necessary.
4. Put some butter in a heated pan and let it melt.
5. Pour the pancake batter on the pan and cook in a low to medium fire.
6. When bubbles start to appear, you can flip it over to cook the other side.
7. Do the same thing until you finish the whole batter.
8. Serve the pancakes with butter and maple syrup.

Serve and enjoy with family and friends!!!


Easy Cheese Scones


1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon butter
1/3 cup milk
1/2 cup cheese


1. Preheat oven to 220 degrees C
2. Sift dry ingredients and then rub in butter until mixture is like breadcrumbs, then add cheese
3. Make a pit in the middle of the mixture and add milk mixing quickly
4. Turn out dough and knead lightly
5. Roll out until dough is 2cm thick and cut into 6
6. Place on greased tray and brush with milk and sprinkle with a little cheese
7. Bake for 8-10 minutes


Raspberry Surprise Muffin

2 cups self-raising flour
1/2 cup caster sugar
1/3 cup oil
1 cup milk
2 eggs
1 cup raspberries, fresh or frozen
12 squares good-quality dark chocolate

1. Preheat oven to 180C. Grease muffin trays or place paper cases in muffin tray.
2. Sift flour in a large mixing bowl, add caster sugar.
3. In a glass jug, measure out oil, pour in the milk, and the eggs. Whisk to combine.
4. Pour liquid into dry ingredients and mix until just combined.
5. Carefully stir in the raspberries.
6. Spoon miixture into paper cases and push a square of chocolate into the top of each muffin.
7. Bake for 20-25 minutes until a skewer inserted into the muffin comes out clean.

Share and enjoy with family and friends!!!
Source: Kidspot
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Banana Bread

2 1/2 cup flour
1 2/3 cup sugar
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 tsp salt
2/3 cup butter
2/3 cup buttermilk
2 large bananas or 3-4 medium size ones
1. Preheat oven to 350F. Sift together flour, sugar, baking powder, baking soda and salt in a bowl.
2. Add the butter and half of the buttermilk.
3. Mix until flour is moistened.
4. Add eggs, bananas, and other half of the buttermilk.
5. Beat until smooth.
6. Pour into greased and floured muffin pan or loaf tin.
7. Bake for 35 minutes or until done.


To make the buttermilk:
Place 2 tsp vinegar or calamansi juice in a measuring cup.
Add milk to make 2/3 cup

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