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Lemon Berry Scones & Cheesy Scones

As many of you know, I love volunteering my time for charity. This is the second year that I’ve been the co-chair for the  United Way campaign where I work. Co-chairing aside…I always run our bake sale. I love baking plus I love giving to charity so it’s a match made in heaven.

Unfortunately, this year I failed to realize that I would be living in a rental condo that is a bit *ahem* lacking in the baking supplies department.  I decided to try my hand at making scones using my friend Julie’s recipe. So off I went to the grocery store to buy those things I take for granted since they’re always in my pantry. Like flour, sugar, salt, baking soda & a lemon zester. What I didn’t realize was that I didn’t check to see if we had measuring cups.

So let’s recap…here are all the things I did to these poor defenceless scones:

  • I had to use a Pampered Chef prep bowl as a measuring cup b/c I had no liquid cup.
  • I had to figure out what sizes the measuring cups in the condo were b/c they weren’t labeled.
  • I kept setting the timer for 10 hours instead of 10 minutes (I did this at least 3 times).
  • I didn’t realize that I only had one cookie sheet so I had to improvise and use a glass baking dish.
  • and on and on…

Now you see why I called the little scones that could! Regardless of my goofs, they turned out pretty good. I would tweak a few things if I make them again but overall….yum.

Lemon Berry Scones

Lemon Berry Scones

Cheesy Scones

Cheesy Scones


Lemon Berry Scones & Cheesy Scones

Adapted from


  • Base Scone recipe:
  • 2 cups all purpose flour, I used Nutri Blend
  • 1 Tbsp baking powder
  • 1/4 tsp salt
  • 1/3 cup butter, cut in small pieces
  • 1 egg
  • ~2/3 cup milk
  • for Lemon berry add:
  • 1/4 cup sugar
  • zest of one lemon
  • ~1 cup blackberries
  • ~1 cup raspberries
  • for Cheesy add:
  • ~1 1/2 cup sharp cheddar cheese
  • Additional 1/8 tsp salt
  • Next time I will add some dried dill or chopped ham or sausage


  1. Preheat oven to 425 degrees.
  2. Mix dry ingredients.
  3. Cut in butter until lumps are smaller than a pea. (I used my fingers)
  4. Scramble egg in a measuring cup & then add milk to make 1 cup.
  5. Pour in flour mixture and mix until just combined.
  6. Add berries/lemon or cheese and fold in.
  7. Drop by large spoonfuls onto a parchment lined baking sheet.


Large scones take about 20 - 25 minutes. Small scones take less time. Cook until browned.

 What are your best near (or total) baking disasters?


Emily Woodhouse

Thursday 12th of July 2012

So delicious & lucrative!


Wednesday 20th of June 2012

Yum! I love forgiving recipes.

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