Cast Iron Skillet Lemon Blueberry Scone Recipe With Lemon Glaze

Cast Iron Skillet Lemon Blueberry Scone Recipe from Sew Creative. A quick easy and delicious moist scone perfect for a tea party or Sunday brunch I love summer. The recipes that you can make with fresh local produce are unlimited. Bean and I have a game that we play during the summer. We go to our local farmers stand and I tell her that we can get ANYTHING we want as long as the sign says LOCAL on it. Bean is having a field day right now because local strawberries, blueberries, blackberries, cherries, peaches and plums are all in season in BC. 

We have 10 pounds of blueberries in our fridge right now, so I figured it was time to do some more cast iron skillet baking

I recently played around making blueberry scones in the cast iron skillet. When The Hubs tried them he said “These are the best scones I’ve ever had! They are so moist!” 

It’s true, these scones are a bit moister than your average scone. If you like your scones a bit drier, take out the half cup of pulsed blueberries. 


Cast Iron Skillet Lemon Blueberry Scone Recipe:

Ingredients for scones:

  • 2 cups unbleached flour
  • 2 tsps baking powder
  • 3 tbs sugar + 1 tablespoon for sprinkling on top
  • pinch of salt
  • 1/2 cup of cold butter
  • 1 cup fresh whole blueberries
  • 1/2 cup fresh chopped up/pulsed blueberries (omit the chopped up blueberries if you prefer a drier scone)
  • zest of one lemon
  • 1 cup milk
  • dash of vanilla

Ingredients for Lemon Glaze

  • `1/2 cup powdered sugar
  • 5 tbs lemon juice

Cast Iron Skillet Lemon Blueberry Scone Recipe FPP 2 copy

I make these scones in my food processor. You can also make them by hand if you prefer.

  • Preheat your oven to 375 F.
  • Sift flour, baking powder, sugar and salt and pour into your food processor.
  • Chop butter into small pieces then add to your food processor. Pulse until dough is crumbly. (Alternatively you can mix the butter in by hand, pinching it into the dough until the dough becomes crumbly. 
  • Add 1/2 cup of blueberries and pulse (Alternatively you can chop the blueberries and mix them in by hand.)
  • Remove the blade from your food processor and add in your whole blueberries and lemon zest. Fold the blueberries into the dough gently so as not to squish them. 
  • Make a hole in the center of your dough and add the milk. Stir until incorporated making sure to not overwork your dough. You can also put the dough on your work surface to make sure your ingredients are all incorporated.
  • Press your scone dough into your cast iron skillet. Sprinkle 1 tablespoon of sugar on top.
  • Bake at 375 for 25-30 minutes or until the top is golden and the scone is cooked through. 
  • While your scones are cooking mix together powdered sugar and lemon juice to make a glaze. 
  • When your scone is done cooking, let it sit for 5-10 minutes then cut into pie shaped wedges. Serve with glaze on top. 
  • Enjoy!

If you like this recipe please make sure to check out our other Cast Iron Skillet Recipes:

Cast-Iron-Skillet-Strawberry-Shortcake-Recipe Cast Iron Skillet Strawberry Shortcake Recipe

Cast Iron Skillet Chai Tea Bread Pudding.jpg

 Cast Iron Skillet Chai Tea Bread Pudding Recipe

Cast Iron Skillet Dutch Baby Pancake Recipe.jpg

 Cast Iron Skillet Dutch Baby Pancake

Cast Iron Skillet Chocolate Chip Banana Bread Recipe from Sew Creative Blog.jpg

Cast Iron Skillet Chocolate Chip Banana Bread Recipe

Oooey Gooey Caramel Skillet Cinnamon Rolls Recipe from Sew Creative.jpg

Oooey Gooey Caramel Skillet Cinnamon Roll Recipe


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Tell me… Do you have a cast iron frying pan? Do you use it? What cast iron skillet baking recipe would you like for us to explore next?

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24 Responses to Cast Iron Skillet Lemon Blueberry Scone Recipe With Lemon Glaze

  1. HOLY CANNOLI… YOU COOK THINGS IN A CAST IRON SKILLET??? You are my new best friend. I love my cast iron skillet… so bookmarking everyone of your recipes….
    Margarita Ibbott (@DownshiftingPRO) recently posted…Wordless Wednesday–Detroit Institute of Arts #Detroit #travel #MuseumsMy Profile

    • Crystal says:

      LOL. Oh Margarita you’re comment just gave me a good chuckle. Yes! I love baking in my cast iron skillet. And Yes! Let’s be best friends. ;) I hope you’ll come back for more cast iron recipes.

      Best Wishes,


  2. all those yummy photos are making my mouth water! amazing!
    Jennifer (momvstheboys) recently posted…The Great Canadian #Giveaway LinkyMy Profile

  3. This looks awesome. I should use my cast iron skillet more, but I always severely limit what I put in it cause washing isn’t something that you do with cast iron so much and I worry about cross contamination with my son’s food allergies. BUT… that’s my own problem. Maybe I just need a second one… :D
    Anne @ recently posted…Coconut Buttercream FrostingMy Profile

    • Crystal says:

      Hi Anne,

      Yes! Get a second one. Use it just for baking. A foodie like you needs to have a cast iron skillet to bake in. :)

      Thank you for visiting!


  4. Jaymi says:

    Ok, thats it! I am going out and buying a cast iron skillet. If I never use it again after making those cinnamon rolls, it will have been worth it.

    • Crystal says:

      LOL Thank you Jaymi! There are SO MANY great baking recipes for your cast iron skillet. It’s definitely a kitchen essential to invest some time into. Pick one up from a garage sale or thrift store and refurbish it. I’m going to share a post on how to refurbish them in the fall after the hot weather is behind us.

      Thank you for visiting!


  5. Pam says:

    Until I had clicked through to the post, I thought the blueberry recipe was awesome…now I see you have more than one delicious looking recipe. Wow! The skillet recipes all look good!

    • Crystal says:

      Awww, thanks Pam. You just made my day. I hope you have fun exploring cast iron baking!

      Thank you for visiting!


  6. Paula H says:

    Wow this looks delicious!! Have you tried with any other types of flour? I love lemon flavoured anything!
    Paula H recently posted…Exfoliating just got easier with Exfolimate ReviewMy Profile

    • Crystal says:

      Hi Paula,

      I’ve only tried it with unbleached flour but I’m sure it could be adapted to other kinds of flour as well. If you try it with another type of flour you’ll have to let me know how it turns out.

      Best Wishes,


  7. Anne says:

    You’ve inspired me to get a cast iron and I found one at a thrift nearby and my MIL gave me one! Can’t wait to try these!! Did you end up posting how you cleaned or “seasoned” your vintage cast iron?

    • Crystal says:

      Hi Anne,

      I haven’t done a post on how to clean and reseason our cast iron yet. I was planning on doing it this fall when the weather is cooler on a few new Cast Iron pans we’ve bought. We ran our cast iron through a self cleaning cycle on our oven and then reseasoned it. Keep an eye out for it!

      Best Wishes,


  8. Maura says:

    Hi, this looks amazing! I want to make it this weekend, what size skillet did you use? Thanks!

  9. Sarah says:

    WOW! your food photos are FANTASTIC . . . YUM YUM YUM is all I can think of as I scrolled down through several “Cast Iron Skillet” recipes for breakfast! We have 2 cast iron skillets, one is square & other is round, but actually we don’t use them often. I plan to try the Lemon Blueberry Scone recipe on the weekend. My husband has a delicious Irish scone recipe from SAVEUR magazine that he’s used for about 15 years. So we’ll sample your scone recipe & compare. Maybe try a couple other recipes
    too. I agree with Paula H: LOVE anything with lemon. Thanks so much for posting all these recipes. Sarah Helene in Minneapolis

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  14. Doug says:

    I like that these may be moister than the average scone…I usually compensate for that with butter, but getting that moistness from blueberries sounds a bit healthier. Thanks!

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