Description

Start your day with the delightful flavors of Lemon Blueberry Scones. These tender, flaky scones are bursting with juicy blueberries and a zesty lemon flavor, topped with a sweet lemon glaze. Perfect for breakfast, brunch, or an afternoon treat.

Ingredients

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Lemon Blueberry Scones:

1 cup milk (2%)
4 eggs, lightly beaten
2 teaspoons vanilla extract
2 tablespoons lemon zest (from 1 lemon)
1/2 cup sugar
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups butter, unsalted, cold, cut into cubes
2 cups blueberries, fresh
1 tablespoon all-purpose flour
1 egg white, beaten

Lemon Glaze:

3 cups powdered sugar
6 tablespoons milk
1 teaspoon vanilla extract
2 tablespoons lemon juice, freshly squeezed

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Instructions

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F. Line 2 baking sheets with parchment paper and set aside.
Mix Wet Ingredients: In a medium bowl, whisk together the milk, eggs, vanilla extract, lemon zest, and sugar. Set aside.
Mix Dry Ingredients: In a large mixing bowl, combine the flour, baking powder, and salt.
Cut Butter into Flour: Cut the cold butter into the dry ingredients using a pastry cutter until the size of large peas. Stir in the wet ingredients until just combined.
Fold in Blueberries: Sprinkle 1 tablespoon of flour over the blueberries and gently fold them into the dough.
Shape Scones: Transfer the dough to a lightly floured surface. Cut into 2 pieces. Gently roll out each piece, fold the dough over itself 4-5 times. Shape into discs or rectangles about 1-inch thick. Cut into wedges, squares, or use a biscuit cutter. Repeat with the other piece. Transfer scones to a baking sheet and brush with egg white.
Bake: Bake for 18 to 20 minutes, or until golden brown. Transfer to cooling racks.
Make Lemon Glaze: In a medium bowl, mix powdered sugar, milk, vanilla, and lemon juice until smooth. Adjust consistency with milk or sugar.
Drizzle Scones with Glaze and Serve: While scones are warm, drizzle lemon glaze over each scone. Let them stand until the glaze sets, then serve.

Notes

Use very cold butter for flaky scones; frozen butter can be grated.
Store in an airtight container at room temperature for 1-2 days or in the fridge for up to 3 days.
To freeze, wrap each scone individually in plastic wrap or a freezer bag for up to 3 months.
Nutritional information is a rough estimate and can vary.

Nutrition

Serving Size: 1 scone with glaze
Calories: 300
Sugar: 20g
Sodium: 250mg
Fat: 15g
Saturated Fat: 10g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 50mg