Description
ย 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
Units
Scale
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
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400ยฐF. 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