Tasty Glazed Lemon Blueberry Scones Recipe

Glazed Lemon Blueberry Scones. These lemon blueberry scones are actually pretty easy. First, mix the dry ingredients together. You need flour, sugar, baking powder, salt, and fresh These lemon blueberry scones are bursting with juicy blueberries and delicious lemon zing!

Fresh blueberries and loads of lemon zest add an irresistible freshness to these easy to make scones. Serve with lemon curd and cream for an afternoon tea experience everyone will love! With a name like Glazed Lemon-Blueberry Loaf, you know you're in for a treat. You can make yummy Glazed Lemon Blueberry Scones using 15 ingredients and 11 steps. Here is how you cook it with this recipe.

Basic Ingredients of Glazed Lemon Blueberry Scones

1. It's 8-16 of servings.
2. It's 2 cups of all purpose flour.
3. You need 1/4 cup of granulated sugar.
4. It's 1 tbsp of baking powder.
5. You need 1/2 tsp of salt.
6. Prepare 6 tbsp of butter.
7. You need 1/2 cup of milk.
8. It's 1/4 cup of fresh lemon juice.
9. You need 2 tbsp of lemon zest.
10. You need 1/4 tsp of vanilla extract.
11. You need 1 cup of fresh blueberries.
12. You need of Lemon Glaze Ingredients.
13. You need 1/2 cup of icing sugar.
14. Prepare 1 tbsp of fresh lemon juice.
15. It's Pinch of lemon zest.

Tangy and sweet, thanks to the fresh blueberries and lemon And because this is lemon-blueberry bread, we couldn't resist upping the flavor with a lemon-extract and powdered sugar glaze on top—don't skip it, really! Glazed lemon blueberry scones are total breakfast goals! Blueberries and lemon partner together in a light, tender and flakey scone, drizzled with a sweet lemon glaze that is nothing short of impressive. The best blueberry scones are made using the biscuit mixing method which keeps the scones light and fluffy.

Glazed Lemon Blueberry Scones instructions

1. Preheat oven to 400 degrees F..
2. In your stand mixer bowl, combine flour, sugar, baking powder, and salt..
3. Cut cold butter into 1 inch cubes, put on top of dry ingredients..
4. Using your paddle attachment to work up to medium speed, beat butter with dry ingredients until butter has crumbled into smaller pieces and mixture is consistent. This might take a few minutes- be patient! You can stop halfway through, use a fork to scrape down the sides of the bowl and mix up the butter a bit more if needed..
5. Stir in milk, vanilla, lemon juice, and lemon zest until moistened..
6. Pat dough out onto a lightly floured counter. Gently fold in blueberries, being careful not to squish too much..
7. By hand, shape dough into a rectangle, about one inch thick. Cut roughly down the middle to divide into two squares. Cut a criss cross diagonally through both squares to get 8 large scones. *To get 16 smaller scones, cut each triangle in half. The scones will bake up slightly bigger, and they're the perfect size for a snack or with breakfast..
8. Place onto parchment-lined cookie sheet, about one to two inches apart..
9. For 8 large scones, bake 15-17 min or until golden brown..
10. For 16 small scones, adjust baking time to 11-13 min or until golden brown..
11. To make the lemon glaze, combine all ingredients in a small bowl. Add a little more or less lemon juice to get the consistency you like. Drizzle over cooled scones..

Blueberry also pairs extremely well with lemon so adding some lemon into the scone dough as well as topping it with a lemon glaze makes blueberry scones that are bakery quality. My go-to scone recipe filled with blueberries and topped with sweet and tangy lemon glaze. Made with yogurt to keep them light and fluffy. I've made so many variations of these scones over the years that I can't even remember which ones were first! The basic dough is extremely adaptable, and.