These Lemon Blueberry Scones are light and fluffy, sweet and tangy, but most of all, simply delicious. So easy to make, perfect for breakfast and a great Mother’s Day treat.
If you know me, you know I go through my baking moods and it doesn’t matter what time of year it is. Baking relaxes me and it’s quite therapeutic for me, which is why it doesn’t matter what I’m in the middle of, I will drop everything and bake.
Even now, we’re in the middle of a move and most of my kitchen tools, like mixers, pots and pans are all nicely packed and all I have left is a bundt pan and a couple baking sheets. Don’t know why but I kept a bundt pan. So every single time I want to bake anything it will either be things like these scones, or some sort of bundt cake. It doesn’t matter if it’s banana bread it will turn into banana bundt cake. Stay tuned for that, it shall come soon. All I can say now is that I stuffed it with cream cheese and topped it with cream cheese frosting.
I, for one, love scones. Savory scones, sweet scones, it doesn’t matter, though sweet scones are my favorite. There’s nothing better than a delicious berry scone fresh right out of the oven, and enjoying it with a fresh cup of coffee on any morning. Trust me, it’s pure bliss. And if you haven’t made scones yourself, I strongly urge you to give them a try. They are super easy to make and the end result will please you.
These scones are fabulous. I love the combination of blueberries and lemon together, so refreshing. The scones themselves only have lemon zest in them, but I made this lemon glaze to go on top of the scones which is to die for, you must have these with this lemon glaze. They’re simply delicious, light and fluffy, sweet and tangy, one of my favorite scones.
This recipe also makes a ton of scones, so there will be plenty to share, if you choose. They also freeze well, for those who don’t want to share.
HOW TO MAKE LEMON BLUEBERRY SCONES:
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These Lemon Blueberry Scones are light and fluffy, sweet and tangy, but most of all, simply delicious. So easy to make, perfect for breakfast and a great Mother's Day treat.
Preheat your oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
In a medium size bowl, whisk together the milk, eggs, vanilla extract, lemon zest and sugar. Set aside.
In a large mixing bowl, combine the flour with the baking powder and salt together.
- Cut the butter into the dry ingredients until the size of large peas, using a pastry blender. Stir in the wet ingredients, and mix until just combined.
Sprinkle about 1 tbsp of flour over the blueberries and gently fold them in to the dough.
Transfer the dough to a lightly floured surface. Cut the dough in 2 pieces. Gently roll out each piece of dough into a disc, taking care not to burst the blueberries. Fold the dough over itself and repeat 4-5 times. Depending on the shape you want your scones, roll out your dough into an 1-inch thick disc or rectangle. Cut the dough into wedges (if shaped into a disc), or squares (if shaped into a rectangle), or cut out with a biscuit cutter. Repeat with the other piece of dough. Transfer scones to a baking sheet and brush with egg white.
Bake for 18 to 20 minutes, or until the scones are golden brown and do not fall apart when nudged. Immediately transfer from the baking sheets to cooling racks.
- Meanwhile, in a medium bowl, mix together the powdered sugar, milk, 1 teaspoon vanilla, and lemon juice. Stir until the mixture is smooth and runny. If too thick add more milk; if too thin add more powdered sugar.
While scones are still warm, drizzle lemon glaze over each scone. Allow scones to stand for a few minutes until the glaze forms a crust, then serve and enjoy.
The Butter: Scones are all about the butter. Make sure your butter is really cold right out of the fridge. You could even freeze your butter before adding it to the flour. If using frozen butter, it might be easier to grate it instead of cutting it in with a pastry blender. The cold butter is what contributes to your scones being crisp ad crumbly on the outside.
Storage: Store in an airtight container at room temperature for 1 to 2 days or in the fridge for up to 3 days. To freeze, wrap each scone individually in plastic freezer wrap or in a heavy duty freezer bag for up to 3 months.
Nutrition: Nutritional information is for 1 scone with lemon glaze. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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