Easiest Way to Cook Delicious Glazed Lemon Blueberry Scones

Glazed Lemon Blueberry Scones. My go-to scone recipe filled with blueberries and topped with sweet and tangy lemon glaze to make the best Glazed Lemon Blueberry Scones! These lemon blueberry scones are crumbly, yet moist and perfect for brunch, tea parties, bridal showers, Mother's Day, and so much more! Lemon Glaze This Lemon Blueberry Scones recipe is a delightful addition to any breakfast or brunch!

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. You can cook Glazed Lemon Blueberry Scones using 15 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Glazed Lemon Blueberry Scones

1. You need 8-16 of servings.
2. You need 2 cups of all purpose flour.
3. Prepare 1/4 cup of granulated sugar.
4. It's 1 tbsp of baking powder.
5. It's 1/2 tsp of salt.
6. Prepare 6 tbsp of butter.
7. It's 1/2 cup of milk.
8. Prepare 1/4 cup of fresh lemon juice.
9. It's 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.

Light and tender scones, bursting with blueberries and the fresh taste of lemon. The optional lemon glaze takes these over the top. Blueberry Scones with Lemon Glaze Featuring Sabrina Gee-Shin and her son Dean! Healthier lemon blueberry scones made with almond flour.

Glazed Lemon Blueberry Scones step by step

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..

These are paleo, gluten-free, dairy- free and can easily be made without refined sugar. Because these lemon blueberry scones are made essentially with almond flour and not "classic" white flour, they have a kind of moist, cakey texture. Serve warm scones with lemon glaze. These Lemon Blueberry Scones are tender and flaky, with fresh blueberries throughout and a dreamy lemony glaze! Me: you want me to make these You guys.