Easiest Way to Make Delicious Glazed Lemon Blueberry Scones

Glazed Lemon Blueberry Scones. Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. Lemon Glaze Glazed Lemon Blueberry Scones. This Lemon Blueberry Scones recipe is a delightful addition to any breakfast or brunch!

Blueberry Scones with Lemon Glaze Featuring Sabrina Gee-Shin and her son Dean! Made with yogurt to keep them light and fluffy. For this early summer version, I just folded fresh blueberries right into the dough, then topped the scones with a puckery-sweet lemon glaze. You can have Glazed Lemon Blueberry Scones using 15 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Glazed Lemon Blueberry Scones

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

Make ultra-light, tender, lemon-blueberry scones with this simple technique that incorporates Greek yogurt for texture, plus cardamom and whole wheat flour for awesome flavor! Serve warm scones with lemon glaze. These Blueberry Lemon Scones are delicately sweet and loaded with fresh blueberries and lemon zest. Finished with an irresistible lemon glaze, these tender and light scones are perfect for breakfast or afternoon tea with friends!

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..

I don't know about you, but I am particularly fond of scones. Toss blueberries in a little flour then fold them into the batter, taking care not to mash or bruise them. Whisk the glaze until smooth and drizzle over the tops of the scones. (Or make the glaze in a double boiler.) These flakey Lemon Blueberry Scones are the perfect pastry for a summer brunch and a great way to use up all of those extra summer berries. These Lemon Glazed Blueberry Scones are a perfect quick breakfast or snack that's easy to make and so delicious! These blueberry scones are made specifically with very little sugar, because the accompanying glaze provides all the sugar you need!