Blueberry Lemon Scones

blueberry lemon scones

Yesterday ‘s Blueberry Week Challenge : Thursday, Day 4 : Blueberry Lemon Scones. I’m sorry I didn’t post it yesterday 🙂

Check out another blueberry recipes from:

Day 1: Blueberry Mango Smoothie

Day 2: Blueberry Walnut Honey Yogurt

Day 3: Blueberry Spinach Banana Smoothie

This is how to make Blueberry Lemon Scones with glaze:

Preheat oven to 400°/200°C.
To make the scones: In a bowl, combine flour, sugar, baking powder, and salt. Grate the cold butter and put on top of the dry ingredients. Combine well. Stir in milk, lemon juice and lemon zest. Coat the blueberries with one tablespoon flour, add into the dough. Mix slowly, be careful not to squish all the blueberries. By using your hand, form the dough into a rectangle. Cut down the middle, dividing the dough into two squares. Then, cut diagonally for a criss cross with both of those squares. There will be 8 pieces. Or you can also cut it into 4 big triangle pieces. Place onto a baking/cookie sheet underlined with parchment paper. Bake for about 15-20 minutes or until golden brown. Cool down.

To make the glaze: Combine powdered sugar, lemon juice and lemon zest in a small bowl. Drizzle over the scones.

lemon blueberry scones

scones blueberry

This recipe adapted from The Love Nerds with Glazed Lemon Blueberry Scones.

Blueberry Lemon Scones

Ingredients:

  • FOR THE SCONES:
  • 2 cups flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons butter, cold
  • 1/2 cup milk
  • 1/4 cup fresh lemon juice (juice from 1 lemon)
  • 2 tablespoons lemon zest
  • a pinch of vanilla powder
  • 1 cup fresh blueberries+1 tablespoon flour
  • FOR THE GLAZE:
  • 1/2 cup powdered sugar
  • 1 tablespoon lemon juice
  • a pinch of lemon zest

Instructions:

  1. Preheat oven to 400°/200°C.
  2. To make the scones: In a bowl, combine flour, sugar, baking powder, and salt.
  3. Grate the cold butter and put on top of the dry ingredients. Combine well
  4. Stir in milk, lemon juice and lemon zest.
  5. Coat the blueberries with one tablespoon flour, add into the dough. Mix slowly, be careful not to squish all the blueberries.
  6. By using your hand, form the dough into a rectangle. Cut down the middle, dividing the dough into two rough squares. Then, cut diagonally for a criss cross with both of those squares. There will be 8 pieces.
  7. Place onto a baking/cookie sheet underlined with parchment paper.
  8. Bake for about 15-20 minutes or until golden brown. Cool down.
  9. To make the glaze: Combine powdered sugar, lemon juice and lemon zest in a small bowl. Drizzle over the scones.
http://desiretoeat.com/blueberry-lemon-scones/

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