Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, glazed lemon blueberry scones. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Glazed Lemon Blueberry Scones is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. Glazed Lemon Blueberry Scones is something which I’ve loved my entire life. They’re nice and they look wonderful.
Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. This is my recipe for low carb/keto lemon blueberry scones. This Lemon Blueberry Scones recipe is a delightful addition to any breakfast or brunch!
To get started with this recipe, we have to prepare a few components. You can cook glazed lemon blueberry scones using 15 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Glazed Lemon Blueberry Scones:
- Take 8-16 servings
- Get 2 cups all purpose flour
- Take 1/4 cup granulated sugar
- Get 1 tbsp baking powder
- Prepare 1/2 tsp salt
- Prepare 6 tbsp butter
- Make ready 1/2 cup milk
- Prepare 1/4 cup fresh lemon juice
- Make ready 2 tbsp lemon zest
- Prepare 1/4 tsp vanilla extract
- Get 1 cup fresh blueberries
- Take Lemon Glaze Ingredients
- Prepare 1/2 cup icing sugar
- Prepare 1 tbsp fresh lemon juice
- Take Pinch lemon zest
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. 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. 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.
Instructions to make Glazed Lemon Blueberry Scones:
- Preheat oven to 400 degrees F.
- In your stand mixer bowl, combine flour, sugar, baking powder, and salt.
- Cut cold butter into 1 inch cubes, put on top of dry ingredients.
- 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.
- Stir in milk, vanilla, lemon juice, and lemon zest until moistened.
- Pat dough out onto a lightly floured counter. Gently fold in blueberries, being careful not to squish too much.
- 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.
- Place onto parchment-lined cookie sheet, about one to two inches apart.
- For 8 large scones, bake 15-17 min or until golden brown.
- For 16 small scones, adjust baking time to 11-13 min or until golden brown.
- 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 Lemon Glazed Blueberry Scones are a perfect quick breakfast or snack that's easy to make and so delicious! Serve warm scones with lemon glaze. Make ultra-light, tender, lemon-blueberry scones with this simple technique that incorporates Greek yogurt for texture, plus cardamom and whole wheat flour Definitely not your traditional scone! These scones have a bit of whole wheat flour, a bit of Greek yogurt, a touch of cardamom and ginger–and a. Toss blueberries in a little flour then fold them into the batter, taking care not to mash or bruise them.
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