Straightforward Lemon Blueberry Scones with Lemon Glaze

This straightforward lemon blueberry scone recipe makes use of recent or frozen blueberries and is topped with a easy lemon glaze. These blueberry lemon scones are higher than a espresso store and could be made gluten-free, dairy-free, and/or vegan (with no milk, no egg, no cream). They arrive collectively rapidly, are completely moist, and could be made forward for breakfast or dessert!

Anytime household is visiting or if we’re internet hosting firm for breakfast, I all the time make scones. They’re fast and simple and look fancy, regardless that they’re primarily flavored biscuits.

Chocolate Chip Scones are my favourite year-round, and Cranberry Oranges Scones are my go-to recipe for utilizing up leftover recent cranberries from the vacations.

However when the cranberries are gone and I’m craving one thing with a bit extra zing and a bit extra recent, I attain for these Lemon Blueberry Scones.

Lemon Blueberry Scones

I first created this Lemon Blueberry Scones recipe as a result of I had further juicy blueberries, a good friend who wished to shock her daughter with one thing particular, and a daughter of my very own who was within the temper to bake.

We initially made a gluten-free, dairy-free model of Lemon Blueberry Scones (no heavy cream, no egg) and so they have been so good, we instantly made a second batch for ourselves.

I really like that scones could be made forward of time and frozen (both unbaked scone dough or baked scones), could be glazed or unglazed, and the recipe can simply be doubled or tripled – for both your self or to bless a neighbor or a good friend.

Plus the dough is prepared in lower than 10 minutes! With a brief relaxation within the fridge, whilst you clear up, a “fancy” breakfast is prepared tremendous rapidly!

Lemon Blueberry Scones Recipe Components

Like many baking recipes, this recipe wants a mix of moist and dry elements. Right here’s what you want:

Dry Components

Moist Components

• Egg (preserve studying for the way to make these scones vegan)
• Lemon Juice (recent lemon juice is greatest)
• Lemon Zest
• Milk (or heavy cream)
• Vanilla Extract + Lemon Extract
• Blueberries

I’ve included an non-compulsory glaze as effectively in the event you like your scones a smidge on the sweeter facet!

Find out how to Make Blueberry Lemon Scones

Step 1: Stir collectively the dry elements with a picket spoon, apart from the butter, in a massive bowl.

Step 2: Minimize the unsalted butter into small items (every tablespoon minimize into 4 items) and add to the flour combination. Utilizing a pastry cutter, pastry blender, or two forks, work rapidly to distribute the butter into the flour. If you’re finished, the dough ought to appear like coarse crumbs with items of butter no greater than the scale of a pea.

Step 3: Whisk collectively the moist elements, besides the blueberries, in a massive measuring glass or one other small bowl. Pour the moist elements over the dry, add the blueberries, after which combine utilizing your fingers JUST till the elements are moistened. Don’t overmix.

Step 4: Pour the dough onto a flippantly floured floor and gently work with the dough to type an 8-inch disc that’s about ¾”-1” tall. If the dough is simply too sticky, add a little bit of flour. If the dough appears to dry, add 1 tsp of milk. Utilizing a pointy knife or bench scraper, minimize the spherical into 8 wedges. If desired, brush the highest of the scones with milk and sprinkle with coarse sugar.

Step 5: Place scones on a plate and refrigerate the dough for a minimum of quarter-hour. In the meantime, preheat the oven to 400F. Line a sheet pan with parchment paper or a silicone baking mat. When the scones are finished refrigerating, place them on the ready baking sheet 2-3 aside.

Step 6: Bake for 22-25 minutes, or till the scones are golden brown across the edges. Take away the scones from the oven and allow them to cool on a cooling rack earlier than topping with the lemon glaze.

Step 7: Make the candy lemon icing: Whisk the lemon icing elements collectively and drizzle over the scones.

Find out how to Retailer and Freeze Blueberry Scones

Baked scones will preserve effectively at room temperature for a few days when saved in an hermetic container. They will also be saved within the fridge for as much as 5 days, or within the freezer for as much as 3 months.

The unbaked dough ought to be saved within the fridge and could be made as much as two days forward of time. Make sure to retailer the dough in an hermetic container.

Unbaked dough will also be frozen for as much as 3 months. Wrap the scone dough effectively with plastic wrap, after which place it in a freezer-safe plastic bag. Date and label the bag. It could be sensible to incorporate baking directions on the bag as effectively, in case you don’t bear in mind the place you bought the recipe from!

Blueberry Scones Variations

• Blueberries: I are inclined to make these utilizing recent blueberries, however you may as well use frozen blueberries. In case you use frozen, don’t thaw them.
• Egg: Substitute 1 Tbsp flaxseed in the event you want to make vegan lemon blueberry scones. You don’t want to make a flaxseed egg first – simply add the flaxseed to the flour combination.
• Butter: Substitute equal elements of unrefined coconut oil for dairy-free blueberry scones. Be sure your coconut oil is stable, and chilly whenever you add it to the dry elements.
• Milk: Any milk can be utilized on this recipe, however you may as well use buttermilk and even eggnog if in case you have some leftovers from the vacations. I haven’t tried it, however utilizing lemonade for a few of the milk would add further lemony taste!
• Glaze: In case you don’t need the additional lemon taste, use milk as an alternative of lemon juice when making the glaze. You may also skip the glaze altogether and use simply coarse sugar, or skip the sugar and dirt with powdered sugar or confectioners’ sugar when the scones are fully cool.

What’s the distinction between scones and biscuits?

I point out that scones are straightforward similar to biscuits, as a result of each recipes begin with incorporating the butter into the flour in order that the combination resembled coarse breadcrumbs. That is what makes each scones and biscuits mild and fluffy.

Past that although, scones are barely sweeter than biscuits with sugar each within the recipe and infrequently sprinkled on high. Scones are additionally typically glazed whereas biscuits will not be. Whether or not you serve scones or biscuits at room temperature, barely heat, or sizzling, is totally as much as you!

In case you want biscuit recipe, you’ll want to give these Do-it-yourself Biscuits a strive!

Lemon Blueberry Scones FAQs

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Lemon Blueberry Scones

This straightforward lemon blueberry scone recipe makes use of recent or frozen blueberries and is topped with a easy lemon glaze. These blueberry lemon scones are higher than a espresso store and could be made gluten-free, dairy-free, and/or vegan (with no milk, no egg, no cream). They arrive collectively rapidly, are completely moist, and could be made forward for breakfast or dessert!

• Writer: Tiffany
• Prep Time: 10 minutes
• Cook dinner Time: 25 minutes
• Complete Time: 35 minutes
• Yield: 8 scones 1x
• Class: Breakfast
• Methodology: Oven
• Delicacies: French

Directions

1. Stir collectively the dry elements with a picket spoon, apart from the butter, in a massive bowl.
2. Minimize the unsalted butter into small items (every tablespoon minimize into 4 items) and add to the flour combination. Utilizing a pastry cutter, pastry blender, or two forks, work rapidly to distribute the butter into the flour. If you’re finished, the dough ought to appear like coarse crumbs with items of butter no greater than the scale of a pea.
3. Whisk collectively the moist elements, besides the blueberries, in a massive measuring glass or one other small bowl. Pour the moist elements over the dry, add the blueberries, after which combine utilizing your fingers JUST till the elements are moistened. Don’t overmix.
4. Pour the dough onto a flippantly floured floor and gently work with the dough to type an 8-inch disc that’s about ¾”-1” tall. If the dough is simply too sticky, add a little bit of flour. If the dough appears to dry, add 1 tsp of milk. Utilizing a pointy knife or bench scraper, minimize the spherical into 8 wedges. If desired, brush the highest of the scones with milk and sprinkle with coarse sugar.
5. Place scones on a plate and refrigerate the dough for a minimum of quarter-hour. In the meantime, preheat the oven to 400F. Line a sheet pan with parchment paper or a silicone baking mat. When the scones are finished refrigerating, place them on the ready baking sheet 2-3 aside. 
6. Bake for 22-25 minutes, or till the scones are golden brown across the edges. Take away the scones from the oven and allow them to cool on a cooling rack earlier than topping with the lemon glaze.
7. Make the candy lemon icing: Whisk the lemon icing elements collectively and drizzle over the scones.

Notes

Vegan Substitutions

• Egg: Substitute 1 Tbsp floor flaxseed. No extra water is required.
  Butter: Substitute unrefined coconut oil, stable.
• Milk: You want ½ cup minus 1 Tbsp of lemon juice. I like to recommend including 1 Tbsp lemon juice to a glass measuring cup after which including milk to the ½ cup line.

Key phrases: lemon blueberry scones