Blueberry Scones Recipe with Lemon Glaze | How to Make Homemade Scones
Hello and welcome back to a Leonis kitchen! Today, we are going to be making homemade blueberry scones with a refreshing lemon glaze. This recipe is perfect for Easter, which is right around the corner, or simply enjoying with a cup of coffee in the morning. Follow our step-by-step instructions to create light and fluffy scones filled with juicy blueberries and topped with a tangy lemon glaze.
Ingredients:
- 4 cups of flour
- 2 tablespoons of baking powder
- 1 teaspoon of salt
- 1/2 cup of sugar
- 2 teaspoons of vanilla extract
- The zest of one lemon or 2 teaspoons
- 1 cup of almond or regular milk
- 2 cups of blueberries
- 3 cups of powdered sugar
- 3 tablespoons of milk
- 2 tablespoons of lemon juice
- 1 teaspoon of vanilla extract
Cooking steps:
- Whisk together 4 eggs, 1/2 a cup of sugar, 2 teaspoons of vanilla extract, the zest of one lemon or 2 teaspoons, and one cup of almond or regular milk in a mixing bowl.
- In a separate bowl, add 4 cups of flour, 2 tablespoons of baking powder, and one teaspoon of salt. Mix until combined.
- Add cold pieces of butter into the flour mixture and rub them against the flour until you have a breadcrumb consistency.
- Pour in the wet ingredients and mix until just combined, being careful not to overmix the dough. Gently mix in two cups of blueberries.
- Place the dough in the refrigerator for about 30 minutes to chill the butter.
- Once chilled, lightly flour a breadboard and shape the dough into a round circle. Cut out individual scones using either cookie cutters or a knife.
- Place the scones on a baking sheet lined with parchment paper, and top each one with a light butter coating and a sprinkle of cane sugar.
- Bake the scones in a preheated oven at 400 degrees Fahrenheit for 18 to 20 minutes until golden brown.
- Allow the scones to cool for a few minutes before applying the lemon glaze.
- To make the glaze, mix together three cups of powdered sugar, three tablespoons of milk, two tablespoons of lemon juice, and one teaspoon of vanilla extract until smooth.
- Add some lemon zest for extra flavor. Drizzle the glaze over the cooled scones.
- Remember, when adding fresh blueberries to the dough, lightly roll them in flour to prevent them from bleeding into the scones. If using frozen berries, make sure they are still really cold when adding them to the dough.
