Easiest Way to Make Perfect Glazed Lemon Blueberry Scones

Glazed Lemon Blueberry Scones. And when you add juicy berries and a tangy citrus glaze to the equation, you better believe I'll be bypassing the cream cheese-filled muffins in favor of lemon blueberry scones time and time again. But perhaps the sweetest part of this breakfast staple is the fact that homemade scones. Sift together the dry ingredients; the flour, baking powder, salt, and sugar.

Welcome back to an overdose on scones. It's only been a couple years since my scone love affair began. Lemon Blueberry Scones with a Lemon Glaze is an Easy Scone Recipe for Every Season! You can cook Glazed Lemon Blueberry Scones using 15 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Glazed Lemon Blueberry Scones

1. Prepare 8-16 of servings.
2. You need 2 cups of all purpose flour.
3. Prepare 1/4 cup of granulated sugar.
4. Prepare 1 tbsp of baking powder.
5. You need 1/2 tsp of salt.
6. You need 6 tbsp of butter.
7. You need 1/2 cup of milk.
8. You need 1/4 cup of fresh lemon juice.
9. Prepare 2 tbsp of lemon zest.
10. Prepare 1/4 tsp of vanilla extract.
11. You need 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. You need Pinch of lemon zest.

Moist and flavorful, sweet and tangy, these Lemon Blueberry Scones with Lemon Glaze are definitely my best scone recipe! Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Add the lemon zest and butter. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones.

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..

Let it set a minute before serving. Low-FODMAP Glazed Lemon Blueberry Scone Recipe; Gluten-free. After I created my low-FODMAP Cinnamon Chip Scones, I realized that I needed to try a recipe for low-FODMAP Lemon Blueberry Scones as well. My whole family and I fell in love with the soft, not overly sweet flavor of my low-FODMAP, gluten-free scones. Breakfast has always been my most favorite meal of the day.