Glazed Lemon Blueberry Scones. These lemon blueberry scones are actually pretty easy. First, mix the dry ingredients together. You need flour, sugar, baking powder, salt, and fresh These lemon blueberry scones are bursting with juicy blueberries and delicious lemon zing!

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! Fresh blueberries and loads of lemon zest add an irresistible freshness to these easy to make scones. You can have Glazed Lemon Blueberry Scones using 15 ingredients and 11 steps. Here is how you achieve that.

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. Prepare 1/2 tsp of salt.
6. You need 6 tbsp of butter.
7. It's 1/2 cup of milk.
8. You need 1/4 cup of fresh lemon juice.
9. It's 2 tbsp of lemon zest.
10. Prepare 1/4 tsp of vanilla extract.
11. Prepare 1 cup of fresh blueberries.
12. Prepare of Lemon Glaze Ingredients.
13. You need 1/2 cup of icing sugar.
14. You need 1 tbsp of fresh lemon juice.
15. It's Pinch of lemon zest.

Serve with lemon curd and cream for an afternoon tea experience everyone will love! Made with yogurt to keep them light and fluffy. For this early summer version, I just folded fresh blueberries right into the dough, then topped the scones with a puckery-sweet lemon glaze. 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.

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..

Serve warm scones with lemon glaze. These Lemon Blueberry Scones are tender and flaky, with fresh blueberries throughout and a dreamy lemony glaze! Me: you want me to make I've made these lemon blueberry scones three days in a row. And that means I lose all interest in cooking dinner… but gain. 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!