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Recipe: Yummy Glazed Lemon Blueberry Scones

Glazed Lemon Blueberry Scones. Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. This is my recipe for low carb/keto lemon blueberry scones. Made with yogurt to keep them light and fluffy.

Glazed Lemon Blueberry Scones Fresh blueberries and loads of lemon zest add an irresistible freshness to these easy to make scones. Serve with lemon curd and cream for an afternoon tea experience everyone will love! Glazed lemon blueberry scones are total breakfast goals! You can cook Glazed Lemon Blueberry Scones using 15 ingredients and 11 steps. Here is how you cook it.

Ingredients of Glazed Lemon Blueberry Scones

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

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..

Whisk the glaze until smooth and drizzle over the tops of the scones. (Or make the glaze in a double boiler.) 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. Serve warm scones with lemon glaze. I loved the sweet blueberries with the sweet/tart lemon glaze. These scones were a huge hit with everyone! I tried one bite and ended up eating the whole scone, I couldn't stop myself.

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