Lemon Blueberry Scones
Sweet blueberries and sour lemon glaze get a floral hit from the lavender (optional) and indulge your taste buds. Make them for your next brunch, or this Sunday so you have breakfast ready for next week.
This recipe contains flour (unbleached), sugar (light brown), baking powder, baking soda, salt, lemons, butter (unsalted), greek yogurt (plain), lemons, blueberries (dried), XXXXXXXXXXXXXXXXXXXX, XXXXXXXXXXXXXXXXXXXX, sugar (powdered, confectioners), lemons
Prep time: 20 min
Cook time: 20 min
- 3 cup(s) unbleached flour
- 1/2 cup(s) light brown sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 whole lemon, zested, + 1 tsp juice
- 5 tbsp. unsalted butter
- 1 cup(s) plain greek yogurt
- 1 cup(s) dried blueberries
- 1 1/2 tbsp Culinary Lavender (optional)
- 1/2 cup(s) powdered sugar
- 1 tbsp. lemon juice
- 1. Preheat your oven to 375 and line a baking sheet with parchment paper.
- 2. Whisk flour, sugar, baking powder, baking soda, salt lemon zest together in a large bowl or your big standing mixer.
- 3. Cut up the butter in small pieces and then add to the flour mix and work with your fingers until they are small as peas. Mix in the Greek yogurt until just combined, then add in blueberries and 1 teaspoon lemon juice.
- 4. Flour a clean surface, split the scone batter in two dough balls on the floured surface. Squish and mold into two round discs, using a pizza cutter cut each disk into 8 slices, just like you are cutting a pizza or a pie.
- 5. Arrange on the baking sheet, you can get them close together as they don’t spread too much but make sure they are not touching. Bake for 15-17 minutes, until they are slightly golden.
- 6. Remove from the oven, let cool on the baking sheet (this helps to keep them cooking) for 5 minutes.
- 7. In a small bowl combine the powdered sugar and 1/2 the lemon juice, adding in more as you mix. Once you get to the right consistency stop adding in juice. You want it to be just runny.
- 8. Once the scones are completely cool you can glaze them. Use a fork to drizzle on a little glaze STOP, wait a few minutes and drizzle some more, stop again and repeat. (If you put it all on at once you will end up with a pool of glaze on the parchment paper)