LEMON BLUEBERRY SCONES

Note:Lemon blueberry scones. AWESOME. I changed the recipe to be a bit more "clean". I subbed out butter for coconut oil, half the flour for whole wheat, and used honey instead of sugar. I skipped the glaze, but if id decided to use one I would make one out of cream cheese, coconut oil, and honey to skip the sugar.
Photo by Christine L.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/4

    C flour

  • 2

    t baking powder

  • 1/2

    t salt

  • 1/2

    t baking soda

  • 4

    T sugar

  • 1/2

    C (1 cube) cold butter

  • 3/4

    C buttermilk

  • 1

    egg

  • 3/4

    C blueberries

  • grated zest from lemon

  • Streusel Topping:

  • 1/4

    C oats

  • 1/4

    C brown sugar

  • 1

    T butter, melted

  • 1

    T flour

  • Lemon Glaze:

  • 1/2

    C freshly squeezed lemon juice

  • 2

    C confectioner’s sugar

  • 1

    T butter, melted

Directions

Preheat oven to 400 F. Sift the dry ingredients of the scone into a food processor. Cut the cold butter into cubes and put into bowl of food processor with the lemon zest. Pulse the mixture until the butter is the size of peas. Pour the mixture into a large bowl, add the blueberries and toss with the flour. Mix together the buttermilk and egg and add to the dry ingredients. Fold mixture together gently, being careful not to break the berries. Press dough into a large circle on a flour surface. Cut out dough with a biscuit cutter. Sprinkle streusel on top of them and place on a cookie sheet covered in parchment paper. Bake scones for 18 -20 min. Mix together the glaze, adding as much powdered sugar as it takes to make the consistency you want. Let scones cool a bit before drizzling with the lemon glaze. Serve while warm and fresh. Scones may be re-warmed in a 350 F. oven for 5 min.

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