Blueberry Scones with a Lemon Glaze

Blueberry Scones with a Lemon Glaze

Fluffy, sweet scones stuffed with fresh blueberries with a lemon glaze drizzled on top. These scones are exactly what I think of when I think of a Spring brunch.

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Course: Breakfast, Dessert

Cuisine: American, French

Keyword: baking, blueberry, breakfast, brunch, fruit, lemon, scones, sweet

Prep Time: 10

Cook Time: 20

Servings: servings

Calories: 256kcal

Equipment

KitchenAid Mixer
Baking Sheet

Ingredients

For the Scones

1 stick butter softened
3 eggs
½ cup sugar
1 teaspoon vanilla
2 cup flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup blueberry fresh

For the Lemon Glaze

1 cup powdered sugar
1 teaspoon lemon extract
1 ½ tablespoon water

Instructions

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Add softened butter, egg, sugar and vanilla into the mixing bowl. Mix together until a creamy texture is formed.
Add in flour, baking powder, baking soda, and salt. Mix on low until well combined speeding up the mixer gradually.
Add in blueberries and fold into the dough. Remove the dough from the mixing bowl and place on the baking sheet. Form the dough into a disk shape with a flat top.
Cut the dough batter into 8 even pieces. Space the 8 pieces out on the baking sheet.
Bake for 20-22 minutes.
While the scones are baking, combine powdered sugar, water and lemon extract in a bowl. Mix well.
When the scones are done baking, place them on a cooling rack until completely cooled. Drizzle the lemon glaze on top of the scones and allow it to harden. Serve once the glaze is hardened.

Notes

Save extras in a dessert stand for up to one week.

Nutrition