Lemon Blueberry Scones

It’s that point in quarantine where things are getting better but we’re still staying inside and staying safe looking for fun things to do! Me and Steph decided to bake something new every weekend and it was so fun! Today’s recipe is Lemon Blueberry Scones! based off of Jo Cooks recipe, but we put a twist on it.

These scones are absolutely PERFECT with some tea, warmed up and the glaze makes them the perfect amount of sweet. Hope you enjoy our recipe!

INGREDIENTS WE USED:

• 1 cup milk ( almond milk or 2% works )
• 4 eggs beaten
• 1.5 tsp vanilla extract
• 2 tbsp lemon zest from lemon
• 1/2 cup sugar ( we used a little less than 1/2 cup, as we always cut our sugar)
• 4 cups all-purpose flour
• 2 tbsp baking powder
• 1 tsp salt
• 1 1/2 cup butter unsalted, cold, cut into cubes
• 2 cups blueberries fresh
• 1 tbsp all-purpose flour

FOR THE GLAZE ON TOP, WE USED…

• 2 cups powdered sugar
• 5 tbsp milk
• 1 tsp vanilla extract
• 2 tbsp lemon juice freshly squeezed

To set the mood for our baking days, we always put on a fun playlist and I always ALWAYS light a candle. Candles are some of my favourite things for the warmth and delicious scents they provide and I honestly can’t bake without them. Today we used a Yankee Candle called Sugar Spiced Donut.

LETS GET BAKING…

• Preheat oven to 400 degrees F
• Mix wet ingredients: In a medium size bowl, whisk together the milk, eggs, vanilla extract, lemon zest and sugar.
• Mix dry ingredients: In a large mixing bowl, combine the flour with the baking powder and salt together. 
• Cut the butter with the flour: Cut the butter into the dry ingredients until the size of large peas, using a pastry blender. Stir in the wet ingredients, and mix until just combined. 
• Add in blueberries: Sprinkle about 1 tbsp of flour over the blueberries and gently fold them in to the dough, this helps the blueberries not stick to the surface and also prevent them from sinking.
• Shape scones: Transfer the dough to a lightly floured surface. Cut the dough in 2 pieces. Gently roll out each piece of dough into a disc, taking care not to burst the blueberries. Fold the dough over itself and repeat 4-5 times. Depending on the shape you want your scones, roll out your dough into an 1-inch thick disc or rectangle. Cut the dough into wedges (if shaped into a disc), or squares (if shaped into a rectangle), or cut out with a biscuit cutter. Repeat with the other piece of dough. Transfer scones to a baking sheet and brush with egg white.
• Bake: Bake for 15 to 20 minutes, or until the scones are golden brown and do not fall apart when nudged. Immediately transfer from the baking sheets to cooling racks.
• Make lemon glaze: Meanwhile, in a medium bowl, mix together the powdered sugar, milk, 1 teaspoon vanilla, and lemon juice. Stir until the mixture is smooth and runny. If too thick add more milk; if too thin add more powdered sugar.
• Drizzle scones with glaze and serve: While scones are still warm, drizzle lemon glaze over each scone. Allow scones to stand for a few minutes until the glaze forms a crust, then serve and enjoy. Yum!!!!!

Just a note, we noticed that the longer we left our scones in the oven the longer they crisped and really browned on the bottom so I recommend checking them after 15 minutes and maybe even flip one over to make sure they aren’t burning. 20 minutes will probably be too much time unless you’re making big scones. Also remember that butter is the most important part of making scones and this is one of the few recipes that requires cold butter to be used- make sure it’s right out of the fridge and not left out at room temperature as this will tamper with the consistency of the scones. These are best served warm and with earl grey tea! We loved them and so did all our family and friends 🙂 if you make these, let me know below and let me know how they turned out! If you’d like us to make more baking posts and show photos of our creations then let me know and make sure to sign up/subscribe to my mailing list!

xoxo Savannah