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Blueberry Scones with Lemon Glaze Recipe

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This recipe for Blueberry Scones with Lemon Glaze is from The Reimer-Kelly Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Blueberry Scones

Ingredients:  
Ingredients:  
4 c all-purpose flour
1 c sugar
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c butter, cold
1/2 c coconut oil, cold (solid rather than liquid)
1 egg
1 c oat milk, almond milk, or whipping cream
2 tsp vanilla extract
1 1/4 c frozen blueberries
Directions:
Directions:
Preheat oven to 390ºF. Line 2 baking sheets with parchment paper.
Sift then whisk together flour, sugar, baking powder, baking soda, and salt.
Cut in butter and oil until mixture is crumbly. Make a well in the center.
In a separate bowl, whisk together egg, vanilla, and oat milk.
Pour into the well, then stir with a fork, adding the frozen blueberries about 3/4 of the way through mixing.
Do not overmix.
Scoop batter with cookie scoop onto prepared parchment sheets, a few inches apart.
Bake until slightly browned, about 22 minutes.
Cool slightly on a cooling rack before glazing.
 

Lemon Glaze

Ingredients:  
Ingredients:  
1/4 c butter, melted
1 3/4 c icing sugar
2 tsp lemon zest
1 tbsp lemon juice
1/4 tsp vanilla extract
Pinch salt
Directions:
Directions:
Whisk together all glaze ingredients and adjust with more lemon juice or icing sugar to reach desired consistency. Glaze should be thick and drippy.
Slather each scone generously with lemon glaze and let set. Best served fresh.
Number Of Servings:
Number Of Servings:
15

 

 

 

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