Lemon Blueberry Scones Recipe | Happy Healthy Eating

these butters Lemon Blueberry Scones Something with a crispy golden edge that's better than anything you can buy at a coffee shop. Drizzled with sweet lemon juice, it's perfect for a slow weekend breakfast or brunch.

Why You’ll Love This Lemon Blueberry Scones Recipe

Once you see how easy and convenient these lemon blueberry scones are, you'll skip your morning run to the coffee shop.

• Better than a coffee shop. You can add chopped pecans or chocolate chips, feel free to add them when ready.
• Suitable for freezing. Freeze leftovers or make a double batch so you have scones ready to whip out when you need them.
• Very suitable for carrying on the go. Pop them in a ziplock bag for a quick breakfast you can enjoy on the way out the door in the morning.
• Very suitable for beginners. Since they don't require much kneading, scones are a great baking project for beginning bakers.

what do you need

Creamy yogurt, sweet blueberries, and tart lemon are a heavenly flavor combination for breakfast. Scroll to the recipe card at the bottom of the post for exact ingredient quantities.

For scones

• All Purpose Flour – Avoid using cake flour as it can make the scones airy.
• sugar – Granulated sugar or light brown sugar is best.
• lemon peel– Use a cheese or garlic grater for best results. Microplanes are also great for seasoning.
• baking powder – Please make sure it has not expired before adding it.
• baking soda – Sieve if there are lumps.
• butter – I prefer using unsalted butter. Avoid margarine.
• Greek Yogurt – Choose from plain (no sugar added) or vanilla yogurt.
• Egg – Feel free to use liquid eggs.
• Vanilla extract – It rounds out the flavor, but you can skip it.
• blueberry – If you are using frozen blueberries, you will need to thaw them completely and drain them.
• Almond milk – Add your favorite dairy or non-dairy.

Used for glazing oil

• Powdered sugar—— It is also known as confectioner's sugar.
• lemon juice – Fresh juice is always best.

How to Make Lemon Blueberry Scones

Using cream quickly is the secret to perfectly creamy lemon blueberry scones. Scroll to the bottom of the post to see the full recipe card.

• Prepare the oven. Preheat oven to 400F. Line a baking sheet with baking paper. It can also be baked directly on the baking sheet.
• Stir in dry ingredients. Combine flour, sugar, zest, baking powder and baking soda in a large bowl.

• Make it crumbly. Rub the cream into the dry ingredients until you have a coarse and crumbly mixture.
• Mix wet ingredients. Whisk together eggs, yogurt and vanilla extract.
• Mix the mixture. Pour wet ingredients into crumbly mixture. Add blueberries and mix. Do not knead the dough until smooth, only until completely combined.

• Flatten it. Remove the dough from the bowl. Place on a floured surface and “knead” 3-4 times, or until well pressed together and not falling apart. Pat it into a 1/2-inch thick circle.
• Slice it. Use a sharp knife to cut the circle into 8 wedges. Transfer them to a baking sheet.
• Bake it. Brush the scones with milk. Place the tray in the oven for 20-25 minutes or until browned. Remove from heat and set aside.
• Make the glaze. Whisk powdered sugar and lemon juice in a small bowl until smooth. Drizzle it over scones and enjoy!

Tips and variations

Even professional bakers make mistakes sometimes. If you think it's slightly messed up, placing the mixture in the refrigerator for an hour will preserve your scones.

• Go eat an orange. Replace the lemon with orange zest and juice. You'll get a citrus-like flavor, but with less flavor.
• More plugins. Mix 1/4-1/2 cup dried cranberries, chopped pecans, shredded coconut, or mini chocolate chips into the dry ingredients for more flavor and texture.
• Freeze butter. Chill the butter in the refrigerator for an hour. Grate it and mix as usual. It's easier to knead it into the dry ingredients and mix the dough together.
• Change berries. Swap the blueberries for raspberries or blackberries. Pitted maraschino cherries and sliced ​​strawberries would also work.
• Place it in the refrigerator. If you're worried about the butter melting slightly while processing, place the crumbly mixture in the refrigerator or freezer for 1-2 hours to help it solidify again.
• Use molds. There are silicone baking molds for scone wedges. This way you just press the dough in and they form perfectly. If you have it, use it.

Store correctly

Lemon Blueberry Scones, like any baked good, need to cool completely before storing.

• counter: Store them in an airtight container away from direct heat for up to 2 days. Paper bags also work.
• refrigerator: Store them in an airtight container or bag for up to 7 days. Keep them away from strong-smelling foods like onions.
• refrigerator: Wrap each scone twice in plastic wrap. Transfer them to a freezer-friendly bag or container. Freeze for up to 3 months. Thaw in the refrigerator overnight or on the counter for 30 minutes (or until it comes to room temperature).

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