Description
This easy lemon blueberry scones recipe with homemade sweet lemon glaze is a freezer-friendly breakfast option that tastes just like dessert.
Ingredients
Scale
- 2 cup All- Purpose Flour
- 1/4 cup of sugar
- 1 tablespoon of lemon zest
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup of unsalted cold butter, cut into small pea size pieces
- 1 cup of vanilla flavored greek yogurt
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 2 tablespoons unsweetened almond milk
Lemon Glaze:
- 1/2 cup powdered sugar
- 1/2 or 1 tablespoon of lemon juice
Instructions
- Preheat the oven to 400° F.
- In a bowl, combine the flour, sugar, lemon zest, baking powder and baking soda.
- Use a pastry blender, or two knives, to cut butter until it resembles small peas and add the butter to flour mixture.
- In a small bowl, mix together the egg, yogurt and vanilla.
- Pour the yogurt mixture into the dry ingredients and stir until just combined.
- Add in the blueberries and mix together.
- Dump the dough onto a flour covered work surface and “knead” 3-4 times. {as much as you can, it will be very crumbly}
- Pat into a circle about 1/2 an inch thick.
- Cut into 8 wedges and transfer to a baking sheet.
- Lightly brush the tops of each scone with almond milk.
- Bake for 20-25 minutes or until tops are browned.
- Remove from the oven and let rest.
- In a small bowl, add powdered sugar and lemon juice. Whisk together. Drizzle the glaze over top of the scones and serve.
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 16 g
- Sodium: 133 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 31 mg
