Doughs and pastries are my weakness, and yet I can get perfect scones every time with this recipe, which is is easier than it looks. Goes great with serving coffee or tea, or as a breakfast on the go (my usual eating method during early mornings on my way to work). Everyone who has tried these has raved for them!
- 8-16 servings
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp butter
- 1/2 cup milk
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest
- 1/4 tsp vanilla extract
- 1 cup fresh blueberries
- Lemon Glaze Ingredients
- 1/2 cup icing sugar
- 1 tbsp fresh lemon juice
- Pinch lemon zest
Preheat oven to 400 degrees F.
In your stand mixer bowl, combine flour, sugar, baking powder, and salt.
Cut cold butter into 1 inch cubes, put on top of dry ingredients.
Using your paddle attachment to work up to medium speed, beat butter with dry ingredients until butter has crumbled into smaller pieces and mixture is consistent. This might take a few minutes- be patient! You can stop halfway through, use a fork to scrape down the sides of the bowl and mix up the butter a bit more if needed.
Stir in milk, vanilla, lemon juice, and lemon zest until moistened.
Pat dough out onto a lightly floured counter. Gently fold in blueberries, being careful not to squish too much.
By hand, shape dough into a rectangle, about one inch thick. Cut roughly down the middle to divide into two squares. Cut a criss cross diagonally through both squares to get 8 large scones. *To get 16 smaller scones, cut each triangle in half. The scones will bake up slightly bigger, and they’re the perfect size for a snack or with breakfast.
Place onto parchment-lined cookie sheet, about one to two inches apart.
For 8 large scones, bake 15-17 min or until golden brown.
For 16 small scones, adjust baking time to 11-13 min or until golden brown.
To make the lemon glaze, combine all ingredients in a small bowl. Add a little more or less lemon juice to get the consistency you like. Drizzle over cooled scones.
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