Lemon Blueberry Scones Recipe with Homemade Glaze

Name: Lemon Blueberry Scones Recipe with Homemade Glaze
Total time: 1 hr 30 mins
Ingredients: 1.25 cups whole wheat flour; 1 cup all-purpose flour; 0.25 cup white sugar; 2.5 teaspoons baking powder; 1 teaspoon ground cardamom; 1 teaspoon lemon zest; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.25 teaspoon ground ginger; 0.5 cup unsalted butter, frozen; 0.5 cup whole-milk Greek yogurt; 3 tablespoons heavy cream; 1 egg; 2 teaspoons vanilla extract; 1 cup frozen blueberries, unthawed; 1 egg; 1 teaspoon water; 0.25 cup frozen blueberries, thawed; 0.66666668653488 cup confectioners' sugar; 1 tablespoon lemon juice

This unique lemon-blueberry scone recipe with blueberry glaze offers a delightful twist on traditional scones. These scones feature whole wheat flour, Greek yogurt, cardamom, ginger, and a vibrant lemon-blueberry flavor enhanced by a luscious blueberry glaze.

Total time1 hr 30 mins
Prep time40 mins
Cook time20 mins
Yield8

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Servings

Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, mix whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ginger. Grate frozen butter using a box grater and toss until the mixture resembles coarse crumbs.
In a separate small bowl, combine yogurt, cream, 1 egg, and vanilla extract. Stir this mixture into the flour mixture until a crumbly dough forms, ensuring no dry flour clumps remain. Gently fold in 1 cup of unthawed blueberries.
Transfer the crumbly dough onto the prepared baking sheet. Firmly press the dough together to form an 8-inch cohesive circle. Flatten the top to ensure even thickness. Cut the circle into 8 triangular pieces and space them 1 inch apart on the baking sheet.
In a small bowl, whisk together 1 egg and water. Gently brush the egg wash over the tops of each scone for a golden-brown finish.
Bake in the preheated oven for 20 to 25 minutes, or until the tops are a beautiful golden brown. Allow the scones to cool completely on the baking sheet for approximately 30 minutes.
To prepare the glaze, press 1/4 cup of thawed blueberries through a fine-mesh strainer into a medium bowl, using the back of a wooden spoon to extract 2 to 3 tablespoons of juice. Discard the skins and seeds. Whisk confectioners' sugar and lemon juice into the blueberry juice until smooth. Drizzle the glaze generously over the cooled scones.

Nutrition

Calories: 355 kcal
Fat Content: 17 g
Fiber Content: 3 g
Sugar Content: 19 g
Sodium Content: 407 mg
Protein Content: 7 g
Cholesterol Content: 88 mg
Carbohydrate Content: 46 g
Saturated Fat Content: 10 g
Unsaturated Fat Content: 0 g