Iced Lemon Blueberry Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Scone Ingredients:1 1/2 cups All-Purpose Flour3 tsp Baking Powder1/2 tsp Salt1/4 tsp Sugar (Granulated)8 Tbsp Butter, Unsalted, Chilled (=1 stick)1/4 cup Blueberries (I prefer fresh)1 Tbsp Lemon Zest1 Tbsp Lemon Juice3/4 cups Nonfat Milk1 EggIcing Ingredients:1 cup Powdered Sugar (Confectioners)2 Tbsp Butter, Unsalted, Melted3/4 cup Nonfat Milk (use fuller fat milk for thicker icing)1 1/2 Tbsp Lemon Juice
1. Preheat oven to 350.
2. In a large bowl, sift together the flour, baking powder, salt & sugar.
3. Use a pastry blender (or your hands, or two knives) to cut chilled butter into the dry mixture until it resembles crumbs.
4. Stir in blueberries and lemon zest.
5. In a smaller bowl, beat together the egg, milk & lemon juice.
6. Pour the liquid mixture into the dry mixture and stir until just mixed (no need to overmix).
7. Turn the mixture out onto a large cuttingboard or clean flat counter surface. (A cutting board makes clean-up easier!)
8. Gently form the mixture into a dough ball (yes, it will be very crumbly - that's okay!)
9. Use a rolling pin to roll the dough out into a circle, at about 3/4" thickness.
10. Using a sharp knive (a butcher knife works well), cut into 8 triangles (like you're cutting a pizza!).
11. Place a piece of parchment paper or a cookie mat on a large cookie sheet (you can also brush or spray with a light coat of oil if you don't have paper or mat).
12. Place your cut scones on the cookie sheet, spaced evenly.
13. Bake in the oven for 20-25 minutes or until just beginning to brown (don't overcook or they get hard!)
Once the scones come out of the oven, set them aside to cool while you mix together the icing ingredients. Just give them a good blending until the mixture is smooth (you may want to add more milk or powdered sugar depending on whether you are looking for a thin glaze or thick icing).
Drizzle the icing over each scone and let set for a few minutes.
Enjoy!!!
Serving Size: Makes 8 Individual Scones (1 scone per serving)
Number of Servings: 8
Recipe submitted by SparkPeople user JULIEIRENE.
2. In a large bowl, sift together the flour, baking powder, salt & sugar.
3. Use a pastry blender (or your hands, or two knives) to cut chilled butter into the dry mixture until it resembles crumbs.
4. Stir in blueberries and lemon zest.
5. In a smaller bowl, beat together the egg, milk & lemon juice.
6. Pour the liquid mixture into the dry mixture and stir until just mixed (no need to overmix).
7. Turn the mixture out onto a large cuttingboard or clean flat counter surface. (A cutting board makes clean-up easier!)
8. Gently form the mixture into a dough ball (yes, it will be very crumbly - that's okay!)
9. Use a rolling pin to roll the dough out into a circle, at about 3/4" thickness.
10. Using a sharp knive (a butcher knife works well), cut into 8 triangles (like you're cutting a pizza!).
11. Place a piece of parchment paper or a cookie mat on a large cookie sheet (you can also brush or spray with a light coat of oil if you don't have paper or mat).
12. Place your cut scones on the cookie sheet, spaced evenly.
13. Bake in the oven for 20-25 minutes or until just beginning to brown (don't overcook or they get hard!)
Once the scones come out of the oven, set them aside to cool while you mix together the icing ingredients. Just give them a good blending until the mixture is smooth (you may want to add more milk or powdered sugar depending on whether you are looking for a thin glaze or thick icing).
Drizzle the icing over each scone and let set for a few minutes.
Enjoy!!!
Serving Size: Makes 8 Individual Scones (1 scone per serving)
Number of Servings: 8
Recipe submitted by SparkPeople user JULIEIRENE.
Nutritional Info Amount Per Serving
- Calories: 290.0
- Total Fat: 12.1 g
- Cholesterol: 52.4 mg
- Sodium: 361.6 mg
- Total Carbs: 41.7 g
- Dietary Fiber: 1.0 g
- Protein: 4.7 g
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