The New Way Serving Recipe Glazed Lemon Blueberry Scones Savory Delicious

Fast cuisine ultimate Glazed Lemon Blueberry Scones easy, tasty, practical.

15 ingredients, 11 steps, cooking Glazed Lemon Blueberry Scones

Hi mother, now you can present recipe Glazed Lemon Blueberry Scones with 15 ingredients and 11 steps. Next this is how to make it, please pay attention carefully.

In cooking there are several stages that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 15 ingredients and 11 stages of easy cooking Glazed Lemon Blueberry Scones.

Ingredients for Glazed Lemon Blueberry Scones

1. It’s : servings.
2. It’s : all purpose flour.
3. You need : granulated sugar.
4. It’s : baking powder.
5. You need : salt.
6. Prepare : butter.
7. You need : milk.
8. It’s : fresh lemon juice.
9. Prepare : lemon zest.
10. You need : vanilla extract.
11. Prepare : fresh blueberries.
12. You need : Lemon Glaze Ingredients.
13. You need : icing sugar.
14. You need : fresh lemon juice.
15. Prepare : lemon zest.

If all composition Glazed Lemon Blueberry Scones it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Process Cooking Glazed Lemon Blueberry Scones

1. Preheat oven to 400 degrees F.
   
2. In your stand mixer bowl, combine flour, sugar, baking powder, and salt.
   
3. Cut cold butter into 1 inch cubes, put on top of dry ingredients.
   
4. 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.
   
5. Stir in milk, vanilla, lemon juice, and lemon zest until moistened.
   
6. Pat dough out onto a lightly floured counter. Gently fold in blueberries, being careful not to squish too much.
   
7. 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.
   
8. Place onto parchment-lined cookie sheet, about one to two inches apart.
   
9. For 8 large scones, bake 15-17 min or until golden brown.
   
10. For 16 small scones, adjust baking time to 11-13 min or until golden brown.
    
11. 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.
    
12. Finish and Enjoy.

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