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Blueberry Lemon Scones

  • Prep 15 min
  • Total 0 min
  • Servings 16
  • Pinterest
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  • Print
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Fresh, light scones are perfect for breakfast, brunch or coffee time. MORE + LESS -

Katie Goodman
May 21, 2015

Ingredients

4
cups all-purpose flour
4
teaspoons baking powder
3/4
cup sugar
1
teaspoon salt
zest of one lemon
1
cup cold butter, sliced
2
eggs
1/3
cup frozen lemonade concentrate
1/2
cup milk
1
teaspoon vanilla
1 1/2
cup fresh blueberries
1/2
cup powdered sugar
1
tablespoon lemonade concentrate

Steps

Hide Images
  • 1
    Combine the flour, baking powder, sugar, salt, lemon zest and blueberries. Cut the butter into the flour mixture until it resembles coarse sand. In a small bowl, whisk the eggs, lemonade concentrate, vanilla, and milk together. Stir into the flour mixture until the dough is moist, do not over mix.
  • 2
    Turn the dough out onto a floured surface and knead a couple of times. Divide dough into two equal balls. Pat each ball into an 8 inch circle. Place each ball onto a parchment paper lined or greased cookie sheet. Score each circle with a knife into 8 wedges.
  • 3
    Bake in a 375°F oven for 20-30 minutes, or until done and lightly golden. Allow the scones to cool. Meanwhile, stir powdered sugar and lemonade concentrate together. Drizzle over cooled scones.
 

Nutrition Information

No nutrition information available for this recipe

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