Recipe: Appetizing Blueberry Scones With Lemon Zest

Blueberry Scones With Lemon Zest. With or without the lemon glaze, Tyler's blueberry scones are winners! Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. These lemon blueberry scones are actually pretty easy.

Before baking, brush the scones with heavy cream and sprinkle with coarse sugar. This is one of my little scone tricks. Blueberry Scones with Lemon Glaze Featuring Sabrina Gee-Shin and her son Dean! You can cook Blueberry Scones With Lemon Zest using 12 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Blueberry Scones With Lemon Zest

1. You need 2 1/2 cup of Bisquick.
2. You need 1 cup of Milk.
3. It's 1 of Egg.
4. Prepare 2 tsp of Vanilla.
5. Prepare 1 cup of Dried blueberries or blueberry infused cranberries.
6. You need 1 cup of Sugar.
7. It's 1 large of Zest from one lemon.
8. It's of Alternative ingredients.
9. It's 1 cup of Dried Cranberries.
10. You need 1 cup of Dried Cherries.
11. You need 1/4 tsp of Cinnamon.
12. It's 1 cup of Chocolate chips (omit lemon zest).

These blueberry scones are tender and flavorful and topped with a tangy lemon glaze! Allow the scones to cool completely before glazing. To make the lemon glaze by whisking the powdered sugar and lemon zest with the lemon juice little by little until you have a thick but pour-able. These Blueberry Lemon Scones are delicately sweet and loaded with fresh blueberries and lemon zest.

Blueberry Scones With Lemon Zest instructions

1. Pre heat oven to 425. In a small bowl mix egg, milk and vanilla, stir and set aside. Take the lemon and a zester (use one of the small sides of a cheese grater. Not the super small side you won't get anywhere that way) zest the whole lemon. Mix the bisquick, sugar and zest together. Once that is done toss in the dried fruit and mix again. Now slowly add the wet ingredients a little at a time until it forms a soft dough careful not to over stir or it becomes tough. DO NOT KNEAD..
2. Using a large cookie sheet lined with parchment paper drop mounded spoonfuls (soup spoon) of dough on sheet. Space them about an inch apart (8 should fit). Bake for 8 to 10 minutes or until golden brown..
3. If you plan to double this you only need one egg plus another egg white otherwise it's to fluffy..

Finished with an irresistible lemon glaze, these tender and light scones are perfect for breakfast or afternoon tea with friends! I don't know about you, but I am particularly fond of scones. Light and tender scones, bursting with blueberries and the fresh taste of lemon. The optional lemon glaze takes these over the top. Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor.