Lemon Glazed Blueberry Scones (Whole Wheat)

I’m pretty much on a mission to bake scones in every conceivable flavor and variation. The reason I am so scone obsessed is because they are legitimately the easiest things in the world to bake! Between preparation (about 5-10 mins) and bake time (roughly 15 mins), you have a delectable treat in under a half hour! When you can whip these up so fast, who needs the prepackaged junk? Many of the recipes I’ve developed so far are a bit on the heavy side (cue the cookie dough scones), so I figured I’d toss together something a little lighter! These lemon blueberry scones were a big hit with my family. The added lemon zest in the dough really brightened up the taste. Hope you enjoy! 🙂 

Lemon Glazed Blueberry Scones

Yields 8-12

Dough

2 ½ Cups of White Whole Wheat Flour

1/3 Cup of White Sugar

4 Teaspoons of Baking Powder

½ Teaspoon of Salt

¾ Cup + 1 Tablespoon of Skim Milk

8 Tablespoons of Butter (cold and chopped)

½ Teaspoon of Vanilla Extract

Zest of 1 Lemon

1 Cup of Fresh Blueberries (Frozen OK but will turn your scones Purple)

Lemon Glaze

1 Cup of Powdered Sugar

1 Tablespoon of Skim Milk

Juice of ½ Lemon

¼ Teaspoon of Vanilla Extract

Directions

1. Preheat oven to 425°.
2. Begin by chopping the cold butter into small chunks. Place back into the refrigerator until ready to use.
3. Mix flour, sugar, baking powder, and salt in a bowl.
4. Add the butter chunks to the flour mixture. Evenly coat the chunks in the dry ingredients. Pinch the butter between your fingers to flatten them into discs. Do not over mix the butter! Butter chunks are a good thing in scones!
5. Zest the lemon into your flour mixture and give a quick mix to toss it together.
6. I added the blueberries to the dry mixture before adding my moisture. Really, you can do either or – I just figured this would minimize me bursting the blueberries and having the color bleed into the dough.
7. Mix your vanilla extract with your milk. Creating a little well in the middle of your flour and butter mixture, pour your wet ingredients in. This dough will not be sticky, so you can use your hands to form into a nice ball. Do not over mix your dough!
8. Turn your dough onto a piece of parchment paper. Press out into a flat disc. I generally cut down the middle and am able to cut four decent sized scones out of each halve, giving me 8 large scones.
9. Place your scones evenly apart on a baking sheet lined with parchment paper and bake for 14-16 minutes. I baked for 15 – they just barely browned and were super tender in the middle.
10. While your scones are baking, prepare your lemon glaze.
11. Upon taking your scones out of the oven, immediately brush on your glaze! Enjoy! 🙂