Blueberry Lemonade Scones

Photo of Blueberry Lemonade Scones Photo of Blueberry Lemonade Scones
Prep Time
15 mins.
Cook Time
20 mins.
Yield
8
Recipe by:

My Welsh grandmother is from England and this scone recipe and its modifications can date back to the early 1500's. What's better than tea and biscuits with history? When you cherish something so precious, you can only use nothing but the best, adding creamy flavor and nutrition with your morning cup of tea, coffee or milk. Eggland's Best eggs are by far the best to this testament of history and taste.

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Ingredients

Scones:

2 cups all-purpose flour

⅓ cup granulated sugar

½ teaspoon salt

1 tablespoon baking powder

½ cup (1 stick) unsalted butter, grated and very cold or frozen

½ cup buttermilk

1 Meyer Lemon (2 teaspoons grated lemon peel + 2 tablespoons juice from lemon)

2 Eggland’s Best eggs, large

2 teaspoons vanilla extract

1 cup fresh or frozen blueberries

Lemonade Glaze:

1 cup confectioners’ sugar

¼ cup milk

1 tablespoon juice from lemon

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Preparation

  1. In a large bowl, whisk together flour, sugar, salt, and baking powder.
  2. Using a pastry blender or your hands, cut in butter until the mixture is crumbly.
  3. In a small bowl, whisk together Eggland’s Best eggs, buttermilk, lemon juice and vanilla extract.
  4. Add whisked ingredients, grated lemon peel and blueberries to dry ingredients. Gently stir until moistened and mixture is well combined and holds together in a ball.
  5. Sprinkle a small amount of flour onto parchment paper or counter.
  6. Press dough into 8-inch circle, about ¾ inch thick.
  7. Brush top with additional buttermilk.
  8. Using a sharp knife, cut the circle into 8 wedges.
  9. Divide triangles and place on a baking sheet lined with parchment paper or a silicone mat, leaving enough space for the scones to expand when cooked.
  10. Place in refrigerator for 15 minutes.
  11. Preheat oven to 400°F.
  12. Bake for 20 minutes or until golden brown, remove from oven and cool slightly.
  13. In a small mixing bowl whisk together confectioners’ sugar and milk until creamy, then add lemon juice. Mix completely.
  14. Drizzle lemonade glaze over scones, serve warm.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 8
Calories 348
Fat 13.3g
Saturated Fat 7.8g
Cholesterol 76mg
Sodium 267mg
Carbohydrates 51.9g
Dietary Fiber 1.4g
Protein 5.8g