Lemon Blueberry Scones
These scones are SO easy to make, you'll never want to buy them again! They are topped with lemon blueberry glaze that takes them over the top.
Servings 8 scones
Ingredients
- 2 cups flour
- 1/2 cup white sugar
- 2 and 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup butter frozen
- 1/2 cup canned coconut milk high fat
- 1 egg
- 1 and 1/2 teaspoons Rodelle vanilla extract
- 1 heaping cup frozen blueberries do not thaw
- 1/2 cup blueberry lemonade Wilton candy melts
Instructions
- Add flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter onto a plate using a cheese grater. Carefully add to the flour mixture and combine with your hands (pastry cutter or forks work too) until the mixture comes together in about pea-sized crumbs. Set bowl in fridge.
- In a small bowl, whisk coconut milk, egg, and vanilla extract until combined. Remove flour bowl from fridge and drizzle coconut milk mixture into it. Add frozen blueberries and using a rubber spatula, combine all ingredients until fully mixed and minimal dry spots.
- Pour dough onto a floured counter and work into a ball, flouring your hands as needed. If dough is too sticky, add more flour. If dough is too dry, add a little bit more coconut milk. Shape into an 8-inch disc and then cut into 8 wedges using a knife or bench scraper.
- Brush scones with coconut milk then set on a parchment or silicone lined baking sheet and refrigerate for 15 minutes, or longer.
- Once ready to bake, preheat over to 400°F.
- Bake scones for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and place on a cooling rack while you prepare your blueberry lemonade candy melts.
- Melt according to candy melt package then drizzle over slightly cooled scones and enjoy!
Notes
Blueberry scone recipe adapted from Sally's Baking Addiction.