Lemon scones with blueberries
Juicy dodus blueberries in a tender and tender dough make these Lemon blueberry scones Impossible to resist. But it doesn’t stop there! Complete everything with a rich cream cheese frosting and I bet you will find it difficult to eat a single one.
Ingredients
Scone
- 2 ⅓ cups versatile flour 280 g
- 1 tablespoon chemical
- ½ teaspoon salt
- ⅓ cup Powdered sugar 67 g
- Lemon zest at 1 lemon about 1 tablespoon
- ½ cup Unical cold vegetable butter 115 g, cut into cubes *
- ¾ cup canned coconut milk *
- 2 teaspoon vanilla extract
- 1 cup Fresh blueberries
Icing
- ¼ cup Vegetable cream cheese
- 4-5 tablespoon Powdered sugar
- 1 tablespoon Fresh lemon juice the lemon juice that we zesty above
- ½ teaspoon vanilla
- 1 pinch salt
Instructions
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In a bowl, add the flour, baking powder, salt, sugar and lemon zest and mix well.
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Then add the cold butter you cut in cubes and use your fingers to mix the butter with the flour mixture. You don’t have to break all the tufts! It is good to have tufts of butter that melt while the scones cooked.
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Add the blueberries and coconut milk and combine them with the rest of the ingredients.
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Flour a surface and throw the mixture of scones on top. Use your hands to shape the mixture in a circle about 2 inches thick.
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Cut the circle into 8 equal pieces and each place on a baking sheet lined with parchment. Brush the coconut milk on each of the scones, then bake for 18-20 minutes at 400F, until they are golden on top.
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While the scones cook, whisk the ingredients in the frosting. Once the scones have finished cooking and * completely cool, water the frosting on top and enjoy!
Notes
Use canned coconut milk as opposed to milk without dairy products, as it gives a thicker consistency and acts as our replacement of thick cream.
Nutrition
Calories: 363kcalCarbohydrates: 45gProtein: 5gFat: 19gSaturated fats: 8gPolyunsaturated fat: 3gMonounsaturated fat: 5gTrans-fat: 2gSodium: 428MGPotassium: 117MGFiber: 2gSugar: 15gVitamin A: 10IUVitamin C: 2MGCalcium: 104MGIron: 2MG
