By Leah Davey
Glazed Lemon Blueberry Scones
1/2 cup sugar if tart blueberries, if dough is dry add more milk, bake 400F / 200c
Updated at: Sun, 10 Mar 2024 19:15:42 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
36
High
Nutrition per serving
Calories362.7 kcal (18%)
Total Fat15.3 g (22%)
Carbs54 g (21%)
Sugars27.2 g (30%)
Protein3.7 g (7%)
Sodium406.4 mg (20%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
parchment paper
8 Tbspmargarine
2 cupsflour
6 Tbspsugar
more if tart blueberries
2 ½ tspbaking powder
½ tspsalt
1lemon zest
large, optional
½ cupcoconut milk
or oat milk, more if needed
1 tspvanilla extract
1 cupfresh blueberries
heaping
1 cuppowdered sugar
blend with arrowroot if homemade
1 Tbsparrowroot
if making homemade powdered sugar
2 ½ Tbsplemon juice
Instructions
Step 1
Line baking sheets with parchment paper. Mix margarine with flour, sugar (or more if blueberries tart), baking
powder, salt, lemon zest. Add coconut milk* and vanilla. Mix. Add blueberries. Divide into 8 blobs
and place on baking sheets, with space in between. Bake at 400°F (200c)
for 20-25 min. or until thoroughly cooked. For glaze, mix
powdered sugar and fresh lemon juice. When scones are out of
oven and slightly cooled, drizzle glaze on scones. Taste best when scores
are cooled! Eat within 2-3 days or freeze.
Notes:
*If dough is too dry to work with, add more coconut milk.
