Double Blueberry Scones w/ Lemon Glaze
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Yields: 8 Scones
Perfect for a quick baked breakfast bread or brunch.
  • 2½ cups flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 4 tbsp sugar
  • 6 tbsp cold butter
  • 1 cup soy milk
  • 2 cups fresh blueberries
  • Glaze:
  • ½ cup lemon juice, fresh squeezed
  • Zest of 1 lemon, fine
  • 2 cups sugar
  • 2 tbsp butter
  1. Preheat oven to 400 degrees F.
  2. Combine first four ingredients.
  3. Add cold butter and cut butter into flour with fork or pastry blender.
  4. Fold in blueberries and soy milk, be careful to not be rough to not burst the berries.
  5. On a floured surface shape dough into a rectangle, 12x3x1.
  6. Cut into 4 equal squares.
  7. Cut squares diagonally to make two triangle shapes.
  8. Place the 8 triangle scone doughs on a baking sheet and bake for 18 minutes.
  9. Allow to cool on a wire rack.
  10. In a saucepan heat lemon juice and sugar over medium heat until sugar is dissolved.
  11. Add in zest and butter and whisk smooth.
  12. Drizzle over scones before serving.
Recipe by Cook Eat Delicious! at