If you’re looking for recipes for Easter Brunch, you simply must add this one to your list. This recipe starts out similar to the base of my Cinnamon Chip Scones, but takes kicks it up a notch. The mix of whole-wheat and white flour give these scones a hearty yet “still moist” texture. Adding fresh blueberries and a lemon glaze …well, I can’t explain just how good it tastes {my dear friends who I made these for closed their eyes and “mmmmed” after their first bite, lol.}
For step-by-step picture directions visit my Cinnamon Chip Scone recipe, but make sure to note the differences below in the recipe.
To make the glaze: Combine Confectioner’s sugar, lemon juice, lemon zest, milk, vanilla. Whisk together. If you think it’s too thin, add more sugar. Too thick? Add more milk.
Wondering what lemon zest is? It’s the outside of the lemon {rind}. I simply use the small holes on my cheese grater to zest my lemon. This gives it a bit of a kick!
MMMmmmm….warm, rich, hearty and delicious! A “must make” for your Easter Brunch!
For gluten-free use Silvana’s GF flour blend {cup per cup}. A SHOUT OUT to my sweet friend {and amazing baker} Danielle who made these GF and added candied ginger! Mmmm!!! Check out how good hers look!
What else to make for Easter Brunch???
{For gluten-free, make without a crust! Simply pour egg mixture in a buttered 9″ round pie pan}
{for gluten-free sub 1/2 heavy cream and 1/2 chicken stock for cream of chicken soup. Sub cornflakes on top. Simply Potatoes are GF.}
- 1 cup whole wheat flour
- 1 cup white flour
- 4 tsp baking powder
- 1/4 tsp salt
- 1/3 cup sugar
- 4 T butter
- 2 T shortening
- 3/4 cup heavy cream
- 1 egg
- Handful of cinnamon chips
- 1 cup fresh blueberries
- Glaze: Juice from 1 lemon, 2 cups confectioners sugar, 1 tsp of lemon zest, 1 tsp vanilla, 1-2 T of milk {to desired constancy}.
- Pre-heat oven to 375
- Sift together dry ingredients
- Cut in the butter and shortening
- In a separate bowl, beat eggs and heavy cream
- Add to dry ingredients
- Stir in cinnamon chips
- Fold in fresh blueberries with delicate hands
- With floured hands, shape dough into a ball and lay out onto a floured surface
- Flatten into a disk {not too thin, not too thick}
- Using a pizza cutter, cut in half, then in half again 2 more times diagonally.
- Place individual scones onto a baking sheet covered with foil {easy clean-up}
- Bake 375 for appx 18 mins until golden brown. Let cool on a wire rack.
- Drizzle glaze on slightly cooled but still warm scones.
- To make glaze: Zest lemon, then squeeze juice into a bowl, add Confectioner’s sugar, vanilla, and milk to desired constancy.
Love the blueberry scones recipe!! I can’t wait to try it especially since it is made with whole wheat flour. Thanks a bunch!!