Remove the scones from the oven and place onto a wire rack to cool. For the icing, mix together the icing sugar with 2 tablespoons of lemon juice. Gradually add more lemon juice if needed to ...

Upgrade your breakfast game with these easy-to-make Lemon Blueberry Almond Flour Scones. Top with a simple lemon glaze if desired! Gluten-free and vegan. If classic scones made with traditional flours ...

Put the soya milk in a jug or bowl and add 1 tablespoon of lemon juice. Stir to combine ... Use a 6cm/2½in round cutter to cut out the scones. Gently re-roll any leftover dough and cut out ...

Fresh blueberries paired with hints of lemon make these vegan blueberry lemon scones the perfect sweet treat. Made with a zesty lemon sugar and drizzled with a light lemon glaze, these scones are ...

Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries. Spoon the mixture into the cake tin and bake for 40-45 minutes ...

In a food processor, pulse the flour with the 1/3 cup of sugar, the rosemary, baking powder, salt and lemon zest ... Brush the scones with cream and sprinkle generously with sugar.

Using your fingertips, rub in the butter until the mixture resembles breadcrumbs. Add the lemon zest and dates then the milk and mix with a knife to form a soft dough. Tip the dough on to a ...

Set aside. In a medium mixing bowl, stir together blueberries, lemon juice, sugar and corn starch. Pour blueberry mixture onto the bottom layer. Sprinkle the remaining oat/walnut mixture onto the ...

The trick is to not over-mix or handle the dough too much because you want the scones to melt in your mouth.

Hard to believe this is the place where we rebelled against the British. This little bakery overlooking the picturesque West Concord railroad junction has thoroughly [...] read more» ...