One Smart Cookie Graduation Girl Cookies

It’s become a tradition around here that we make and give graduation cookies to the valedictorian of the high school Jack attended. This year, we couldn’t attend the graduation, but we dropped off the cookies this morning to one very smart cookie! 🙂 
Similar to last year, I made “smart cookies” as chocolate chip cookies wearing graduation caps and glasses. I used Sweet Sugarbelle’s eyeglass template again, just with a different shape. And, I added eyelashes. Oooh, I love some eyelashes! 
You can find the full step-by-step tutorial for making these on last year’s post. It includes how to piece together the graduation cookie shape, colors and tools used, and the process. The only changes were the shape of the glasses, as mentioned above, and the mouth and cheeks. I used my go-to, tried-and-true cut-out cookie and royal icing recipes
In a few days, I’ll share with you a technique I just learned for lettering cookies. No projector needed! Stay tuned!!! 
Congratulations, Anna Claire! ♥ We’re so happy for you!

Omelet in a Bag

Omelet in a Bag is the easiest way to make an omelet. Learn how to make an omelet recipe that is quick, simple, and delicious!

omelets on plates with garnish

Omelet in a Bag Recipe

The quickest new way to make omelets is with this Ziploc omelet recipe! If you’ve ever wondered how to cook omelets with just about the easiest, most hassle-free process ever…this is it!

Generally, I am not a fan of breakfast … or breakfast for dinner. I know that’s crazy to hear, especially with all the amazing breakfast recipes I share with you all! But it’s just not my thing (unless it’s biscuits and gravy – then I’ll take a plate or two). There simply aren’t many breakfast foods I like … and I’d rather eat toast or an English Muffin on most days. On a very rare occasion, though, I don’t mind the idea of breakfast and will entertain eating breakfast for dinner.

However, my family acts like breakfast food is the best thing since sliced bread. If they know we’re having breakfast food for dinner – they act like they won the dinner lottery! On weekends, when I actually “make” breakfast … they’re right there like a pack of ravenous wolves waiting to be fed. And that’s why this recipe comes in so handy.

One of the best things about this omelet recipe is that I don’t have to spend an hour making 7 omelets for our family. I can make ALL of them at the same time – and everyone can personalize their “bag” with the veggies and meats they like. 😊 Serve this omelet up with some hash browns and fresh fruit … and it’s a pretty painless breakfast that I’ll even eat!

table spread with plates with omelets, orange juice , and a bowl of berries

Recipe for Omelet in a Bag:

Here is everything I used to make this Omelet in a Bag Recipe:

** Ingredients are at a glance. Be sure to scroll down to the recipe card for the full amounts and printable recipe. **

  • large eggs
  • Desired mix-ins (see below!)
  • Additional toppings (optional)

This recipe is more about the method, rather than any specific ingredients. Personalize this recipe and feel free to mix in things you know your family will enjoy! Here are some suggestions …

NOTE: Make sure all meats are pre-cooked – you can also pre-cook some of the veggies if you prefer

  • Denver Omelet: ​Ham, onion, green pepper, cheese
  • Farmer Omelet: ​Bacon, ham, mushrooms, green pepper, onion, cheese
  • Chicken Fajita Omelet (my husband’s favorite!): ​Chopped chicken, salsa, onion, green pepper, cheese. Top with more salsa and sour cream!
  • Garden Omelet: ​Green pepper, onion, mushroom, tomatoes, cheese
  • Meat Lover’s Omelet: ​Bacon, pork sausage, ham, green pepper, onion, cheese
  • Philly Cheese Steak Omelet: ​Thinly sliced beef, onion, green pepper, cheese whiz, provolone
  • Mushroom and Sausage Omelet: ​Pork sausage, mushrooms, cheese
  • Pizza Omelet: ​Italian sausage, pepperoni, pizza sauce, cheese
  • Chocolate Peanut Butter Banana: I’m just kidding … I put that to see if you were paying attention and to make you say “ewwww” 😂 – However if you try it, my kids want to know if it was good?! Never mind – I would not endorse anyone trying it!
  • My personal favorite: ​Spinach, tomato
  • Alfredo omelet: ​Spinach, tomatoes, Alfredo sauce, cheese

step by step how to make omelts in a bag

How to make an Omelet:

  1. Bring a large pan of water to a boil.
  2. Crack eggs into the bag. Add desired mix-ins.
  3. Seal bag and squeeze the mixture to mix the ingredients well. Open the bag slightly and reseal the bag to remove as much air as you can. Using your fingers, squeeze the mixture back to the bottom of the bag.
  4. When the water boils, place bags in the water for exactly 13 minutes. (In my soup pot, I can easily boil omelets for my family of 7!)
  5. Carefully remove the bags from the water (they will be hot) and open the top of the bag.
  6. Jiggle the omelet onto a serving plate. It will roll right out! Serve with additional toppings of choice, if desired.

Omelet in a Bag: Questions & Answers

If you have questions about making an easy omelet, I have answers! Take a look at this section before leaving a comment if you run into trouble or just want some suggestions.

  • What do I do if my omelet comes out runny?

Go ahead and boil it for a little longer! But 13 minutes should work.

  • And what do I do if the omelet sticks to the side of the bag?

If it won’t slide right out … again, boil it a little longer!

  • What is the safest brand of zip-top bags to use?

Use a known BPA-free brand like Ziploc to boil these omelets! This isn’t a sponsored post or anything … Ziploc just makes the most well known BPA-free resealable bag. No toxins in your omelets, please!!

ziploc omelet on plate with garnish

How did you like this omelet recipe?

Totally no-fuss, right? Sometimes you just want something super easy for breakfast! Let me know what you think about these Ziploc Omelets down below in the comments, or ask me any questions you have. I’d love to hear from you!

Check out more savory breakfast recipes on Love Bakes Good Cakes!

Shake things up tomorrow morning at breakfast and bring out something new for your loved ones with my favorite recipes!

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Yield: as few or as many as you want 😊

Omelet in a Bag

omelet in a bag on plate with garnish

Omelet in a Bag is the easiest way to make an omelet. Learn how to make an omelet recipe that is quick, simple, and delicious! Great recipe for camping!!

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes

Ingredients

  • Zip-top sandwich bags – 1 bag for each omelet
  • 2 large eggs for each omelet
  • Desired mix-ins
  • Additional topping of choice, optional

Instructions

  1. Bring a large pan of water to a boil.
  2. Meanwhile, if necessary, write names on the bags to identify the omelets.
  3. Crack eggs into the bag. Add desired mix-ins. Seal bag and squeeze the mixture to mix the ingredients well. Open the bag slightly and reseal bag removing as much air as you can. Using your fingers, squeeze the mixture back to the bottom of the bag.
  4. When the water boils, place bags in the water for exactly 13 minutes.
  5. Carefully remove the bags from the water (they will be hot) and open the top of the bag – jiggle the omelet onto a serving plate. It will roll right out!
  6. Serve with additional toppings of choice, if desired.

Notes

This recipe is more about the method, rather than any specific ingredients. Personalize this recipe and feel free to mix in things you know your family will enjoy! Here are some suggestions …

NOTE: Make sure all meats are pre-cooked – you can also pre-cook some of the veggies if you prefer

  • Denver Omelet: ​Ham, onion, green pepper, cheese
  • Farmer Omelet: ​Bacon, ham, mushrooms, green pepper, onion, cheese
  • Chicken Fajita Omelet (my husband’s favorite!): ​Chopped chicken, salsa, onion, green pepper, cheese. Top with more salsa and sour cream!
  • Garden Omelet: ​Green pepper, onion, mushroom, tomatoes, cheese
  • Meat Lover’s Omelet: ​Bacon, pork sausage, ham, green pepper, onion, cheese
  • Philly Cheese Steak Omelet: ​Thinly sliced beef, onion, green pepper, cheese whiz, provolone
  • Mushroom and Sausage Omelet: ​Pork sausage, mushrooms, cheese
  • Pizza Omelet: ​Italian sausage, pepperoni, pizza sauce, cheese
  • My personal favorite: ​Spinach, tomato
  • Alfredo Omelet: ​Spinach, tomatoes, Alfredo sauce, cheese

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

1

Amount Per Serving:

Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g

NOTE: Nutritional information is not shown for this recipe since this is more of a method and results and recipes may vary.

Do you love new recipes?

Follow me on Pinterest for more yummy recipes – click the Pinterest button to the left!! Don't forget to use the little red "pin" button in the top right-hand corner of this recipe card to save this recipe!

Originally published on September 14, 2012. Updated on June 7, 2020.

4th of July Pie Recipe, a FREE Craftsy class and a fun Today Show segment

Photo by @photonate

Long time, no sweets! It’s been a busy baking season. Sugar Glider Kitchen classes are going gangbusters. The Freegrace gardens are absolutely overflowing with green and merry flowers. And I shot a new Craftsy.com Pies and Tarts for Every Season class. And it’s fabulous. And TODAY…it’s free. GO to www.craftsy.com and put my Pies and Tarts class in your cart. Use the code TODAYPIE and the class is yours forever and for FREE! WHEE!

Rehearsing with the big cheese in my new favorite 4th of July clogs (I match the tablecloth!!!).

You can also get this super duper 4th of July pie recipe straight from the Today Show site. It’s the perfect celebratory dessert and it’s easy! Promise!

Everyone’s chowing down…and happy.

17 and Baking Bad

Breaking Bad Cake - Above

They call it cooking meth, but really, it’s a lot more like baking.

My dad’s a cook. He’s the kind of person who makes Indian food without a recipe, who can guess every ingredient in a sauce from one taste. The kind of person who opens the fridge, laughs a deep belly laugh, and assures you “there’s a meal in there somewhere.”

He approaches food intuitively, which is why he’s never liked baking—it’s too precise. You can’t throw in a pinch of this, a pinch of that, eyeball a teaspoon of baking powder, and leave it in the oven until it looks done.

Walter White would be an incredible baker.

Breaking Bad Cake - Cut

Baking relies on precision. Four ounces of flour is always four ounces of flour. At the right temperature, butter and sugar become light and fluffy perfection in three minutes. I can make a sheet of cookies and recreate them a year later, at a friend’s house, on the other side of the country.

I love that different ratios of the same basic ingredients—butter, flour, sugar, eggs—result in a million different desserts. I think it’s incredible that a touch of salt makes chocolate sing, but a spoonful ruins ganache. Everything from the humidity of a kitchen to the size of the eggs to the style of whisk makes a difference. Who knew the art of pastry was such an exact science?

For some cooks, the exactitude of baking stifles their creativity. I like it. The chemistry excites me, challenges me. I think it’s sort of cool.

Breaking Bad Cake - Unswirled
Breaking Bad Cake - Swirled

Maybe that’s why I look forward to the meth cook montages on Breaking Bad. Walt and Jesse might be making a questionable product, but I can’t help admiring their process. Plus, the visuals are stunning: glittering aluminum strips rain like confetti, gas bubbles through clear hose, yellow smoke puffs out a vent. Even the finished drug is pretty, big and opaque as blue raspberry rock candy.

Actually, it’s exactly like rock candy—that’s literally what they use for meth on the show.

The first time I saw it, I thought to myself, that’d look neat incorporated into a dessert. I pictured a cake, frosted pure white and topped with lots of sparkly blue crystals, marbled navy and white inside. But it wasn’t until now, as the second half of the last season is about to start, that I went for it.

Breaking Bad Cake - Slice

My boyfriend took the first bite. I could hear the rock candy crunching between his teeth as he slowly nodded, eyes widening. He didn’t say anything, just took another bite, and I knew he was hooked.

The finished cake isn’t as chemically sound as Heisenberg’s Blue Sky. Maybe because I mixed it by hand, the white cake got a few air bubbles, and in the summer heat the cream cheese frosting stayed soft. My marbling didn’t come out perfectly, more blotchy than swirled. But the cake’s still beautiful. It grabs your attention. And above all, it’s definitely addictive.

Consider yourself warned.

I decided to make a mini version, so the recipe is for a 6″ cake. I also opted for cream cheese frosting, in an effort to combat the sweetness of the decorations. But since the rock candy is the real star, you can use any white cake/white frosting combo you’d like.

Breaking Bad Cake - Whole

Breaking Bad Cake
Adapted from Baking: From My Home to Yours‘s Perfect Party Cake
Makes a 3 layer 6″ cake

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk
4 large egg whites
1 slightly rounded cup sugar
1 tsp vanilla extract
1 stick (8 tablespoons) unsalted butter, at room temperature
Blue gel or powder food coloring
Blue rock candy, for decorating

Preheat the oven to 375 degrees F and put a rack in the middle or upper third of the oven. Butter three 6″ pans and line with buttered parchment paper.

Sift together the flour, baking powder, and salt. In another bowl, whisk together the egg whites and buttermilk.

Cream the butter and sugar in a mixer on medium speed for a full 3 minutes until very light and fluffy. Beat in the vanilla extract, then add 1/3 of the flour mixture, still on medium speed.
Beat in half of the egg-buttermilk mixture, then half of the remaining flour mixture, then the last of the egg-buttermilk mixture, and finally the last of the flour, beating until the batter is smooth. Beat the entire batter on medium high for two minutes until completely smooth and mixed.

Divide the batter in two. Dye one blue, leaving the other white. Dollop alternating colors into the cake pans, then gently swirl a knife through. Tap the pans on a counter to level the batter. Bake 20 minutes, rotating halfway through, or until a thin knife inserted in the middle comes out clean. Cool in the pans five minutes, then turn out onto a cooling rack. When cold, frost with white frosting, and top with blue rock candy.

Cream Cheese Frosting
Makes enough to frost and fill a 3 layer 6″ cake
From The Joy of Baking

12 oz cream cheese
7 tbsp unsalted butter, softened
1 tbsp vanilla extract
3 cups powdered sugar, sifted

Beat the cream cheese, butter, and extract together until combined. Gradually beat in the powdered sugar until the desired consistency is reached.

Darum verklagte der Bayern-Präsident einst Bryant

Bayern-Präsident Herbert Hainer hat verraten, dass er vor vielen Jahren die verstorbene Basketball-Legende Kobe Bryant verklagt hatte.

“Wir haben ihn als 18-Jährigen unter Vertrag genommen. Nach drei Jahren wurde es immer komplizierter, er hat sich über die Schuhe beschwert und das ein oder andere Mal provokativ in anderen Marken gespielt”, sagte Hainer der Bild.

Alle Spiele des BBL-Final Turniers 2020 live bei MAGENTA SPORT. Die Highlights und alle Spiele jederzeit auch auf Abruf nur bei MAGENTA SPORT! | ANZEIGE

Der 65-Jährige, der den Vertrag mit Bryant ausgehandelt hatte, erzählte weiter: “Dann hat er uns wissen lassen, dass er aus seinem Zehnjahresvertrag aussteigen will. Wir haben dann Klage eingereicht und uns am Ende verglichen. Er hat Abstand bezahlt – in nicht geringer Höhe.”

Bryant, der Anfang des Jahres bei einem Hubschrauber-Absturz ums Leben kam,wurde anschließend das Gesicht von Nike und war bis zu seinem Tod der wahrscheinlich wichtigste Markenbotschafter.

Hainer: “Bin auch Basketball-Liebhaber”

Hainer sieht sich als ähnlich großen Basketball-Fan wie sein Vorgänger Uli Hoeneß, der ebenfalls regelmäßig im Audi Dome, der Heimspielstätte der Bayern, anzutreffen war.

“Ich bin absoluter Sport-Fan und auch Basketball-Liebhaber. In meiner Zeit bei Adidas habe ich mit den größten Stars des Sports verhandelt – mit Derrick Rose, Dwight Howard oder James Harden. Detlef Schrempf habe ich vor 25 Jahren in Herzogenaurach über das Firmen-Gelände geführt. Ich mag den Sport und finde es fantastisch, was hier aufgebaut wurde”, sagte Hainer.

Von 6. bis 28. Juni kämpfen der FC Bayern und neun weitere Mannschaften der BBL um die Deutsche Meisterschaft.

Der Titelverteidiger muss dabei allerdings auf die beiden Stars Greg Monroe und Nihad Djedovic verzichten. Dafür haben die Bayern Nationalspieler Ismet Akpinar für das Finalturnier unter Vertrag genommen.

Hainer jedenfalls geht mit großen Ambitionen in dieses Turnier: “Wir wollen natürlich vorne mitspielen und die dritte Meisterschaft in Folge holen.”

BBL-Finalturnier – die Liveübertragungen auf SPORT1:

The Amoeba Defense – Complete Coaching Guide

Coach Jerry Tarkanian’s “Amoeba Defense” is an excellent option as a defensive changeup.

This is an aggressive zone defense that seeks to disrupt offensive flow and force turnovers.

Even a few possessions of something different can catch your opponent off-guard and change the momentum of the game.

The post The Amoeba Defense – Complete Coaching Guide appeared first on Basketball For Coaches.

Brown Butter Snickerdoodles

Brown Butter Snickerdoodles

Snickerdoodles are a classic cookie, one of my all time favorites thanks to their crisp cinnamon-sugar coating. These Brown Butter Snickerdoodles are a classic with a twist. They’re made with browned butter, which adds a rich nutty flavor to the cookie dough and make them even more addictive than the originals.

To start the recipe, you’ll need to brown some butter. Place some butter in a skillet and cook over medium-low heat for about 5 minutes, or until the butter is golden brown and smells a little like toasted nuts. Remove the butter from the heat and allow it to cool to room temperature before using. It is best to transfer it to another container to cool, so that the butter doesn’t keep cooking as it cools.

The melted, browned butter is then mixed into the dough, along with a generous dose of vanilla extract to give the cookies a wonderfully rounded flavor. Browned butter and vanilla are always a good combination in my book. The cookie dough also uses a combination of cream of tartar and baking soda, a combination that tends to be traditionally used in snickerdoodles. Once the dough has come together, each ball is shaped and rolled in a cinnamon sugar mixture before being placed on a parchment-lined baking sheet to bake.

These cookies should be baked until they are just set and only very lightly browned around the edges. They will fall a bit as they cool, which will give them their signature crackly look. The cookies are ready to serve as soon as they have cooled, but will keep for a few days when stored in an airtight container.

Brown Butter Snickerdoodles
1/4 cup sugar
1 1/2 tsp ground cinnamon

1 cup butter, room temperature
1 1/2 cups sugar
2 large eggs
1 1/2 tsp vanilla extract
2 2/3 cups all purpose flour
1/2 tsp salt
2 tsp cream of tartar
1 tsp baking soda

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a small bowl, combine sugar and spices. Set aside.
In a medium saucepan or skillet, melt butter over medium-low heat until it starts to bubble and turn golden brown. Stir occasionally for 4-5 minutes, until butter smells nutty. Transfer to a large bowl and allow to cool to room temperature (about 10 minutes).
Once butter has cooled, stir in sugar, eggs and vanilla extract and whisk until smooth.
In a medium bowl, whisk together flour, salt, cream of tartar and baking soda. Add to sugar mixture and stir until fully incorporated.
Shape dough into 1 inch balls and roll in reserved cinnamon sugar mixture. Place on baking sheet, leaving 2 inches between balls to allow for spreading.
Bake for about 12 minutes, until edges are firm to the touch, but not quite browned. Cool for 3-5 minutes on the baking sheet, then transfer cookies to a wire rack to cool completely.

Makes about 3 1/2 – 4 dozen.

The post Brown Butter Snickerdoodles appeared first on Baking Bites.

Blueberry Lemon Scones

These Blueberry Lemon Scones are delicately sweet and loaded with fresh blueberries and lemon zest. Finished with an irresistible lemon glaze, these tender and light scones are perfect for breakfast or afternoon tea with friends!

scones with blueberries and lemon glaze on parchment paper with blueberries in white bowl

I don’t know about you, but I am particularly fond of scones. When made right, they are tender and light.

And when you load them up with fresh blueberries and lemon zest, nothing beats a homemade scone.

I took some inspiration from Alice’s Tea Cup and created this blueberry lemon scone recipe that is simply irresistible.

My kids love them for breakfast or dessert, but they make a wonderful afternoon snack. Perfect with a fresh cup of tea.

Ingredients

The ingredients for these delectable blueberry scones are divided into the scone dough and lemon glaze.

scones with blueberries and lemon glaze on parchment paper with blueberries in white bowl

For the scones, you will need all-purpose flour, sugar, baking soda, baking powder, kosher salt, cold unsalted butter, fresh blueberries, lemon zest, buttermilk, vanilla, heavy cream and sanding sugar.

Butter. Cold, unsalted butter is the key to producing scones that are light and cake-like in texture. Make sure the butter is cold when cut into the dry ingredients. If salted butter is all you have on hand, reduce the salt to 1/2 teaspoon.

Blueberries. If it is the spring and summer season, fresh blueberries are best since they are in season. However, frozen blueberries can be used. If you use frozen, make sure to thaw completely and dry with a paper towel. If you find yourself short on time, frozen blueberries can also be incorporated into the batter right from frozen.

Buttermilk. I like to think of buttermilk as the secret ingredient. Slightly tangy, the buttermilk adds moisture and flavor.

If regular milk is all you have on hand, measure out 1 1/4 cups milk, then remove 1 Tablespoon + 1 teaspoon and replace it with an equal amount of white vinegar or lemon juice. Allow it to sit for 10 minutes before mixing.

For the lemon glaze, simply gather together powdered sugar, juice from one lemon (the one you zested) and vanilla extract.

How To Make // The Steps

The blueberry scones and lemon glaze come together in a few simple steps. The trick is to chill the scones for 30 minutes in the fridge prior to baking. This way, the chilled butter creates steam and results in light and fluffy blueberry lemon scones. Simply:

blueberry lemon scones on white plate with fresh blueberries in white bowl
  1. Whisk the dry ingredients. In a large bowl, mix together flour, sugar, baking soda, baking powder, and salt. 
  2. Cut in the butter. With a pastry cutter, cut in butter until it resembles fine breadcrumbs. Make a well in the center of the ingredients. 
  3. Pour in the wet ingredients. Add blueberries, lemon zest, buttermilk, and vanilla into the center of the well. Gently combine until the ingredients are combined and wet, being careful to not overwork or pop the blueberries.
  4. Cut and chill. Turn dough out onto a floured surface and pat into a disk about 1 1/2 inches thick. Cut into 12 triangles. Place the scones on a parchment-lined baking sheet and chill for 30 minutes. 
  5. Preheat the oven, then prepare the scones for baking. While the dough is chilling, preheat the oven to 400°. When ready, brush the tops of the scones with heavy cream and sprinkle with sugar. 
  6. Bake for 12 minutes, or until lightly browned. Transfer to a rack to cool. 
  7. Make the lemon glaze. In a small bowl, whisk powdered sugar, lemon juice and vanilla until smooth. Add more water or powdered sugar as needed to get the right consistency for glazing. 
  8. Drizzle and enjoy! Gently drizzle the lemon glaze over cooled scones and serve.

Alternatively, use the food processor, just be careful not to overwork the dough.

What Makes These Lemon Blueberry Scones So Good?

I don’t know about you, but waking up to a batch of freshly baked scones is reason enough to jump out of bed in the morning. These lemon blueberry scones are so good because:

  • Blueberries add pop of color and sweetness
  • Tang from the buttermilk and lemon balance the sweetness from the sugar
  • Chilling the butter and dough creates a delicately tender, cake-like texture
blueberry lemon scones on white plate with fresh blueberries in white bowl and mug of tea

Swap Out The Berries

This simple scone recipe is a perfect blank canvas when you want to switch up the flavor profile.

Feel free to swap out the blueberries with an equal amount of raspberries, blackberries or strawberries instead.

Make-Ahead Instructions

I like to make the scones the night before, then leave them in the fridge to chill overnight. I wake up, preheat the oven, garnish the scones and bake. Nothing like a fresh batch of scones in the morning!

Feel free to also freeze the scone dough. Simply add a few minutes to the baking time.

How To Store Blueberry Scones

These scones store best in an airtight container on the kitchen counter for up to 3 days or in the fridge for 5 days.

For longer storage, once cooled and the glaze is completely set, place in a plastic freezer storage bag, seal tight, label, date and freeze for up to 1 month.

Defrost in the fridge overnight. Heat in the microwave on HIGH for 30 seconds or in 350 degree oven for 5-8 minutes.

blueberry scones with lemon glaze on parchment paper

Share these delicious scones with somebody you love. You cannot let them go to waste.

More Blueberry Recipes //

Originally published in March 2010, updated May 2020 with updated images and updated recipe card.

If you make this recipe, I’d love to know how it goes! Be sure to follow me on Facebook, Instagram and Pinterest, too!

Blueberry Lemon Scones

Blueberry Lemon Scones

Yield:
12
Prep Time:
15 minutes
Cook Time:
12 minutes
Additional Time:
30 minutes
Total Time:
57 minutes

These Blueberry Lemon Scones are delicately sweet and loaded with fresh blueberries and lemon zest. Finished with an irresistible lemon glaze, these tender and light scones are perfect for breakfast or afternoon tea with friends!

Ingredients

Blueberry Lemon Scones

  • 3 cups flour
  • 1/3 cup sugar
  • 1/2 teaspoon baking soda
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 3/4 cup cold unsalted butter, cut into small pieces
  • 1 1/2 cups fresh blueberries
  • zest from one lemon
  • 1 1/4 cups buttermilk
  • 1 teaspoon vanilla
  • 1/4 cup heavy cream
  • 1/4 cup sanding sugar

Lemon Glaze:

  • 1 1/2 cups powdered sugar
  • juice from one lemon
  • 1 teaspoon vanilla

Instructions

  1. In a large bowl, mix together flour, sugar, baking soda, baking powder, and salt. 
  2. With a pastry cutter, cut in butter until it resembles fine breadcrumbs. Make a well in the center of the ingredients. 
  3. Add blueberries, lemon zest, buttermilk, and vanilla into the center of the well. Gently combine until the ingredients are combined and wet, being careful to not overwork or pop the blueberries. 
  4. Turn dough out onto a floured surface and pat into a disk about 1 1/2 inches thick. Cut into 12 triangles. Place the scones on a parchment-lined baking sheet and chill for 30 minutes. 
  5. While the dough is chilling, preheat the oven to 400°. Brush the tops of the scones with heavy cream and sprinkle with sugar. 
  6. Bake for 12 minutes or until lightly browned. Transfer to a rack to cool. 
  7. To make the glaze, whisk powdered sugar, lemon juice, and vanilla until smooth. Add more water or powdered sugar as needed to get the right consistency for glazing. 
  8. Drizzle lemon glaze over cooled scones and serve.

Notes

You can use frozen berries, be sure to thaw them completely and dry them with a paper towel.

You can make these in the food processor, just be careful to not overwork the dough. 

You can use any kind of berry you like, raspberries and strawberries are delicious in these scones. 

I like to make the dough the night before and chill them in the fridge until the morning. I wake up, preheat the oven, and bake them off. You can also freeze these as well, add a few extra minutes to the baking time. 

This recipe is adapted from Alice’s Tea Cup. 

Nutrition Information:

Yield: 12

Serving Size: 1

Amount Per Serving:

Calories: 361Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 37mgSodium: 351mgCarbohydrates: 56gFiber: 2gSugar: 29gProtein: 5g

All information and tools presented and written within this site are intended for informational purposes only.

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The post Blueberry Lemon Scones appeared first on Baked Bree.