4 cups (500g) fresh milled whole wheat flour (from soft wheat berries) (plus a little extra flour for shaping the scones) ½ ...

These blueberry lemon scones are perfect for a brunch bar or alongside a cup of coffee or tea. The homemade scones are softy and buttery with the right amount of lemon and blueberries in every bite.

Lemon Glaze 1 Cup Powdered Sugar 2 tablespoon Milk 1 tablespoon Lemon Juice Zest of One Lemon ...

This week's vegan column offers a delicious recipe for blueberry scones. Ever since my family and I started our vegan journey back in 2017, one of my biggest frustrations has been the lack of ...

In my opinion, scones are a staple for any aspiring baker and are a good stepping stone towards more challenging baking adventures. This recipe is simple enough for everyone—whether you're a ...

While your scones are chilling, preheat the oven to 400 degrees. To make the icing: It’s also good to make the icing at this point. Stir together the sifted powdered sugar and the lemon juice in ...

Bake the scones on a lined baking sheet for about 23-25 minutes. Remove from the oven when the scones are a light golden color. Let cool and remove to a platter and serve.

This secret garden café near Torch Lake has espresso, homemade baked goods and, of course, incredible plants. Imagine a lush ...

If you prefer a flatter top, use a glass baking pan. Lemon blueberry bread will keep in an airtight container at room temperature for up to three days. To freeze, wrap the unglazed loaf tightly in ...