When people think of scones, they tend to think of dry, crumbly pastries. But lemme tell ya, scones don’t have to be dry and flavorless, ok?

I love making scones at home and sharing them with friends and neighbors because they’re always surprised at how tender and flavorful they are. Even “basic” flavors like my vanilla bean scones make them re-think what they knew about these pastries! 

There are so many great flavor options to make, too, like pumpkin scones in the fall and lemon raspberry scones in the spring. Right now, I’m loving all things tart and lemony, so these lemon poppy seed scones are at the top of my favorites list.

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I love breakfast pastries. From muffins to scones to donuts, they’re some of my favorite breakfast treats.

And long-time readers also know all about my love for lemon, whether it’s in the form of homemade lemon bars, mini lemon cheesecakes, or simple but delicious lemon sorbet.

So is it really surprising that I combined these two loves into these beautiful glazed lemon scones?

Nope. It is not.

These tender lemon scones, which are similar to my raspberry lemon scones, are topped with a bright lemon glaze, making these beauties the ideal treat for anyone who loves lemon as much as I do. 

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You guys know that I love a good scone. If I have my choice between a scone and a doughnut (even a frosted one from Dunkin’), I’ll gladly get down with the scone any day of the week.

I’ve been making the same scone base for years because to me, it’s perfect. 

One of my favorite things about scones is that they’re super customizable. From vanilla bean scones, cherry scones, glazed orange scones and bacon and cheddar Scones to these lemony blueberry scones – I’m pretty confident that you can create a scone with just about anything in your fridge.

Sweet or savory, scones are something you can eat for breakfast, snack with tea, or as dessert at the end of the day. Blueberries are starting to get perfect around here, and I just can’t refuse a fresh summer berry. 

Plus, we all know that blueberries and lemon are pretty much one of the happiest marriages in baking land, and combined in a scone they are completely irresistible!

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I have been smitten with scones from the first time I ate one. They’re one of my favorite treats to pick up at the coffee shop and have become one of my favorite breakfasts or afternoon snacks to make.

I like that you can make scones with so many different ingredients – sour cream, buttermilk, heavy cream, and even yogurt.

Take these Vanilla Bean Scones. I used vanilla yogurt to give them even more flavor, and I am so glad I did. 

We could not stop eating them – fresh out of the oven they smelled divine. Once cooled, I topped them with a smooth vanilla glaze – vanilla overdrive, friends. And it is SO good.

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I love scones any time of the year, but especially during the fall.

After all, what’s better than cozying up under a blanket with a cup of coffee and a sweet treat? And scones are definitely one of my favorite afternoon sweet treats.

Right now, I’m obsessed with these Pumpkin Scones. They’re full of cinnamon chips and plenty of pumpkin pie spice so they taste like fall in every bite!

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Even though Ohio weather is pretty much the worst – I mean it’s 39 degrees as I type this – I am finally starting to see little glimmers of spring even though the weatherman said there’s a chance of flurries next week.

Come on, Mother Nature it is MAY.

I even went against my better judgement and planted a bunch of Superbells this past weekend. And now I am just over here hoping that I don’t have to cover them due to said flurries.

But despite the cold temps and dreary skies, I am craving all things sweet, tart and summery. And let me tell you, even if the weather is less than ideal where you’re located, these Lemon Raspberry Scones are sure to brighter up your day and maybe even your mood!

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I am so over winter right now. And let me tell you, it’s not helping matters that it’s supposed to be 4°F here on Sunday.

Every single winter I ask myself why we continue to live in the Midwest. Sure, changing seasons are great, but I could really do without the freezing cold temps after Christmas.

I mean, it snowed here in early May last year and I think we went over 20 days without sunshine.

Since the weather is less than amazing, I thought I’d brighten your day and mine with these sweet and tangy orange scones.

They’re simple to make and absolutely delicious for breakfast with a cup of tea.

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Toffee Almond Scones are rich and buttery, and a wonderfully British way to start your morning. Don’t skip that drizzle, it’s killer!

This post is compensated recipe development on behalf of BAILEYS® Coffee Creamers. All opinions are 100% my own. Thank you for continuing to support the brands that make My Baking Addiction possible.

Okay, people, it’s here. It’s finally here! Cardigan and Ugg Boot weather. Though if I’m perfectly honest with you, in my house, it’s always Ugg Boot weather. It might be 90 outside, but it’s a cool 70 in my house, making cozy slippers and boots a must.

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These quick and easy gluten-free blueberry scones can be made with fresh or dried blueberries and are easily adaptable. They’re perfect for breakfast or an afternoon snack.

One thing I really like about gluten-free baking is that sometimes it’s actually easier than traditional baking! As much as I love regular scones, it seems like I always overwork the dough, resulting in tough scones, or I add too much liquid making them muffin-like.

Neither of those issues comes into play with these gluten-free blueberry scones. There’s no butter (or any added fat!) in the recipe for you to overwork and there’s also no milk or cream that you need to be judicious about. I cringe whenever I see that I’m supposed to add “just enough” liquid so that the dough comes together because, honestly, I have no idea when that is.

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Hi there! This is Emily from Jelly Toast here to share with you some incredibly addictive Chocolate Coconut Scones. These scones are packed with sweet coconut and dark chocolate then topped with a coconut glaze and a sprinkle of toasted coconut.

Besides being mouthwateringly good, these fit perfectly into my goals for the New Year. After years of cold cereal, I am attempting to kick my breakfasts up a notch in flavor, but also eat a bit more mindfully than I did over the holidays.

Cliché, I know, but it’s true. I need to be better because frankly, I don’t want to have to go buy all new jeans in a month. Luckily, these decadent coconut scones have only 3 Tablespoons of butter in them, and are made with white whole wheat flour. So, while this is not a recipe for a salad, you can feel a little less guilty about eating something that tastes like a Mounds candy bar for breakfast.

I was inspired to make this chocolate and coconut studded breakfast treat by one of my all-time favorite desserts: chocolate dipped coconut macaroons. When I was little, my dad would frequently commute up to Ann Arbor and at the end of the day would return home bearing a giant white bakery box full of baseball sized coconut macaroons dipped in deep, dark chocolate. They were my absolute favorite and now I can never see or eat a coconut macaroon without thinking about the ones that my dad brought home.

I wanted these scones to be very reminiscent of those childhood macaroons, so I started with my favorite light chocolate chip scone recipe and packed it full of coconut goodness: Coconut milk, sweet coconut, a coconut glaze and toasted coconut. The results were incredible and my family inhaled every single one. I am just glad that I bought two cans of coconut milk, so I will be making these again very soon. My breakfast has never tasted so sweet.

Enjoy!

[pinit]

Chocolate Coconut Scones

Yield: 12 scones

Print Recipe

Ingredients:

For the Scones

3/4 cup light coconut milk
1 egg
1/4 cup sugar
2 teaspoons vanilla
1 cup all purpose flour
1 cup white whole wheat flour
1 tablespoons baking powder
1/2 teaspoon salt
3 Tablespoons unsalted butter, very cold and cut into small pieces
3/4 cup mini chocolate chips
1/2 cup of sweetened flake coconut
2 Tablespoon light coconut milk (for brushing on top before baking)

For the Glaze

1 cup powdered sugar
2 (plus a few drops more if needed) tablespoons light coconut milk
1/4 cup coconut, toasted
2 Tablespoons mini chocolate chips (optional)

Directions:

For the Scones

1. Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper and set aside.
2. In a medium bowl, mix together coconut milk, egg, sugar and vanilla. Set aside.
3. In a large bowl, whisk together both flours, baking powder and salt. Using a pastry blender, cut the cold butter into the dry ingredients until it is the size of small peas and evenly incorporated. Work quickly so the butter does not soften too much.
4. Gently mix the wet ingredients into the dry ingredients using a wooden spoon. Carefully fold in coconut and chocolate chips.
5. On a floured surface using floured hands, knead the dough 4-5 times. Dough will be quite sticky, so sprinkle on more flour as needed.
6. Place the dough on the prepared baking sheet and form into a 8-9 inch disc, about 3/4 inch thick. Use a knife and cut the disc into 12 wedges (like a pizza) leaving the pieces in place.
7. Brush the entire round of scones with the 2 Tablespoons of coconut milk.
8. Bake scones for 18-20 minutes or until slightly golden brown. Remove scones and all them to cool on the pan.

For the Glaze

1. While scones are cooling mix the glaze: In a wide shallow bowl, mix together powdered sugar and 2 Tablespoons of coconut milk until the glaze is a nice pourable consistency, but not overly runny.
2. Add a few more drops of coconut milk as need to achieve the desired consistency.
3. Take a cooled scone, flip it over and dip the top into the bowl of glaze.
4. Alternately, you can pour glaze over the tops of the scones.
5. Sprinkle wet glaze with toasted coconut and mini chocolate chips, if using.
6. Serve!

Notes:

Scones are best the day of, but I have found they keep pretty well for two days in an air tight container. Reheat for about 10 seconds in the microwave for a warm treat.

Recipe adapted from SkinnyTaste

All images and text ©Emily for My Baking Addiction

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