Happy Friday! It’s finally feeling like spring here and I was inspired to make these Lemon Blueberry Mickey Scones. These light and fluffy Mickey shaped scones are packed with fresh blueberries and lemon chips, and have a fresh lemon glaze!
A few years ago I had a lemon blueberry scone from the Main Street Confectionary in the Magic Kingdom. I don’t know if they still make it, but it was delicious and, of course, Mickey shaped. So I decided to take a stab a making one at home. These are different from the ones in the parks but they’re just as delicious!
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I’ve tried a few different scone recipes, but I recently came across one from the Grand Floridan in a new Disney cookbook. I took a little inspiration from that, mainly the use of shortening and margarine rather than butter, for these scones. I’ve found that using shortening and margarine gives the scones a light and fluffy texture, which I don’t always get when I make them with butter.
To make the scones, start by rubbing the lemon zest into the sugar until it has the texture of wet sand. This releases the lemon oil and brings out the lemon flavor. Next, whisk together the flour, baking powder, and salt in a large bowl. Then, rub the margarine and shortening into the flour mixture until they are in pea sized pieces. Add the sugar mixture and stir to combine.
Combine the egg and the milk and then add them into the flour mixture, stirring just until the dough comes together. Next, fold in the blueberries. For these scones I used some large local blueberries but smaller ones will work just as well.
I also added a bit of extra lemon flavor by mixing in lemon chips. I found these lemon baking chips at King Arthur Baking and was really curious to try them. They’re basically like a chocolate chip but have a really nice lemon flavor. They come and go out stock pretty quickly, but you could substitute King Arthur Baking’s lemon crumbles or another brand of lemon baking chips.
Transfer the dough to a lightly floured surface and gently pat down to about ½ inch thickness. Cut the scones into Mickey shapes using a Mickey Mouse cookie cutter. I used a large Mickey Mouse cookie cutter I got in the parks years ago, but any size will work. If you use a large cutter, you’ll end up with 4 scones. If you use a smaller one, you’ll end up with more.
Transfer the cut out scones to a parchment paper lined baking sheet and bake at 425 F for 12-15 minutes or until the tops are light brown. Let the scones cool until they’re just warm to the touch.
While the scones are cooling, make the lemon glaze by combing the powdered sugar and fresh lemon juice in a small bowl. Stir until well combined and the consistency is easy to drizzle. Use a spoon to drizzle the glaze over the tops of the warm scones.
Enjoy these Lemon Blueberry Mickey Scones! They’re best eaten warm from the oven!
Lemon Blueberry Mickey Scones
Ingredients
Lemon Blueberry Scones
- 1 tablespoon lemon zest, finely grated
- ¼ cup granulated sugar
- 2 cups all-purpose flour
- 1 ½ tablespoons baking powder
- ½ teaspoon salt
- 1 tablespoon margarine
- 1 tablespoon shortening
- 1 large egg, beaten
- ½ cup + 2 tablespoons milk
- 1 cup fresh blueberries
- ½ cup lemon chips, optional
Lemon Glaze
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
Lemon Blueberry Scones
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Preheat the oven to 425 F. Line a baking sheet with parchment paper.
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In a small bowl, massage the lemon zest into the granulated sugar until it feels like wet sand.
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In a large bowl, whisk together the flour, baking powder, and salt. Rub the margarine and shortening into the flour mixture until they are in pea sized pieces.
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Combine the egg and the milk and then add them into the flour mixture, stirring just until the dough comes together.
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Add the sugar mixture to the flour mixture, stirring to combine.
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Fold in the blueberries and the lemon chips.
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Transfer the dough to a lightly floured surface and gently pat down to about ½ inch thickness.
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Cut the scones into Mickey shapes using a Mickey Mouse cookie cutter. If you use a large cutter, you’ll end up with 4 scones. If you use a smaller one, you’ll end up with more.
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Transfer the cut out scones to the prepared baking sheet and bake for 12-15 minutes or until the tops are light brown.
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Let the scones cool until they’re just warm to the touch.
Lemon Glaze
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Place the powdered sugar in a medium bowl.
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Add the lemon juice and stir until combined.
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Using a spoon, drizzle the glaze over the tops of the scones.