This week, I saw a friend post about how she and her kids made a lemonade stand. It made me think back to my own childhood and I instantly wanted lemonade.
So in celebration, of the summer and my recent craving for some lemonade, I wanted to share this simple homemade recipe with you! It’s quick and easy and only has three ingredients.
And everyone knows you can’t just drink lemonade alone, so I included a recipe for blueberry scones. To keep with the “lemon” theme, I added a lemon drizzle to top off these delicious summer treats!
I hope your week is off to a great start – remember, we can do hard things… or we can just sit on the couch and eat blueberry scones with lemonade
Homemade Lemonade Recipe
- 6 cups of water divided
- 1 cup granulated sugar (3/4 cup for a more tart flavor)
- 1 cup fresh-squeezed lemon juice with seeds removed (about 3-4 large lemons)
1. First make the simple syrup by combining 1 cup of water and the sugar in a small saucepan. Place over medium-low heat and stir until sugar is dissolved. Remove from heat and set aside, allow to cool for 5-10 minutes.
2. Pour 1 cup of fresh-squeezed lemon juice into a pitcher. Add simple syrup.
3. Add remaining 5 cups of water and stir well. Pour over ice and serve immediately or refrigerate to chill. Enjoy
Blueberry Scones with a Lemon Drizzle
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, cold, cut into pieces
- 1 cup fresh blueberries
- 1 cup heavy cream, plus 2 tablespoons to brush scones
- 1 cup confectioners’ sugar
- 3 tablespoons fresh lemon juice
1. Preheat the oven to 400 degrees F.
2. Sift together the dry ingredients – flour, baking powder, salt, and sugar. Using 2
forks or a pastry blender, cut in the butter into pea size pieces. The mixture
should look like coarse crumbs. Fold the blueberries into the batter. Take care
not to mash or bruise the blueberries because their strong color will bleed into
the dough. Make a well in the center and pour in the heavy cream. Fold
everything together just to incorporate – try not to overwork the dough.
3. Press the dough out on a lightly floured surface into a large rectangle. Cut dough
into square sections and then cut diagonally to get the triangle shape. Place the
scones on an ungreased cookie sheet and brush the tops with a little heavy
cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a
bit before you apply the glaze.
4. While scones are cooling, combine confectioners’ sugar and half the lemon juice in a small bowl. Whisk together until combined, adding more lemon juice as needed to reach desired consistency. When scones are cool, drizzle lemon glaze on top.