In the realm of delectable treats, blueberry and lemon scones stand as beacons of sweet and tangy delight. Their golden-brown exteriors, studded with plump blueberries and zesty lemon zest, promise a harmonious blend of flavors that tantalize the taste buds. Whether enjoyed as a leisurely breakfast, a delightful afternoon snack, or a sweet ending to a savory meal, these scones offer a moment of pure indulgence. As you embark on your culinary journey, let us guide you through the art of crafting the perfect blueberry and lemon scones, ensuring that each bite is an explosion of flavor and texture that will leave you yearning for more.
Let's cook with our recipes!
LEMON BLUEBERRY SCONES RECIPE
Steps:
- Prep. Preheat oven to 400º F. Line a rimmed baking sheet pan with parchment paper or a nonstick baking sheet.
- Make dough. Whisk together flour, sugar, baking powder, and salt in a large bowl. Add butter to the bowl and cut into the flour with a pastry blender until the largest pieces of butter are about the size of a pea and the flour mixture resembles coarse meal. Add zest and juice of the lemon. Stir in 3/4 cup of heavy cream. Press dough together between the palms of your hands. If it doesn't just hold together, add more heavy cream until it just holds together. Fold blueberries into the dough.
- Cut dough. Pour dough onto a lightly floured countertop or a pastry board. Pat dough into a large round disc, about an inch thick. Cut dough into equal sized wedges and place onto prepared baking sheet pan.
- Bake and serve. Bake scones for 20-25 minutes or until they are just beginning to turn lightly brown. Remove from the oven and serve warm. You can also drizzle a warm glaze on top of the scones, if you'd like. Just whisk all of the glaze ingredients together in a medium sized bowl and then drizzle on top of each scone.
Nutrition Facts : Calories 339 kcal, Carbohydrate 54 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 253 mg, Fiber 1 g, Sugar 29 g, ServingSize 1 serving
BLUEBERRY SCONES
A good basic scone recipe with blueberries added . . . yummy!!
Provided by LindaPinda
Categories Bread Quick Bread Recipes Scone Recipes
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
- In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
- Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
- Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!
Nutrition Facts : Calories 160.3 calories, Carbohydrate 23.1 g, Cholesterol 31.3 mg, Fat 6.2 g, Fiber 0.9 g, Protein 3.3 g, SaturatedFat 3.7 g, Sodium 211.4 mg, Sugar 5.8 g
BLUEBERRY SCONES WITH LEMON GLAZE
Provided by Tyler Florence
Time 40m
Yield 8 scones
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. 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; do not overwork the dough.
- Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic 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.
- You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
LEMON BLUEBERRY SCONES
Light and tender scones, bursting with blueberries and the fresh taste of lemon. The optional lemon glaze takes these over the top.
Provided by Kim's Cooking Now
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
- Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
- Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl. Stir into flour mixture and mix just until slightly moistened.
- Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
- Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
- Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 39.9 g, Cholesterol 79.2 mg, Fat 19.4 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 332.3 mg, Sugar 14.2 g
BLUEBERRY-LEMON SCONES
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and add to the dry ingredients.
- Starting at low speed, beat the butter and dry ingredients. Increase the speed to medium and mix until the butter breaks into small pieces. Then stir in the milk, lemon zest and juice, and vanilla until moistened.
- Place the dough on a floured surface and fold in the blueberries, being careful not to break them. Form the dough into a long rectangle, about 1 inch thick. Cut the dough into 2 squares. Cut each square in half diagonally, and then cut those pieces in half again. You should have 8 triangles total.
- Transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Bake until golden brown, 17 to 21 minutes. Let cool. Serve with Honey Butter and Blackberry Jam.
- In a medium bowl, combine the butter and honey and blend thoroughly.
- To serve, transfer to a butter crock.
- You can also roll the butter into a log, chill it and then slice it into individual pieces. Place the blended butter on a piece of plastic wrap, shaping it into a rectangle. Wrap the butter tightly in the plastic wrap, folding the sides in first and then the top and bottom. Roll into a log and refrigerate until firm. To serve, cut 1/4- to 1/2-inch slices and arrange them in a butter dish.
- Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
- Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools. (See Cook's Note)
- When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.
LEMON BLUEBERRY SCONES RECIPE WITH LEMON GLAZE
Learn how to make these fantastic Lemon Blueberry Scones with my easy lemon glaze. They are light and flakey and bursting with blueberries! you'll also love that lemon kick of the lemon glaze. I'll share my tips for how to get a flakey and light scone!
Provided by Beth Le Manach
Categories Breads
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat oven to 400F (200C).
- Line sheet pan with parchment paper.
- In a bowl combine flour, sugar, salt, baking powder, and lemon zest.
- Add butter and work by hand until dough resembles a chunky meal. Butter pieces should be these size of a pea.
- In a small bowl whisk together the cream, the egg and vanilla extract. Create a well in the center of the dry mixture and pour wet mixture in the well. Add the blueberries into well.
- Gently mix with a fork or Danish whisk until combined, and then grab dough with floured hands.
- Turn dough out onto a floured surface. Shape dough into a square, cut into 4 squares and then cut the squares into triangles. You will have 8 triangles. P
- lace the cut scones on a baking sheet lined with parchment paper. Brush each scone lightly with the egg wash.
- Pop the tray of scones into the freezer for 5 mins to firm up, (or fridge for 15 mins) and then bake for 20-25 mins until golden brown.
- Meanwhile, mix up the glaze. Add the sugar and lemon juice in a small bowl, and whisk until smooth. Dip a fork in the glaze and then drizzle it over the scones while still on the baking sheet, running the fork back and forth until scone is lightly covered with the glaze.
Nutrition Facts : Calories 196 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 87 milligrams cholesterol, Fat 16 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 255 milligrams sodium, Sugar 11 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
Tips:
- Use fresh blueberries: Fresh blueberries will give your scones the best flavor. If you don't have fresh blueberries, you can use frozen blueberries, but be sure to thaw them before using.
- Don't overmix the dough: Overmixing the dough will make your scones tough. Mix the dough just until it comes together and is slightly sticky.
- Chill the dough before baking: Chilling the dough before baking will help the scones rise properly and give them a more tender texture.
- Bake the scones until they are golden brown: The scones are done baking when they are golden brown on top and a toothpick inserted into the center comes out clean.
- Serve the scones warm: Scones are best served warm, right out of the oven. You can also store them in an airtight container at room temperature for up to 3 days.
Conclusion:
These blueberry and lemon scones are a delicious and easy-to-make treat. They are perfect for breakfast, brunch, or a snack. With a few simple tips, you can make sure that your scones turn out perfect every time. These scones are also a great way to use up any leftover blueberries you may have. So next time you have a few extra blueberries, give this recipe a try!
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