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.
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
LEMON BLUEBERRY SCONES
My family loves these, they get eaten up right away. I like them with butter and honey right out of the oven. The recipe came from my grandmother.
Provided by erinn in tbay
Categories Scones
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Mix the first four ingredients in a bowl.
- Cut in shortening.
- Add lemon rind.
- Add egg and milk and work in gently and quickly with hands.
- Add blueberries and gently fold in (dough will be sticky).
- Pat into round one inch thick on a baking sheet (I usually put cold water on my hands to prevent sticking) score (like a pie) into 8 pieces.
- Brush with milk and sprinkle with sugar.
- Bake 15 minutes or until slightly golden--do not over bake.
Nutrition Facts : Calories 375.4, Fat 19.1, SaturatedFat 5.1, Cholesterol 38.1, Sodium 652.3, Carbohydrate 45.4, Fiber 1.7, Sugar 10.9, Protein 6.2
More about "fresh lemon blueberry scones recipes"
LEMON BLUEBERRY SCONES - JO COOKS
From jocooks.com
4.5/5 (95)Calories 424 per servingCategory Breakfast
- Preheat oven and prepare baking sheets: Preheat your oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Mix wet ingredients: In a medium size bowl, whisk together the milk, eggs, vanilla extract, lemon zest and sugar. Set aside.
- Mix dry ingredients: In a large mixing bowl, combine the flour with the baking powder and salt together.
- Cut the butter with the flour: Cut the butter into the dry ingredients until the size of large peas, using a pastry blender. Stir in the wet ingredients, and mix until just combined.
LEMON BLUEBERRY SCONES - KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (156)Total Time 30 minsServings 10Calories 220 per serving
- Preheat the oven to 375°F. Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess. , Whisk the dry ingredients together in a bowl.
- Use your fingers to work the cold butter into the dry ingredients., Stir the eggs, yogurt, vanilla extract, and lemon zest or oil together.
- Stir in the blueberries. This dough is the consistency of a wet drop-cookie dough., Liberally flour your counter and your hands.
LEMON BLUEBERRY SCONES - MOM ON TIMEOUT
From momontimeout.com
Ratings 45Calories 419 per servingCategory Breakfast
LEMON BLUEBERRY SCONES RECIPE - TASTING TABLE
From tastingtable.com
5/5 (47)Calories 380 per servingCategory Breakfast, Snack
LEMON BLUEBERRY SCONES - ERREN'S KITCHEN
From errenskitchen.com
LEMON BLUEBERRY SCONES RECIPE - BELLY FULL
From bellyfull.net
LEMON BLUEBERRY SCONES | SHE'S NOT COOKIN'
From shesnotcookin.com
LEMON BLUEBERRY SCONES! - JANE'S PATISSERIE
From janespatisserie.com
EASY LEMON BLUEBERRY SCONES - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
LEMON BLUEBERRY SCONES - MADE TO BE A MOMMA
From madetobeamomma.com
LEMON BLUEBERRY SCONES - LAUGHING SPATULA
From laughingspatula.com
BLUEBERRY LEMON SCONES - EVERYDAY MADE FRESH
From everydaymadefresh.com
BLUEBERRY LEMON SCONES WITH LEMON GLAZE - MISSION FOOD …
From mission-food.com
LEMON BLUEBERRY SCONES - ISLAND BAKES
From island-bakes.com
ACCIDENTALLY VEGAN: FRESH AND LIGHT LEMON-BLUEBERRY SCONES
From seriouseats.com
LEMON BLUEBERRY SCONES {EASY} - BUTTER YOUR BISCUIT
From butteryourbiscuit.com
LEMON BLUEBERRY SCONES - FLAKY, TENDER AND READY IN 1 HOUR!
From thefirstyearblog.com
GLUTEN-FREE BLUEBERRY SCONES - MEANINGFUL EATS
From meaningfuleats.com
LEMON BLUEBERRY SCONES RECIPE - ADD A PINCH
From addapinch.com
AWARD-WINNING BLUEBERRY LEMON SCONE RECIPE WITH VIDEO
From starkbros.com
QUICK LEMON BLUEBERRY SCONES | CAMILA MADE
From camilamade.com
GLAZED LEMON BLUEBERRY SCONES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BLUEBERRY-LEMON SCONES RECIPE - SERIOUS EATS
From seriouseats.com
FRESH BLUEBERRY LEMON SCONES TURNIPS 2 TANGERINES
From turnips2tangerines.com
ICED LEMON BLUEBERRY SCONES - DOMESTICALLY SPEAKING
From domestically-speaking.com
HOMEMADE LEMON BLUEBERRY SCONES - BUDGET BYTES
From budgetbytes.com
BLUEBERRY LEMON SCONES RECIPE - A SOUTHERN SOUL
From asouthernsoul.com
BLUEBERRY AND LEMON SCONES - TRADITIONAL HOME BAKING
From traditionalhomebaking.com
BLUEBERRY LEMON SCONES | FARE ISLE | KAITY FARRELL
From fareisle.com
BLUEBERRY LEMON SCONES - FRAICHE LIVING
From fraicheliving.com
LEMON BLUEBERRY SCONES - EAT DESSERT SNACK
From eatdessertsnack.com
LEMON BLUEBERRY SCONES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
LEMON BLUEBERRY SCONES - A JOYFULLY MAD KITCHEN
From joyfullymad.com
LEMON BLUEBERRY SCONES - BAKING A MOMENT
From bakingamoment.com
HEALTHY BLUEBERRY LEMON SCONES - LOVELY DELITES
From lovelydelites.com
LEMON BLUEBERRY SCONES RECIPE - VALENTINA'S CORNER
From valentinascorner.com
LEMON BLUEBERRY SCONES RECIPE - PEAS AND CRAYONS
From peasandcrayons.com
THE BEST BLUEBERRY LEMON SCONE RECIPE - BOSTON GIRL BAKES
From bostongirlbakes.com
LEMON BLUEBERRY SCONES WITH LEMON GLAZE – SUGARY LOGIC
From sugarylogic.com
LEMON BLUEBERRY SCONES - HAPPINESS IS HOMEMADE
From happinessishomemade.net
EASY LEMON BLUEBERRY SCONES - OLIVES + THYME
From olivesnthyme.com
LEMON BLUEBERRY SCONES WITH GLAZE - LOVE FROM THE OVEN
From lovefromtheoven.com
LEMON BLUEBERRY SCONES - IMMACULATE BITES
From africanbites.com
BEST BLUEBERRY LEMON SCONES - SUEBEE HOMEMAKER
From suebeehomemaker.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love