Lemon Blueberry Scones Recipes

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BLUEBERRY-LEMON SCONES



Blueberry-Lemon Scones image

Provided by Food Network

Categories     dessert

Time 40m

Yield 8 scones

Number Of Ingredients 15

2 cups all-purpose flour, plus more for dusting
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter
1/2 cup milk
2 tablespoons grated lemon zest, plus 1/4 cup lemon juice
Dash of vanilla
1 cup blueberries, washed and dried
Serving suggestion: Honey Butter and Blackberry Jam, recipes follow
One 8-ounce tub whipped unsalted butter, at room temperature
3 tablespoons honey, preferably wildflower or mesquite
2 cups (about 12 ounces) blackberries
2 tablespoons lemon juice
2 cups sugar

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



Lemon Blueberry Scones image

Glazed lemon blueberry scones! Made with yogurt to keep them light and fluffy. Easy food processor dough.

Provided by Coco Morante

Categories     Breakfast     Brunch     Snack     Baking     Make-ahead

Time 2h33m

Yield 16

Number Of Ingredients 14

For the scones:
2 1/3 cup (300g) unbleached all-purpose flour
1/4 cup (56g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
8 tablespoons (1 stick, 4 ounces) unsalted butter, cut into 1/2-inch cubes
3/4 cup (170g) whole milk Greek yogurt
1 large egg
1 (6 ounce) container fresh blueberries, picked over for stems, rinsed, and dried
For the glaze:
1 tablespoon lemon zest, from 1 medium lemon
2 tablespoons lemon juice, from 1 medium lemon
1 cup (120g) powdered sugar

Steps:

  • Preheat the oven to 350F: Line a baking sheet with a silicon baking mat or parchment paper.

Nutrition Facts : Calories 183 kcal, Carbohydrate 28 g, Cholesterol 28 mg, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, Sodium 130 mg, Sugar 12 g, Fat 7 g, ServingSize 16 scones, UnsaturatedFat 0 g

BLUEBERRY SCONES WITH LEMON GLAZE



Blueberry Scones with Lemon Glaze image

Provided by Tyler Florence

Time 40m

Yield 8 scones

Number Of Ingredients 11

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated

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



Lemon Blueberry Scones image

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

2 cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
1 lemon, zested
¼ teaspoon salt
¼ teaspoon baking soda
½ cup cold butter, cubed
1 cup fresh blueberries
½ cup heavy cream
1 large egg
1 tablespoon fresh lemon juice
2 tablespoons heavy cream
¼ cup powdered sugar
1 ½ teaspoons fresh lemon juice

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



Lemon-Blueberry Scones image

Treat your family with these citrusy scones that are made with blueberries.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 8

2 cups Gold Medal™ all-purpose flour
3 teaspoons baking powder
1/4 cup sugar
1/3 cup cold butter, cut into small pieces
2 teaspoons grated lemon peel
1/2 cup dried blueberries
1 cup whipping cream
1/2 teaspoon vanilla

Steps:

  • Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
  • In food processor bowl with metal blade, place flour, baking powder and 3 tablespoons of the sugar. Cover; process with on-and-off pulses 6 times or until blended. Add butter, scattering evenly over dry ingredients, and lemon peel. Cover; process with on-and-off pulses 12 times or until consistency of coarse crumbs.
  • Transfer crumb mixture to large bowl. Add blueberries, tossing with fork until blended. Add whipping cream and vanilla, tossing with fork just until dough begins to form, about 30 seconds (do not overmix).
  • On cookie sheet, press dough into 8-inch round. Cut into 8 wedges; separate wedges slightly. Sprinkle remaining 1 tablespoon sugar evenly over wedges.
  • Bake 14 to 16 minutes or until golden brown. Cool on cooling rack 10 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 322, Carbohydrate 37 g, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 232 mg

LEMON DROP BLUEBERRY SCONES



Lemon Drop Blueberry Scones image

I have no idea where I originally found this blueberry scone recipe, but it's always a huge hit and so easy to make! So many people have asked for the recipe that it's too good not to share.

Provided by Sabrina

Categories     Bread     Quick Bread Recipes     Scone Recipes

Time 35m

Yield 14

Number Of Ingredients 13

2 cups all-purpose flour
⅓ cup white sugar
2 teaspoons baking powder
1 teaspoon lemon zest
½ teaspoon baking soda
¼ teaspoon salt
1 cup lemon yogurt
¼ cup melted butter
1 large egg
1 cup fresh blueberries
½ cup confectioners' sugar
1 tablespoon lemon juice
½ teaspoon lemon zest

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking sheet.
  • Combine flour, sugar, baking powder, 1 teaspoon lemon zest, baking soda, and salt in a large bowl.
  • Mix together lemon yogurt, butter, and egg in a separate bowl. Stir yogurt mixture into flour mixture until just moistened. Fold blueberries into mixture.
  • Drop batter by heaping tablespoons 2 inches apart on the prepared baking sheet.
  • Bake in the preheated oven until lightly browned, 15 to 18 minutes.
  • Meanwhile, stir together confectioners' sugar, lemon juice, and 1/2 teaspoon lemon zest in a small bowl until glaze is smooth.
  • Drizzle glaze over warm scones and serve.

Nutrition Facts : Calories 157.6 calories, Carbohydrate 27.7 g, Cholesterol 22.3 mg, Fat 3.9 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 2.2 g, Sodium 197 mg, Sugar 13.3 g

BLUEBERRY SCONES WITH LEMON GLAZE



Blueberry Scones With Lemon Glaze image

Make and share this Blueberry Scones With Lemon Glaze recipe from Food.com.

Provided by dojemi

Categories     Scones

Time 49m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries
1/2 cup fresh lemon juice
2 cups confectioners' sugar, sifted
1 lemon, zest of, finely grated
1 tablespoon unsalted butter

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.
  • Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  • Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into 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.
  • Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave.
  • Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl.
  • Stir until the sugar dissolves.
  • Add the lemon zest and butter.
  • Nuke it for 30 seconds on high.
  • 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



Lemon Blueberry Scones image

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

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
1/2 cup shortening
grated fresh lemon rind (I grate the whole lemon)
1 egg, slightly beaten
1/2 cup milk
1 cup blueberries (fresh or frozen)

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

LEMON BLUEBERRY DROP SCONES



Lemon Blueberry Drop Scones image

I enjoy serving these fruity scones for baby and bridal showers. They're a bit lower in fat than most other scones, so you can indulge with little guilt. -Jacqueline Hendershot, Orange, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 14 scones.

Number Of Ingredients 14

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon grated lemon zest
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup lemon yogurt
1 large egg, room temperature
1/4 cup butter, melted
1 cup fresh or frozen blueberries
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest

Steps:

  • In a large bowl, combine the first 6 ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries. , Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.

Nutrition Facts : Calories 158 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 192mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.

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2020-12-03 Preheat oven to 400 degrees. Place a baking pad or parchment paper on a baking sheet. In a large bowl whisk flour, sugar, baking powder and salt. Add in cold butter cubes and using a fork, or pastry cutter work the flour mixture. Fold in …
From butteryourbiscuit.com


LEMON SCONES BAREFOOT CONTESSA - HEALTHIESTFOODRECIPES.COM
2022-06-03 It is a delicious Barefoot Contessa Lemon Scones recipe can be made with many different flavors, including blueberry Scones, cranberry orange scones and chocolate chip Scones. Serve these scones along with this delicious waffle recipe and our homemade French Vanilla coffee creamer on your table at the holiday brunch table.
From healthiestfoodrecipes.com


BLUEBERRY LEMON SCONES - FRAICHE LIVING
2021-11-22 Preheat the oven to 400 F and line a baking sheet with parchment paper. Crack the egg into a 1-cup glass measure. Mix well with a fork. Add milk to the 3/4 cup mark and mix well again. In a large mixing bowl, sift the flour, baking powder and salt. Mix in lemon zest and sugar. Lightly mix in the butter with your fingers or a pastry blender ...
From fraicheliving.com


HEALTHY BLUEBERRY LEMON SCONES - LOVELY DELITES
2022-01-07 Bake the scones for 25-27 minutes or until the edges are golden brown. Remove from oven and allow to cool completely. Make icing next by combining powdered sugar, lemon juice, almond milk, lemon zest and vanilla bean. Whisk until a thick icing forms. Drizzle the icing over the scones and allow to dry or enjoy as is.
From lovelydelites.com


LEMON BLUEBERRY SCONES - SPRINKLE SOME SUGAR
2015-06-08 Preheat oven to 400 degrees and set oven rack to the middle position. Line a baking sheet with parchment paper, set aside. In a medium-sized bowl, gently toss flour, baking powder, baking soda and salt. Set aside. In a separate small bowl, whisk sour cream and egg until completely smooth. Set aside.
From sprinklesomesugar.com


BRITISH BLUEBERRY SCONES RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


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