LEMON DROP BLUEBERRY SCONES
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
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
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
LOW-FAT BLUEBERRY SCONES (USING HEART HEALTHY BISQUICK MIX)
Tender little scones that mix together in a snap using Bisquick Mix. Rather than kneading the sticky dough like traditional scone recipes, I use a cookie scoop to portion out eight scones. If you use Heart-Healthy Bisquick, each scone has about 60 calories and 1 G. fat. The nutrition info shows higher values because REGULAR Bisquick is the only product in the current database.
Provided by CookinDiva
Categories Scones
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: I make these scones using the "Bisquick Heart Healthy" lower fat product, but the nutrition content stated is for Standard Bisquick.
- In a large bowl, gently toss Bisquick Mix, sugar and blueberries. If you have a fresh lemon, you can also add 1 t. lemon ZEST for a great flavor boost. Set aside dry mixture.
- In a 1 cup measure, whisk milk and egg together.
- Pour liquids into Bisquick bowl and use a fork to mix things together gently. Use a large cookie scoop to portion out 8 dollops of dough onto parchment paper.
- Use wet fingers to flatten each scone slightly.
- Bake 400 degrees for 10 minutes or until edges are browning.
- Glaze: Mix lemon juice with Confectioners Sugar to achieve a thin consistency. Drizzle over cooled scones.
- NOTE: Due to low fat content, these probably won't freeze very well, so make them and eat them!
Nutrition Facts : Calories 162.2, Fat 4.5, SaturatedFat 1.3, Cholesterol 24.5, Sodium 254.8, Carbohydrate 27.6, Fiber 0.8, Sugar 14.2, Protein 3
LOWER FAT LEMON-BLUEBERRY SCONES
I've been making scones for a while now, but I always feel awful putting in the required amount of butter. These are made lower fat by subbing some of the butter with low fat cream cheese, and they come out just as delicious as their fully loaded cousins. I think the drizzle is mandatory, but my husband likes them without. Lemons and blueberries are no joke!
Provided by missifish
Categories Scones
Time 30m
Yield 16 scones, 8 serving(s)
Number Of Ingredients 14
Steps:
- For Scones:.
- Preheat oven to 400 F and cover a cookie sheet with parchment.
- Zest the two lemons and set aside, then juice both lemons and place in a separate bowl. You'll be using the juice in both the scones and the drizzle.
- Cut up butter into small pieces, and place in freezer while completing the rest of the steps.
- Put both flours, sugar, baking powder, salt, and lemon zest in the bowl of a food processor, and process until mixed.
- In a small bowl, beat egg, vanilla, and buttermilk together. Set aside.
- Add cream cheese and butter to the dry ingredients in the food processor. Pulse until the mixture forms large crumbs.
- Add one tablespoon of reserved lemon juice (save the remaining juice for the drizzle) to the mixture in the food processor and pulse a few times.
- While pulsing the processor, add the egg, vanilla and buttermilk mixture to the rest of the mix in a slow steady stream. Continue to mix until it all holds together. The dough is a bit softer than some scone recipes. It may stick a bit, but don't be alarmed.
- Flour your counter top liberally, and dump dough out. Gently toss the dough in the flour to make it easier to work with.
- Gently knead in the blueberries (I use frozen and keep them frozen right up until this step), being careful not to overwork the dough.
- Half the dough, and press each into a small circle. Then cut each circle into eight wedges. Place the wedges on the cookie sheet.
- If you wish (and I do) sprinkle each scone with a bit of sugar.
- Bake for 15 minutes or until lightly golden.
- For Lemon Drizzle:.
- Place powdered sugar and salt into a small bowl and mix well.
- Add the remaining lemon juice from the scone recipe one tablespoon at a time, and mix well until a loose glaze forms.
- To serve, pour drizzle over each scone and enjoy!
Nutrition Facts : Calories 271.6, Fat 6.5, SaturatedFat 3.5, Cholesterol 37.6, Sodium 362.2, Carbohydrate 49.5, Fiber 2.5, Sugar 24.5, Protein 5.6
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