Blueberry Lemon Scones - Tender And Flaky!
These blueberry lemon scones are made with heavy cream to create a rich, tender scone, fresh blueberries, and lemon zest then drizzled with a sweet lemon icing. This blueberry scone recipe is easily mixed up in minutes, making for an easy brunch treat!
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Ingredients
For The Scones:
2 cups (240 g) all-purpose flour
1/3 cup (67 g) granulated sugar
2½ teaspoons baking powder
¾ teaspoon salt
1/2 cup (1 stick, 113 g) unsalted butter cold and cut into small cubes
1 cup (½ pint) fresh blueberries
1 tablespoon lemon zest
½ cup (120 ml) heavy cream
1/2 teaspoon vanilla extract
1 large egg
For The Icing:
½ teaspoon vanilla extract
1/2 cup (57 g) confectioner sugar
2 tablespoons lemon Juice or more to adjust consistency
Instructions
1. Whisk together flour, sugar, baking powder and salt in a large bowl.
2. Cut in butter with a pastry blender or rub in with your fingers, until the mixture has the texture of coarse meal.
3. Fold in blueberries and lemon zest.
4. Whisk together heavy cream, egg, and vanilla. Make a well in the dry ingredients, and pour in the heavy cream mixture. Stir lightly with a wooden spoon or spatula until dough comes together. Dough will be sticky and shaggy looking.
5. Turn out dough onto a lightly floured surface, and gently knead dough together a few times. I press down on the dough into about 1/2 thickness, then fold in half. I repeat this about 3-4 times. Do not overwork the dough, you just want to incorporate the flour and bring it together.
6. Pat dough into an 8 circle. Cut into 8 wedges. Transfer to baking sheet and refrigerate for 15 minutes.
7. Preheat oven to 400°F. Line a baking sheet with parchment.
8. Bake the scones. Bake until golden brown and cooked through, about 20-22 minutes. Transfer scones to wire rack to cool.
9. Combine icing ingredients in a bowl and whisk to combine. Adjust consistency if needed. Drizzle cooled scones with icing.
Storing: Store leftover scones in an airtight container at room temperature for up to 2 days.
Freezing: You can place the unbaked scones on a cookie sheet and freeze. Once they are solid you can place them into a zip-loc bag. When ready to bake, there is no need to thaw first before baking. Just add on a few minutes of bake time. To freeze baked scones, bake first then allow to cool completely before freezing. Freeze solid then you can wrap each individually or place into a zip-loc bag and freeze for up to 3 months. Thaw at room temperature before serving.
Icing: If you do not prefer icing, you could always make an egg wash and brush on the scones before baking and sprinkle some sanding sugar on top.
Blueberries: Fresh is best but if using frozen, do NOT thaw and you may need to increase the baking time by a few minutes.
#blueberry #blueberries #scones #sconerecipe #blueberryscone #blueberryscones
BLUEBERRY SCONES RECIPE
These blueberry scones are so delicious. Check out my easy recipe using pantry and refrigerated items to make these scones. And if that's not enough, don't forget to make the yummy lemony drizzle for the top of these blueberry scones. Finger licking good. Please LIKE, SHARE, COMMENT, AND SUBSCRIBE for much more.
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Lemon lime squeezer
HOW TO MAKE SCONES RECIPE + Easy Lemon Glaze
Buttery and flaky on the outside with a soft and tender center. These Blueberry Scones are bursting with sweet jammy blueberries and so decadent drizzled with a lemon glaze.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
SCONES RECIPE INGREDIENTS:
►2 cups all-purpose flour
►3 Tbsp granulated sugar
►1 Tbsp baking powder
►1/2 tsp fine sea salt
►1/2 cup (1 stick) cold unsalted butter, diced
►1 large egg, cold, lightly beaten
►1/2 cup cold heavy whipping cream + 2 Tbsp to brush the tops
►1 tsp vanilla extract
►1 cup blueberries
►1 Tbsp coarse/ raw sugar to sprinkle
???? PRINT RECIPE HERE:
Vanilla Recipe:
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:29 Dry ingredients prep
1:34 Adding fruit to scones
1:59 Wet ingredients prep
2:19 Combining everything together
2:58 How to form scones
3:54 Topping for scones
4:24 How to bake scones
4:59 How to make lemon glaze
6:02 Drizzling glaze on scones
7:11 Taste test
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Blueberry Scones- Martha Stewart
For a truly tender scone, be sure not to over-mix the dough and it really only requires light kneading. And, an over-baked scone will result in a dry scone.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Lemon Blueberry Scones - You Suck at Cooking (episode 78)
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I accidentally cut out the SALT clip. Add a dash of salt to those dry ingredients.
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How to make these scones:
2 cups of all purpose flour
3 tablespoons of sugar (if you want them sweeter add more...amazing how that works)
1 tablespoon of baking powder
A PINCH OF SALT! I accidentally cut it out of the video DAMMIT.
1 gallon of baking soda to keep you cool
Wangjangle those ingredients together
Chop up most of a stick of butter into little bits
Mix them in and go chunk hunting
Add in 1.5 cups of blueberries and some exterior lemon skin scrapings (I like a tablespoon ish)
Make a little volcano cavity chamber impression
Pour in one cup of cream...if you want your scones to be more cakey use half a cup of cream and 2 eggs. They'll also be more yellow.
Barely mix the dough, don't overwerk it
Put the dough on a floured surface and form it into some kind of rectangular shape
Cut it in half. Then in half. Then in half. Then in half.
Separate the pieces on a parchment papered pan. They are going to expand, just like the universe. Checkmate atheists.
Bake them for around 20-24 minutes on 4 hundo.
They're so good when they're still warm omg, with even more butter on them, OMFG SERIOUSLY.
Also I want to try to Scottish British UK scones with clotted cream. Because even though the term clotted cream is the most unappetizing two words ever written, it looks incredible.
Or use one of these which is where I started:
The British Scone, A Simple Recipe To Make This Amazing British Classic
These scones can be put together really quickly, just make sure you’ve got plenty of butter and jam to hand (or clotted cream of course!)
A really simple recipe that was originally from Richard Bertinet. I’ve split the original recipe in half and tweaked the ingredients slightly to compensate for the ingredients I’m using.
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