Glazed Lemon Blueberry Scones | Sally's Baking Recipes
These lemon blueberry scones are bursting with juicy blueberries and delicious lemon zing! They’re buttery and moist with crisp crumbly edges and soft flaky centers topped with a sweet lemon icing.
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Garden of Life Lemon Cranberry Scones
Delicious Lemon Cranberry Scones made with Garden of Life Grass Fed Collagen. Try this tasty Collagen Apple Granola recipe. Click:
Visit Garden of Life's website for recipes, whole food supplements, protein powders and more.
The Trick to Buttery Flaky Blueberry Scones
Blueberry scones are the perfect breakfast. Thick flaky buttery sweet biscuit dough tossed with fresh blueberries and topped off with a sweet powdered sugar glaze.
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Ingredients for this Recipe:
For the Scones:
• 4 cups all-purpose flour
• 1 cup sugar + 2 tablespoons sugar
• 1 tablespoon baking powder
• pinch of sea salt
• 1 1/3 sticks cold unsalted butter
• 1 cup cold buttermilk
• 2 large eggs
• 1 ½ cups fresh blueberries
• melted unsalted butter
For the Glaze:
• ½ cup sifted powdered sugar
• 1 to 2 tablespoons whole milk
Makes 12 scones
Prep Time: 10 Minutes
Cook Time: 30 minutes
Resting Time: 90 minutes
1. Preheat the oven to 375°.
2. Add the flour, 1 cup of sugar, baking powder and salt to a large bowl and mix with a whisk.
3. Next, grate the butter on a cheese grater and fold it into the dry ingredients.
4. In a separate bowl whisk together the buttermilk and eggs and add it to the bowl with the dry ingredients and using a rubber spatula or spoon mix until it becomes a dough.
5. Fold in the blue berries gently until completely combined into the dough.
6. Place the dough onto a clean surface dusted with flour and roll out until it is 1” thick.
7. Cut the dough into 12 triangle pieces and place them into a circle ¼” to ½” apart from one another on a sheet tray lined with parchment paper.
8. Chill the dough on the sheet tray in the refrigerator to harden the butter in the dough for 20 to 25 minutes.
9. Remove the dough and brush with melted butter and sprinkle with 2 tablespoons of sugar.
10. Bake at 375° for 25 to 30 minutes or until the edges turn lightly brown. Remove and place on a rack and cool to room temperature.
11. Glaze: Whisk together the powdered sugar and milk until combined and drizzle the glaze over top of the cooled scones and serve. Note: There may be some glaze leftover.
CHEF NOTES:
• To make homemade buttermilk whisk together 1 cup of whole milk with 1 tablespoons of white distilled vinegar. You can also sub the vinegar with lemon juice.
• GLAZE: You can also replace the milk with fresh squeezed lemon juice to enhance the flavor of the blueberry scones.
• STORING AND FREEZING BLUEBERRY SCONES: Blueberry scones can be stored wrapped in plastic at room temperature for 3 days or kept in the refrigerator for 5 days. Blueberry scones also freeze well wrapped tightly in plastic for up to 3 months. Simply thaw in the refrigerator a day before wanting to serve them.
Professional Baker Teaches You How To Make CITRUS SCONES!
Tea scones are delicious, but what do you do when you want to bring a great looking and great tasting treat to your next gathering? You add Currants and Oranges into the mix! Follow along as Chef Anna Olson teaches you how to make amazing Currant Orange Tea Scones. Don't forget to use the recipe in the description!
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Recipe (a list of substitutions are at the end of the recipe)
Makes about 16 tea (small) scones
Prep Time: 15 minutes
Bake Time: 18 minutes
Ingredients
3 cups (450 g) all-purpose flour
¼ cup (50 g) granulated sugar
4 tsp (12 g) baking powder
½ tsp (2.5 g) salt
2 tsp (10 mL) finely grated citrus zest (lemon, lime or orange)
¾ cup (175 g) cold butter, cut into pieces
¾ cup (175 mL) cold milk (1% or 2%)
1 large egg
1 large egg yolk (reserve the white for brushing the scones)
½ cup (125 mL) add-ins (**see note below)
cinnamon sugar for sprinkling
Directions
1. Preheat the oven to 375 °F (190 °C) and line 1-2 baking trays with parchment paper.
2. Sift the flour, sugar, baking powder and salt into a large mixing bowl. Add the grated citrus zest and mix in. Add the butter and cut this in using a pastry cutter, two butter knives or your fingertips, until no large pieces are visible and the mixture is a rough, crumbly texture. Use your hands to rub the mixture between your palms to flatten any butter pieces – this helps to make the scones flaky.
3. In a separate bowl, whisk the milk, egg and egg yolk together. Make a well in the centre of the flour mixture and add the milk all at once. Use a spatula or wooden spoon to mix everything together just until it starts to come together but it is still rough and crumbly. Turn everything out onto a clean surface and sprinkle the add-ins overtop. Use your hands to bring the dough together, and to flatten and fold the dough over a few times – this works the currants into the dough and helps build layers to promote flakiness.
4. Flatten the dough with your hands, to just under an inch (2.5 cm) thick and use a 2 ½-inch (7.5 cm) round cutter to cut out scones. Arrange these on the baking tray, leaving 2 inches (5 cm) between them. Brush the tops of the scones with the egg white and sprinkle with cinnamon sugar. Bake the scones for about 18 minutes, until golden brown on the bottom and lightly browned on top. Cool the scones on a rack
The scones are best enjoyed the day they are baked.
**Add-ins
Raisins
Dried currants
Dried cranberries, blueberries, cherries or other chopped dried fruit
Chopped pecans
Chopped Walnuts
Chocolate Chips (white, milk or dark)
Any combination of the above you might like, to total of ½ cup (125 mL)
Or, for savoury:
1 cup (110g) grated cheese (skip the cinnamon sugar)
1 Tbsp chopped chives, green onions, rosemary or basil
Substitutions
For all-purpose flour:
whole wheat flour, gluten-free flour blend, bread flour
For sugar:
Brown sugar, coconut palm sugar
Maple syrup or honey (reduce milk to ½ cup/125 mL)
For baking powder:
1 ½ tsp baking soda + 1 Tbsp lemon juice added with milk
½ tsp instant yeast (let scone dough sit in fridge overnight)
¼ cup (60 mL) sourdough discard (reduce milk by ¼ cup/60 mL)
For butter:
Salted butter (omit salt)
Virgin coconut oil, margarine (vegan if necessary, not soft, omit salt)
For milk:
Oat, almond, soy or rice milk
Evaporated milk, tinned coconut milk
In a pinch, juice, cold tea or water
For egg & yolk:
Stir 2 Tbsp ground flaxseed into 3 Tbsp water and let sit 1 minute
90 g silken tofu, well-beaten
6 Tbsp (90 mL) additional milk
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The Secret for always get Tall Scones | Blueberry Lemon Scones #shorts
Forget flat scones! With this recipe you'll get TALL, flaky, moist and tender blueberry lemon Scones that melt in your mouth!
In the recipe below I show you all the tips to always get tall and thick scones with many flaky butter layers:
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Cranberry Scones Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make Cranberry Scones. Cranberry Scones have a crisp outside crust yet are wonderfully soft and flaky inside. You can use fresh, frozen, or even dried cranberries. You can add some orange or lemon zest, chopped nuts, or during the Christmas season you can add some candied mixed peel.
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