Best Lemon-Blueberry Scones
These are my favorite blueberry scones. The recipe has been adapted from the buttermilk scone recipe in the Tartine Bakery cookbook, which calls for currants. Buttermilk, a good amount of butter, and a hint of lemon juice make these truly delicious.
Find the full recipe here:
Lemon Scones easy recipe
Ingredients
220g flour
1 teaspoon baking powder
1/4 teaspoon salt
lemon and orange zest
70g sugar
85g unsalted butter
170mls milk
1 egg for egg wash
bake at 180 degree celsius for 20 minutes
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!
Recipe Here:
Tools Used:
* Pastry Cutter -
* Small Baking Sheet -
* Large Baking Sheet -
* Pastry Mat -
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.
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Lemon Blueberry Scones
These Lemon Blueberry Scones are light and fluffy, sweet and tangy, but most of all, simply delicious. So easy to make, perfect for breakfast and a great Mother's Day treat.
PRINT FRIENDLY RECIPE:
Lemon Drizzle Scones - Dessert For Two - Season 3, Episode 8
Small Batch Meyer Lemon Scones for two. These small batch Meyer lemon scones are made with all heavy cream, which is how scones should be made (in my humble opinion), and this makes the scone super flaky!
Full Recipe Details:
Ingredients:
1 1/4 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
4 tablespoons unsalted butter, cold
1/3 cup + 2 tablespoons heavy cream, plus extra for brushing
1 large egg yolk
zest of 2 Meyer lemons*
For the optional glaze:
1/3 cup powdered sugar
1 teaspoon heavy cream
2 teaspoons freshly squeezed Meyer lemon juice
Equipment:
Mixing Bowl:
Pastry Blender:
Measuring Cup:
Baking Sheet:
Lemon Squeezer:
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Lemonade Scones
Lemonade Scones are the fastest and easiest scones you will ever make! Incredibly fluffy, moist scones made from scratch using only 3 ingredients - self raising flour, cream and lemonade. The secret ingredient is lemonade - but they don't taste of lemon at all!
This is the faster way to make classic scones which call for butter to be rubbed or blitzed into flour. Lemonade Scones rise ever so slightly less, but the difference is barely noticeable!