Our Lemon Blueberry Scones recipe is a delightful blend of zesty lemon and juicy blueberries, making them perfect for a morning treat or a delightful brunch.
Made with all-purpose flour, granulated sugar, and cold unsalted butter, these scones have a tender crumb and a buttery texture. The addition of fresh blueberries adds bursts of sweetness to every bite.
Drizzled with a tangy lemon glaze, these scones are a heavenly indulgence.
To make these lemon blueberry scones with lemon glaze, you'll need simple ingredients like all-purpose flour, granulated sugar, baking powder, salt, lemon zest, cold unsalted butter, eggs, heavy cream, fresh blueberries, and vanilla extract.
The scone dough is easy to prepare, and the blueberries add a delightful pop of color and flavor. Once baked to golden perfection, the scones are brushed with additional cream and sprinkled with turbinado sugar for a delightful crunch.
Zaporearen profila igotzeko, Limoi Glaze garratza prestatu dugu azukre hautsa, gurina urtua, bainila extract, limoi zukua eta limoi-azala erabiliz.
This glaze perfectly complements the scones, giving them a burst of citrusy flavor. Our blueberry lemon scones recipe is not only easy but also delicious. They're great for breakfast, brunch, or as a delightful snack any time of the day.
Scone errezeta zaporetsuagoak lortzeko, ziurtatu gure aldaera goxoak arakatzen dituzula. Klasikoa dugu scones Oinarri gozo zein gazietarako pertsonalizatu daitekeena, gure aho-jasa Blueberry Scones baia mamitsuz lehertuta, eta goxoa Txokolate Chip Scones txokolate zale guztientzat.
Terropikoa Guava Scones zapore paregabea ekartzen dutenak, udazkeneko opari ezin hobea Pumpkin Scones Pumpkin Glazearekin, zeruko Banilla Scones zure ahoan urtuko zaizuna, Astigarrak Gari Osoko Scones intxaur bira baterako, Gari osoa Banana Scones gozotasun naturalez betea, eta azkenik, Gari Osoko Blueberry Scones Ezti Glazearekin.
Nola egin Lemon Blueberry Scones
Ohar: Argibide osoak beheko errezeta-txartelean daude.
For the Lemon Blueberry Scones: Aurrez berotu labea 400 °F (200 °C). Bi labeko xafla pergamino paperarekin forratu eta alde batera utzi. Nahasketa-ontzi handi batean, konbinatu erabilera guztietarako irina, gozogintza hautsa, gatza eta azukrea. Ondo nahastu.
Pasteleko irabiagailua erabiliz, moztu gurina hotza nahasketa apurrak lodiaren antza izan arte. Bestela, behatzak erabil ditzakezu gurin hotza osagai lehorretan igurzteko, barruan ilar tamainako gurin zatiekin apurrak lodiak lortu arte.
Bota ahabiak uniformeki banatu arte; zaindu ahabiak astiro-astiro maneiatzen, birrintzeak edo ubeltzeak haien kolore bizia orean odola eragin dezakeelako. Aparteko ontzi batean, irabiatu krema hotza, bainila, azala eta arrautzak konbinatu arte.
Gradually add the wet mixture to the dry mixture, folding until the dough just comes together. It may be a bit crumbly, but that's perfectly fine. Be careful not to overwork the dough, as this can result in tough scones.
Bota orea oso ondo irinatutako gainazal batera. Irina apur bat gehiago bota orearen gainean itsats ez dadin. Eskuak irina eta astiro-astiro oratu bola batean.
Sakatu orea gutxi gorabehera 1 hazbeteko lodiera duen zirkulu batean, behar den moduan irina pixka bat gehituz laneko gainazalean itsatsi ez dadin.
Moztu scone-orearen zirkulua 12 tringle-formako zatitan bankuko arraspa batekin edo labana luze zorrotz batekin. Kontu handiz mugitu xerrak gainazaletik askatzeko, errazago altxatzeko.
Using a bench scraper or your hands, gently lift each slice and place them onto the prepared baking sheets, leaving some space between each scone. Chill the scones in the freezer for 20 to 25 minutes before baking.
Preheat the oven to 400ºF. Once chilled, lightly brush the tops of the scones with cream and sprinkle with turbinado sugar if desired. Bake the scones for 20 minutes, rotating the pans halfway through, until the tops are lightly browned and the insides are fully baked. Remove the Lemon Blueberry scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
Nola Limoi Glazea Egin
Tamaina ertaineko katilu batean, konbinatu gurina urtua, azukre hautsa, banilla-estraktua, limoi-azala eta limoi-zukua. Nahastu leuna eta ondo konbinatu arte. Glazea lodiegia iruditzen bazaizu, gehitu limoi zuku pixka bat, koilaratxo erdi inguru aldi berean, nahi duzun koherentzia lortu arte.
Bestela, glazea meheegia bada, azukre-hauts pixka bat gehiago gehi dezakezu, koilarakada 1 aldi berean, loditu arte. Nahi duzun koherentzia lortu ondoren, zure limoi-glazea erabiltzeko prest dago. Drizzle the glaze over the scones. Allow the glaze to set for a few minutes before serving to let it slightly harden.
Erlazionatutako errezetak:
- Gari Osoa Limoi Ahabiak Scones
- Guava Scones
- Banilla Scones
- Kalabaza Scone
- Txokolate Chip Scones
- Astigarrak Scones
Errezeta
Easy Lemon Blueberry Scones
tresnak
Osagaiak
- 500 g (4 edalontzi) erabilera guztietarako irina, koilaratxoa eta labana batekin berdinduta
- 1 Kopako azukre granularra
- 2 koilarakada aluminioa ez den gozogintza hautsa, labana batekin berdinduta
- 1 koilaratxo kosher gatza
- limoi handi 1etik azala
- 226 g (2 makila) gatz gabeko gurin hotza , zati txikitan moztu
- 4 arrautza handiak , hozkailutik zuzenean
- ¾ kopa gehi 2 koilarakada krema astuna hotza , gehi eskuila egiteko
- 300 g (2 edalontzi inguru) ahabi freskoak
- 2 koilarakada Bainila purua
- Gainak garbitzeko krema astun gehigarria
- Turbinado azukrea , hautseztatzeko
Limoi Glazerako
- 130 g (1 kopa) azukre hautsa
- 14 g (1 koilaratxo) gatzik gabeko gurina , urtu
- ½ koilaratxo Bainila purua
- 2 koilarakada limoi-zukua estutu berria
- limoi 1etik azala
Argibideak
For the Lemon Blueberry Scones:
- Aurrez berotu labea 400 °F (200 °C). Bi labeko orri pergamino paperarekin forratu eta alde batera utzi. Nahasketa-ontzi handi batean, konbinatu erabilera guztietarako irina, gozogintza hautsa, gatza eta azukrea. Ondo nahastu. Pasteleko irabiagailua erabiliz, moztu gurina hotza nahasketa apurrak lodiaren antza izan arte. Bestela, behatzak erabil ditzakezu gurin hotza osagai lehorretan igurzteko, barruan ilar tamainako gurin zatiekin apurrak lodiak lortu arte.
- Toss in the blueberries until evenly distributed; take care to handle the blueberries gently, as mashing or bruising them can cause their vibrant color to bleed into the dough. In a separate bowl, whisk together the cold heavy cream, vanilla, zest, and eggs until combined. Gradually add the wet mixture to the dry mixture, folding until the dough just comes together. It may be a bit crumbly, but that's perfectly fine. Be careful not to overwork the dough, as this can result in tough scones.
- Bota orea oso ondo irinatutako gainazal batera. Irin apur bat gehiago bota orearen gainean itsats ez dadin. Eskuak irina eta astiro-astiro oratu bola batean. Sakatu orea gutxi gorabehera 1 hazbeteko lodiera duen zirkulu batean, behar den moduan irina pixka bat gehituz lan-azalera itsatsi ez dadin.
- Cut the circle of scone dough into 12 tringle-shaped pieces using a bench scraper or a long sharp knife. Carefully wiggle the slices to loosen them from the surface, making it easier to lift them. Using a bench scraper or your hands, gently lift each slice and place them onto the prepared baking sheets, leaving some space between each scone. Chill the scones in the freezer for 20 to 25 minutes before baking.
- Preheat the oven to 400ºF. Once chilled, lightly brush the tops of the scones with cream and sprinkle with turbinado sugar if desired. Bake the scones for 20 minutes, rotating the pans halfway through, until the tops are lightly browned and the insides are fully baked. Remove the Lemon Blueberry scones from the oven and allow them to cool for 15 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
Limoi Glazeerako:
- Tamaina ertaineko katilu batean, konbinatu gurina urtua, azukre hautsa, banilla-estraktua, limoi-azala eta limoi-zukua. Nahastu leuna eta ondo konbinatu arte. Glazea lodiegia iruditzen bazaizu, gehitu limoi zuku pixka bat, koilaratxo erdi inguru aldi berean, nahi duzun koherentzia lortu arte.
- Alternatively, if the glaze is too thin, you can add a bit more powdered sugar, 1 tablespoon at a time, until it thickens. Once you've reached the desired consistency, your lemon glaze is ready to use. Drizzle the glaze over the scones. Allow the glaze to set for a few minutes before serving to let it slightly harden.
Oharrak
- Labea: Preheat your oven to 350°F (175°C). Place the scones on a baking sheet and bake for about 5-10 minutes until warmed through.
- Txigorgailua: Slice the scones in half horizontally and lightly toast them in a toaster oven until warm.
- mikrouhin: Place a scone on a microwave-safe plate and heat on medium power for about 10 seconds until warmed. Be careful not to overheat, as the scones can become dry.
Nutrizio-informazio guztia hirugarrenen kalkuluetan oinarritzen da eta estimazio bat baino ez da. Errezeta eta nutrizio-balio bakoitza erabiltzen dituzun marken, neurtzeko metodoen eta etxe bakoitzeko anoen tamainaren arabera aldatuko dira.