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.
To elevate the flavor profile, we've prepared a tangy Lemon Glaze using powdered sugar, melted butter, vanilla extract, lemon juice, and lemon zest.
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.
For more tasty scone recipes, be sure to explore our delicious variations. We have classic scones dat kin wurde oanpast foar sawol swiete as smaak bases, ús mouthwatering Blueberry Scones barsten mei sappige bessen, en hearlik Chocolate Chip Scones foar alle sûkelade leafhawwers út dêr.
Tropical Guava Scones dy't in unike smaak bringe, de perfekte hjerstbehanneling Pumpkin Scones mei Pumpkin Glaze, himelsk Vanilla Scones dat sil smelte yn dyn mûle, Maple Whole Wheat Scones for a nutty twist, Folsleine tarwe Banana Scones infused with natural sweetness, and last but not least, Whole Wheat Blueberry Scones mei Honey Glaze.
Hoe te meitsjen Lemon Blueberry Scones
Noat: De folsleine ynstruksjes wurde jûn yn 'e reseptkaart hjirûnder.
For the Lemon Blueberry Scones: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and sugar. Mix goed.
Using a pastry blender, cut in the cold butter until the mixture resembles coarse crumbs. As alternatyf kinne jo jo fingers brûke om de kâlde bûter yn 'e droege yngrediïnten te wrijven oant jo grouwe kruimels berikke mei pea-grutte klompen bûter binnen.
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.
Dump the dough out onto a very well-floured surface. Sprinkle a little more flour over the dough to prevent sticking. Flour your hands and knead gently into a ball.
Press the dough into a circle approximately 1 inch thick, adding a little flour as needed to prevent sticking to the working surface.
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. Kâld de scones yn 'e friezer foar 20 oant 25 minuten foar it bakken.
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.
Hoe meitsje Lemon Glaze
Yn in middelgrutte kom kombinearje de smolten bûter, puollere sûker, vanille ekstrakt, citroenest en sitroensop. Mix oant glêd en goed kombinearre. As de glaze te dik liket, foegje dan in bytsje mear sitroensop, sawat ½ teaspoon op ien kear, oant jo de winske konsistinsje berikke.
As alternatyf, as de glaze te tin is, kinne jo in bytsje mear sûkerpulver tafoegje, 1 oseaap op ien kear, oant it dikke. Sadree't jo de winske konsistinsje berikt hawwe, is jo citroenglaze klear foar gebrûk. Drizzle the glaze over the scones. Allow the glaze to set for a few minutes before serving to let it slightly harden.
Related Recipes:
- Folsleine tarwe Lemon Blueberries Scones
- Guava Scones
- Vanilla Scones
- Pumpkin Scone
- Chocolate Chip Scones
- Maple Scones
Resept
Easy Lemon Blueberry Scones
tools
Ingredients
- 500 g (4 cups) all-purpose moal, spooned en nivellere ôf mei in mes
- 1 kop granulearre sûker
- 2 tablespoons non-aluminium bakpulver, ôfmakke mei in mes
- 1 teaspoon Kosher sâlt
- zest fan 1 grutte lemon
- 226 g (2 stokken) kâlde net-sâlte bûter , yn hiel lytse stikjes snije
- 4 grutte aikes , direkt út 'e kuolkast
- ¾ beker plus 2 tablespoons kâld swiere cream , plus foar poetsen
- 300 g (sawat 2 bekers) farske blueberries
- 2 tablespoons rein
- Ekstra swiere crème foar it poetsen fan de toppen
- Turbinado sûker , foar sprinkeljen
Foar de Lemon Glaze
- 130 g (1 beker) sûkerpulver
- 14 g (1 teeleppel) net sâlte bûter , gesmolten
- ½ teaspoon rein
- 2 tablespoons friske squeezed citroen sap
- skelp fan 1 citroen
ynstruksjes
For the Lemon Blueberry Scones:
- Ferwaarmje de oven oant 400 ° F (200 ° C). Linje twa bakblêden mei perkamintpapier en sette oan 'e kant. Yn in grutte mingdeksel kombinearje it all-purpose moal, bakpulver, sâlt en sûker. Mix goed. Mei help fan in pastry blender, snij yn 'e kâlde bûter oant it mingsel liket op grouwe kruimels. As alternatyf kinne jo jo fingers brûke om de kâlde bûter yn 'e droege yngrediïnten te wrijven oant jo grouwe kruimels berikke mei pea-grutte klompen bûter binnen.
- 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.
- Dip de dough út op in tige goed ferflokke oerflak. Sprinkle in bytsje mear moal oer it daai om foar te kommen plakke. Miel dyn hannen en knead sêft yn in bal. Druk de dough yn in sirkel sawat 1 inch dik, tafoegje in bytsje moal as nedich om foar te kommen dat it oan it wurkflak hingje.
- Snij de sirkel fan sconedeeg yn 12 tringle-foarmige stikken mei in bankskraper of in lang skerp mes. Wiggelje de plakjes foarsichtich om se fan it oerflak los te meitsjen, sadat it makliker is om se op te heffen. Gebrûk fan in bankskraper as jo hannen, til elke stik foarsichtich op en pleats se op 'e taret bakblêden, litte wat romte tusken elke scone. Kâld de scones yn 'e friezer foar 20 oant 25 minuten foar it bakken.
- 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.
Foar de Lemon Glaze:
- Yn in middelgrutte kom kombinearje de smolten bûter, puollere sûker, vanille ekstrakt, citroenest en sitroensop. Mix oant glêd en goed kombinearre. As de glaze te dik liket, foegje dan in bytsje mear sitroensop, sawat ½ teaspoon op ien kear, oant jo de winske konsistinsje berikke.
- 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.
Notes
- Oven: 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.
- Toasterofen: Slice the scones in half horizontally and lightly toast them in a toaster oven until warm.
- Magnetron: 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.
Alle fiedingsynformaasje is basearre op berekkeningen fan tredden en is mar in skatting. Elk resept en fiedingswearde sil ferskille ôfhinklik fan 'e merken dy't jo brûke, mjitmetoaden en dielgrutte per húshâlding.