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.
Chun próifíl an bhlais a ardú, tá glónrú líomóide tangy ullmhaithe againn ag baint úsáide as siúcra púdraithe, im leáite, eastóscán fanaile, sú líomóide agus zest líomóide.
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 scónaí is féidir a shaincheapadh le haghaidh bunanna milis agus blasta araon, ár mbéal Scones Blueberry bursting le caora juicy, agus delectable Scones Sliseanna Seacláide do na lovers seacláide amuigh ansin.
Trópaiceach Scóin Guava a thugann blas ar leith, an chóireáil fómhar foirfe Scónna Pumpkin le Glaze Pumpkin, heavenly Scóin Fanaile a leáfaidh i do bhéal, Scónna Maple Cruithneachta Iomlán le haghaidh casadh nutty, Scónna Banana cruithneachta ar fad sáite le milseacht nádúrtha, agus ar deireadh ach ní a laghad, Scónna Gorma Cruithneachta Iomlána le Glaze Mil.
Conas a Dhéanamh Scónna Blueberry Lemon
nótaí: Tá na treoracha iomlána ar fáil sa chárta oidis thíos.
For the Lemon Blueberry Scones: Preheat an oigheann go 400°F (200°C). Líne dhá bhileog bácála le páipéar pár agus iad a chur ar leataobh. I mbabhla meascadh mór, cuir an plúr uilechóire, an púdar bácála, an salann agus an siúcra le chéile. Measc go maith.
Ag baint úsáide as cumascóir taosráin, gearr an t-im fuar isteach go dtí go mbeidh an meascán cosúil le blúiríní garbh. Mar mhalairt air sin, is féidir leat do mhéara a úsáid chun an t-im fuar a chuimilt isteach sna comhábhair thirim go dtí go mbainfidh tú blúiríní garbh amach le cnapáin ime ar mhéid piseanna laistigh díobh.
Caith isteach na gormáin go dtí go ndéantar iad a dháileadh go cothrom; Bí cúramach na sméara gorma a láimhseáil go réidh, mar d'fhéadfadh a ndath bríomhar fuiliú isteach sa taos trí iad a bhualadh nó a scuabadh. I mbabhla ar leith, whisk le chéile an uachtar fuar trom, fanaile, zest, agus uibheacha go dtí go chéile.
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.
Déan an taos a dhumpáil amach ar dhromchla dea-phléascach. Sprinkle beagán níos mó plúir thar an taos chun greamaithe a chosc. Plúr do lámha agus knead go réidh i liathróid.
Brúigh an taos isteach i gciorcal thart ar 1 orlach ar tiús, ag cur beagán plúir leis de réir mar is gá chun cosc a chur air cloí leis an dromchla oibre.
Cut the circle of scone dough into 12 tringle-shaped pieces using a bench scraper or a long sharp knife. Déan na slisní a shníomh go cúramach chun iad a scaoileadh ón dromchla, rud a fhágann go mbeidh sé níos éasca iad a ardú.
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.
Conas Glaze Lemon a Dhéanamh
I mbabhla meánmhéide, cuir an t-im leáite, an siúcra púdraithe, an sliocht fanaile, an sú líomóide agus an sú líomóide le chéile. Measc go dtí go réidh agus comhcheangailte go maith. Más cosúil go bhfuil an glaze ró-tiubh, cuir sú líomóide beagán níos mó, thart ar ½ teaspoon ag an am, go dtí go mbainfidh tú an comhsheasmhacht atá ag teastáil amach.
Mar mhalairt air sin, má tá an glaze ró-tanaí, is féidir leat beagán níos mó siúcra púdraithe a chur leis, 1 spúnóg bhoird ag an am, go dtí go dtiocfaidh sé tiubh. Nuair a bheidh an comhsheasmhacht inmhianaithe bainte amach agat, tá do ghlónrú líomóide réidh le húsáid. Drizzle the glaze over the scones. Allow the glaze to set for a few minutes before serving to let it slightly harden.
Oidis Gaolmhara:
- Scónna Blueberries Líomóin Cruithneachta Iomlána
- Scóin Guava
- Scóin Fanaile
- Scón Pumpkin
- Scones Sliseanna Seacláide
- Scónna Maple
Oideas
Easy Lemon Blueberry Scones
uirlisí
Comhábhair
- 500 g (4 chupán) plúr uilechóire, spúnógáilte agus cothromaithe le scian
- 1 cupán siúcra gránach
- 2 spúnóg bhoird púdar bácála neamh-alúmanam, leibhéalta le scian
- 1 cuisleón salann kosher
- zest ó 1 líomóid mór
- 226 g (2 bhata) im fuar gan salann , gearrtha i bpíosaí an-bheag
- 4 uibheacha móra , díreach ón gcuisneoir
- ¾ cupán móide 2 spúnóg uachtar trom fuar , móide le haghaidh scuabadh
- 300 g (thart ar 2 cupáin) blueberries úr
- 2 spúnóg bhoird sliocht íon fanaile
- Uachtar trom breise chun na bairr a scuabadh
- Siúcra turbinado , le haghaidh sprinkling
Chun an Glaze Lemon
- 130 g (1 cupán) siúcra púdraithe
- 14 g (1 teaspoon) im gan salann , leáite
- ½ cuisleón sliocht íon fanaile
- 2 spúnóg bhoird sú líomóide brúite
- zest ó 1 líomóid
treoracha
For the Lemon Blueberry Scones:
- Preheat an oigheann go 400°F (200°C). Líne dhá bhileog bácála le páipéar pár agus iad a chur ar leataobh. I mbabhla meascadh mór, cuir an plúr uilechóire, an púdar bácála, an salann agus an siúcra le chéile. Measc go maith. Ag baint úsáide as cumascóir taosráin, gearr an t-im fuar isteach go dtí go mbeidh an meascán cosúil le blúiríní garbh. Mar mhalairt air sin, is féidir leat do mhéara a úsáid chun an t-im fuar a chuimilt isteach sna comhábhair thirim go dtí go mbainfidh tú blúiríní garbh amach le cnapáin ime ar mhéid piseanna laistigh díobh.
- 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.
- Déan an taos a dhumpáil amach ar dhromchla dea-phléascach. Sprinkle beagán níos mó plúir thar an taos chun greamaithe a chosc. Plúr do lámha agus knead go réidh i liathróid. Brúigh an taos isteach i gciorcal thart ar 1 orlach ar tiús, ag cur beagán plúir leis de réir mar is gá chun cosc a chur air cloí leis an dromchla oibre.
- Gearr an ciorcal de thaos scóin ina 12 phíosa i gcruth tringle ag baint úsáide as scraper binse nó scian fada géar. Déan na slisní a shníomh go cúramach chun iad a scaoileadh ón dromchla, rud a fhágann go mbeidh sé níos éasca iad a ardú. Ag baint úsáide as scraper binse nó do lámha, ardaigh go réidh gach slice agus cuir ar na bileoga bácála ullmhaithe iad, ag fágáil spás idir gach scón. Chill na scónaí sa reoiteoir ar feadh 20 go 25 nóiméad roimh bácála.
- 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.
Don Glaze Lemon:
- I mbabhla meánmhéide, cuir an t-im leáite, an siúcra púdraithe, an sliocht fanaile, an sú líomóide agus an sú líomóide le chéile. Measc go dtí go réidh agus comhcheangailte go maith. Más cosúil go bhfuil an glaze ró-tiubh, cuir sú líomóide beagán níos mó, thart ar ½ teaspoon ag an am, go dtí go mbainfidh tú an comhsheasmhacht atá ag teastáil amach.
- 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.
nótaí
- Oighinn: 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.
- Oigheann Tósta: Slice the scones in half horizontally and lightly toast them in a toaster oven until warm.
- Micreathonn: 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.
Tá an fhaisnéis chothaithe ar fad bunaithe ar ríomhanna tríú páirtí agus níl ann ach meastachán. Beidh gach oideas agus luach cothaithe éagsúil ag brath ar na brandaí a úsáideann tú, modhanna tomhais, agus méideanna na coda in aghaidh an teaghlaigh.