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.
No ka hoʻokiʻekiʻe ʻana i ka ʻono ʻono, ua hoʻomākaukau mākou i kahi Lemon Glaze me ka hoʻohana ʻana i ka pauka kōpaʻa, ka pata hoʻoheheʻe ʻia, ka extract vanilla, ka wai lemon, a me ka 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.
No nā mea ʻono scone ʻono hou aku, e ʻoluʻolu e ʻimi i kā mākou mau ʻano ʻono. Loaʻa iā mākou maʻamau nā wīwī hiki ke hoʻopilikino ʻia no nā kumu ʻono a ʻono, kā mākou waha Blueberry Scones e poha ana me na hua momona, a ono ʻO nā ʻāpana Chocolate Chip no nā mea aloha kokoleka a pau ma laila.
Tropical Nā Kūʻai Guava e lawe mai i kahi ʻono kūʻokoʻa, ka meaʻai maikaʻi o ka hāʻule ʻO nā ʻōpala ʻo Pumpkin me ka Pumpkin Glaze, lani ʻO Vanila Scones ka mea e hehee ai ma kou waha, Maple Whole Wheat Scones no ka wili nuti, ʻO ka palaoa piha ʻo Banana Scones hoʻokomo ʻia me ka ʻono maoli, a ʻo ka mea hope akā ʻaʻole ka liʻiliʻi loa, Nā Scones Wheat Blueberry piha me ka Honey Glaze.
Pehea e E Lemona Blueberry Scones
palapala aie: Hāʻawi ʻia nā ʻōlelo aʻoaʻo piha ma ka palapala ʻai ma lalo nei.
For the Lemon Blueberry Scones: E puhi mua i ka umu a 400°F (200°C). E laina i ʻelua mau pepa bakena me ka pepa pepa a waiho ʻia. I loko o kahi kīʻaha nui, hoʻohui i ka palaoa āpau, ka paʻakai paʻakai, ka paʻakai, a me ke kō. Hoʻohui maikaʻi.
Ma ka hoʻohana ʻana i ka mea hoʻohui pastry, ʻoki ʻia i loko o ka pata anu a hiki i ke ʻano o ka hui ʻana me nā ʻōpala. ʻO kahi ʻē aʻe, hiki iā ʻoe ke hoʻohana i kou mau manamana lima e hamo i ka pata anu i loko o nā mea maloʻo a hiki i ka loaʻa ʻana o nā ʻōpala me nā puʻupuʻu pata i loko.
E hoʻokuʻu i nā blueberries a hiki i ka māhele like; E mālama pono i nā blueberries me ka mālie, no ka mea, ʻo ka maʻi ʻana a i ʻole ka ʻeha ʻana iā lākou e hiki ke hoʻokahe koko i ko lākou kala ʻulaʻula i loko o ka palaoa. I loko o kahi kīʻaha ʻokoʻa, e hoʻokuʻi pū i ka cream kaumaha, vanilla, zest, a me nā hua a hiki i ka hui ʻana.
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.
E hoʻolei i ka palaoa ma luna o kahi ʻili palaoa maikaʻi loa. E kāpīpī i kahi palaoa hou aʻe ma luna o ka palaoa i ʻole e pipili. E hoʻopalapala i kou mau lima a kāwili mālie i ka pōpō.
E kaomi i ka palaoa i loko o ka pōʻai ma kahi o 1 ʻīniha ka mānoanoa, e hoʻohui i kahi palaoa liʻiliʻi e like me ka mea e pono ai e pale i ka pipili ʻana i ka ʻili hana.
E ʻoki i ka pōʻai o ka palaoa scone i 12 mau ʻāpana ʻekolu ʻāpana me ka hoʻohana ʻana i ka ʻōpala papa a i ʻole ka pahi ʻoi lōʻihi.. E wiliwili pono i nā ʻāpana e wehe iā lākou mai ka ʻili, e maʻalahi ka hāpai ʻana iā lākou.
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. E hoʻomaloʻo i nā scones i loko o ka friji no 20 a 25 mau minuke ma mua o ka kuke ʻana.
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.
Pehea e hana ai i ka Lemon Glaze
I loko o kahi kīʻaha liʻiliʻi, e hoʻohui i ka pata i hoʻoheheʻe ʻia, ka pauka kō, ka vanilla extract, ka lemon zest, a me ka wai lemon. Hoʻohui a maʻalahi a hui maikaʻi. Inā ʻano mānoanoa loa ka glaze, e hoʻohui i kahi wai lemon, ma kahi o ½ teaspoon i ka manawa, a hiki i ka loaʻa ʻana o ka mea i makemake ʻia.
ʻO kahi ʻē aʻe, inā ʻoi aku ka lahilahi o ka glaze, hiki iā ʻoe ke hoʻohui i kahi kōpaʻa pauda, 1 punetēpē i ka manawa, a mānoanoa. Ke hiki ʻoe i ke kūlike i makemake ʻia, ua mākaukau kāu lemon glaze e hoʻohana. Drizzle the glaze over the scones. Allow the glaze to set for a few minutes before serving to let it slightly harden.
Nā meaʻai e pili ana:
- Nā Scones Wheat Lemon Blueberries
- Nā Kūʻai Guava
- ʻO Vanila Scones
- Pumpkin Scone
- ʻO nā ʻāpana Chocolate Chip
- Maple Scones
beauty
Easy Lemon Blueberry Scones
Mea hana
nā mea hoʻohui
- 500 g (4 kīʻaha) ka palaoa āpau, puna a hoʻokaʻawale ʻia me ka pahi
- 1 kiaha kahe nui
- 2 punetēpona ʻaʻole alumini ka pauka bakena, hoʻokaʻawale ʻia me ka pahi
- 1 teaspoon ka paʻakai paʻakai
- zest mai 1 lemona nui
- 226 g (2 lāʻau) ka pata anu ʻole i paʻakai ʻia , oki liilii loa
- 4 hua nui , pololei mai ka pahu hau
- ¾ kīʻaha me 2 punetēpē kalima kaumaha anu , a me ka palaki ana
- 300 g (ma kahi o 2 kīʻaha) blueberries hou
- 2 punetēpona ke lawe pono
- ʻO ka ʻaila koʻikoʻi hou no ka palu ʻana i ka piko
- ʻO ke kō Turbinado , no ka pipi ana
No ka Lemon Glaze
- 130 g (1 kīʻaha) pauka kō
- 14 g (1 teaspoon) ka pata paʻakai ʻole , hoʻoheheʻe
- ½ teaspoon ke lawe pono
- 2 punetēpona wai piha i ka wai lemon
- zest mai 1 lemona
Na Ke Kumu
For the Lemon Blueberry Scones:
- E puhi mua i ka umu a 400°F (200°C). E laina i ʻelua mau pepa bakena me ka pepa pepa a waiho ʻia. I loko o kahi kīʻaha nui, hoʻohui i ka palaoa āpau, ka pauka baking, ka paʻakai, a me ke kō. Hui maikaʻi. Ma ka hoʻohana ʻana i ka mea hoʻohui pastry, ʻoki ʻia i loko o ka pata anu a hiki i ke ʻano o ka hui ʻana me nā ʻōpala. ʻO kahi ʻē aʻe, hiki iā ʻoe ke hoʻohana i kou mau manamana lima e hamo i ka pata anu i loko o nā mea maloʻo a hiki i ka loaʻa ʻana o nā ʻōpala me nā puʻupuʻu pata i loko.
- 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.
- E hoʻolei i ka palaoa ma luna o kahi ʻili palaoa maikaʻi loa. E kāpīpī i kahi palaoa hou aʻe ma luna o ka palaoa i ʻole e pipili. E hoʻopalapala i kou mau lima a kāwili mālie i ka pōpō. E kaomi i ka palaoa i loko o ka pōʻai ma kahi o 1 ʻīniha ka mānoanoa, e hoʻohui i kahi palaoa liʻiliʻi e like me ka mea e pono ai e pale i ka pipili ʻana i ka ʻili hana.
- 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.
No ka Lemon Glaze:
- I loko o kahi kīʻaha liʻiliʻi, e hoʻohui i ka pata i hoʻoheheʻe ʻia, ka pauka kō, ka vanilla extract, ka lemon zest, a me ka wai lemon. Hoʻohui a maʻalahi a hui maikaʻi. Inā ʻano mānoanoa loa ka glaze, e hoʻohui i kahi wai lemon, ma kahi o ½ teaspoon i ka manawa, a hiki i ka loaʻa ʻana o ka mea i makemake ʻia.
- 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
- Umu: 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.
- Hoʻomoʻa palaoa: Slice the scones in half horizontally and lightly toast them in a toaster oven until warm.
- Pīkini uila: 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.
Hoʻokumu ʻia ka ʻike meaʻai āpau ma nā helu ʻaoʻao ʻekolu a he kuhi wale nō. E ʻokoʻa kēlā me kēia meaʻai a me ka waiwai meaʻai ma muli o nā hōʻailona āu e hoʻohana ai, nā ʻano ana ʻana, a me ka nui o nā ʻāpana o kēlā me kēia hale.