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.
Txhawm rau txhim kho qhov tsw profile, peb tau npaj tangy Lemon Glaze siv hmoov qab zib, melted butter, vanilla extract, txiv qaub kua txiv, thiab txiv qaub 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.
Rau ntau cov zaub mov qab scone, nco ntsoov tshawb xyuas peb cov kev hloov pauv qab. Peb muaj classic scones uas tuaj yeem hloov kho rau ob qho tib si qab zib thiab savory puag, peb lub qhov ncauj Blueberry Scones bursting nrog kua txiv berries, thiab delectable Chocolate Chip Scones rau tag nrho cov nyiam chocolate nyob ntawd.
Tropical Guava Scones uas coj ib tug tshwj xeeb tsw, lub zoo meej lub caij nplooj zeeg kho Pumpkin Scones nrog Pumpkin Glaze, saum ntuj ceeb tsheej Vanilla Scones uas yuav yaj hauv koj lub qhov ncauj, Maple Whole Wheat Scones rau ib tug nutty twist, Whole wheat Banana Scones infused nrog ntuj qab zib, thiab kawg tab sis tsis tsawg, Whole Wheat Blueberry Scones with Honey Glaze.
Yuav ua li cas yuav ua rau Txiv qaub Blueberry Scones
Ceeb toom: Cov lus qhia tag nrho muaj nyob rau hauv daim ntawv qhia hauv qab no.
For the Lemon Blueberry Scones: Preheat qhov cub kom 400 ° F (200 ° C). Kab ob daim ntawv ci nrog ntawv parchment thiab tso tseg. Nyob rau hauv ib lub tais loj, muab cov hmoov nplej tag nrho, ci hmoov, ntsev, thiab qab zib. Sib xyaw kom zoo.
Siv lub pastry blender, txiav nyob rau hauv txias butter kom txog thaum sib tov zoo li ntxhib crumbs. Xwb, koj tuaj yeem siv koj cov ntiv tes los txhuam cov butter txias rau hauv cov khoom xyaw qhuav kom txog thaum koj ua tiav coarse crumbs nrog pea-sized clumps ntawm butter nyob rau hauv.
Pov nyob rau hauv blueberries kom txog thaum sib npaug; saib xyuas kom tswj cov blueberries maj mam, vim mashing lossis bruising lawv tuaj yeem ua rau lawv cov xim vibrant los ntshav rau hauv khob noom cookie. Nyob rau hauv ib lub tais nyias, sib tov ua ke txias hnyav cream, vanilla, zest, thiab qe kom txog thaum sib tov.
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.
Muab lub khob noom cookie tawm mus rau qhov chaw zoo heev. Sprinkle me ntsis hmoov ntxiv rau lub khob noom cookie kom tsis txhob lo. Hmoov koj ob txhais tes thiab knead maj mam mus rau hauv ib lub pob.
Nias lub khob noom cookie rau hauv lub voj voog kwv yees li 1 nti tuab, ntxiv me ntsis hmoov nplej raws li xav tau los tiv thaiv kev ua haujlwm ntawm qhov chaw ua haujlwm.
Txiav lub voj voog ntawm lub khob noom cookie rau hauv 12 daim duab peb sab siv lub rooj zaum scraper los yog rab riam ntev ntev.. Ua tib zoo wiggle cov hlais kom loosen lawv los ntawm qhov chaw, ua kom yooj yim rau nqa lawv.
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.
Yuav Ua Li Cas Lemon Glaze
Nyob rau hauv ib lub tais loj, muab cov butter melted, hmoov qab zib, vanilla extract, txiv qaub zest, thiab txiv qaub kua txiv. Sib tov kom txog thaum tus thiab zoo ua ke. Yog hais tias lub glaze zoo li tuab, ntxiv me ntsis ntxiv txiv qaub kua txiv, txog ½ teaspoon ntawm ib lub sij hawm, kom txog thaum koj ua tiav qhov xav tau sib xws.
Xwb, yog tias glaze nyias dhau, koj tuaj yeem ntxiv me ntsis hmoov qab zib, 1 tablespoon ib zaug, kom txog thaum nws thickens. Thaum koj tau mus txog qhov xav tau sib xws, koj cov txiv qaub glaze npaj siv. Drizzle the glaze over the scones. Allow the glaze to set for a few minutes before serving to let it slightly harden.
Related Recipes:
- Whole Wheat Lemon Blueberries Scones
- Guava Scones
- Vanilla Scones
- Pumpkin Scone
- Chocolate Chip Scones
- Maple Scones
Daim ntawv qhia
Easy Lemon Blueberry Scones
cuab yeej
Cov khoom xyaw
- 500 g (4 khob) tag nrho cov hom phiaj hmoov, diav thiab leveled tawm nrog ib tug riam
- 1 khob granulated qab zib
- 2 dia non-aluminium ci hmoov, leveled tawm nrog ib tug riam
- 1 teaspoon kosher ntsev
- zest los ntawm 1 loj txiv qaub
- 226 g (2 sticks) txias unsalted butter , txiav rau hauv me me pieces
- 4 cov qe loj , ncaj nraim los ntawm lub fridge
- ¾ khob ntxiv 2 tablespoons txias hnyav cream , ntxiv rau txhuam
- 300 g (li 2 khob) tshiab blueberries
- 2 dia pure vanilla extract
- Ntxiv hnyav cream rau txhuam cov saum
- Turbinado qab zib , rau sprinkling
Rau Lemon Glaze
- 130 g (1 khob) hmoov qab zib
- 14 g (1 teaspoon) unsalted butter , yaj yaj
- ½ teaspoon pure vanilla extract
- 2 dia freshly squeezed txiv qaub kua txiv
- zest los ntawm 1 txiv qaub
Cov lus qhia
For the Lemon Blueberry Scones:
- Preheat qhov cub kom 400 ° F (200 ° C). Kab ob daim ntawv ci nrog ntawv parchment thiab tso tseg. Nyob rau hauv ib lub tais loj, muab cov hmoov nplej tag nrho, ci hmoov, ntsev, thiab qab zib. Sib tov zoo. Siv lub pastry blender, txiav nyob rau hauv txias butter kom txog thaum sib tov zoo li ntxhib crumbs. Xwb, koj tuaj yeem siv koj cov ntiv tes los txhuam cov butter txias rau hauv cov khoom xyaw qhuav kom txog thaum koj ua tiav coarse crumbs nrog pea-sized clumps ntawm butter nyob rau hauv.
- 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.
- Muab lub khob noom cookie tawm mus rau qhov chaw zoo heev. Sprinkle me ntsis hmoov ntxiv rau lub khob noom cookie kom tsis txhob lo. Hmoov koj ob txhais tes thiab knead maj mam mus rau hauv ib lub pob. Nias lub khob noom cookie rau hauv lub voj voog kwv yees li 1 nti tuab, ntxiv me ntsis hmoov nplej raws li xav tau los tiv thaiv kev ua haujlwm ntawm qhov chaw ua haujlwm.
- 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.
Rau Lemon Glaze:
- Nyob rau hauv ib lub tais loj, muab cov butter melted, hmoov qab zib, vanilla extract, txiv qaub zest, thiab txiv qaub kua txiv. Sib tov kom txog thaum tus thiab zoo ua ke. Yog hais tias lub glaze zoo li tuab, ntxiv me ntsis ntxiv txiv qaub kua txiv, txog ½ teaspoon ntawm ib lub sij hawm, kom txog thaum koj ua tiav qhov xav tau sib xws.
- 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.
Sau ntawv
- Cub: 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.
- Lub Cub Hluav Taws Xob: Slice the scones in half horizontally and lightly toast them in a toaster oven until warm.
- microwave: 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.
Tag nrho cov ntaub ntawv khoom noj khoom haus yog raws li kev suav cov neeg thib peb thiab tsuas yog kev kwv yees xwb. Txhua daim ntawv qhia thiab cov khoom noj muaj txiaj ntsig yuav txawv nyob ntawm cov hom uas koj siv, ntsuas txoj hauv kev, thiab qhov ntau thiab tsawg ntawm ib tsev neeg.