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 skon ki ka Customized pou tou de baz dous ak bon plat, mouthwatering nou an Sou entènèt jwèt Mitil Scones pete ak bè juicy, ak délisyeu Sou entènèt jwèt Scones Chip Chokola pou tout moun ki renmen chokola yo deyò.
Ttropikal Gwayav Scones ki pote yon gou inik, trete pafè a otòn Scones joumou ak Glaze joumou, nou ki nan syèl Skon vaniy ki pral fonn nan bouch ou, Sou entènèt jwèt Maple Whole Wheat Scones for a nutty twist, Whole wheat Banana Scones infused with natural sweetness, and last but not least, Tout ble Mitil Scones ak Glaze siwo myèl.
Kòman pou fè Sou entènèt jwèt Sitwon Mitil Scones
nòt: Tout enstriksyon yo bay nan kat resèt ki anba a.
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. Melanje byen.
Sèvi ak yon blenndè patisri, koupe nan bè frèt jiskaske melanj lan sanble ak ti kal pen koryas.. Altènativman, ou ka sèvi ak dwèt ou pou fwote bè frèt la nan engredyan sèk yo jiskaske ou jwenn ti kal pen koryas ak ti bouk bè ki menm gwosè ak pwa.
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. 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.
Ki jan yo fè glase sitwon
Nan yon bòl gwosè mwayen, konbine bè a fonn, sik an poud, ekstrè vaniy, zès sitwon, ak ji sitwon. Melanje jiskaske lis ak byen konbine. Si glase a sanble twò epè, ajoute yon ti kras plis ji sitwon, apeprè ½ ti kiyè alafwa, jiskaske ou reyalize konsistans ou vle a.
Altènativman, si glase a twò mens, ou ka ajoute yon ti kras plis sik an poud, 1 gwo kiyè nan yon moman, jiskaske li epesis. Yon fwa ou te rive nan konsistans vle a, glase sitwon ou a pare pou itilize. Drizzle the glaze over the scones. Allow the glaze to set for a few minutes before serving to let it slightly harden.
Resèt ki gen rapò:
- Tout ble sitwon Blueberries Scones
- Gwayav Scones
- Skon vaniy
- Joumou Scone
- Sou entènèt jwèt Scones Chip Chokola
- Sou entènèt jwèt Maple Scones
Recipe
Easy Lemon Blueberry Scones
Zouti
Engredyan
- 500 g (4 tas) farin pou tout rezon, kiyè epi nivele ak yon kouto
- 1 tas granules sik
- 2 gwo kiyè poud boulanjri ki pa aliminyòm, nivele ak yon kouto
- 1 ti kiyè kosher sèl
- zès soti nan 1 gwo sitwon
- 226 g (2 sticks) cold unsalted butter , koupe an ti moso
- 4 gwo ze , tou dwat soti nan frijidè a
- ¾ tas plis 2 gwo kiyè krèm lou frèt , plis pou bwose
- 300 g (apeprè 2 tas) blueberries fre
- 2 gwo kiyè pi bon kalite ekstrè vaniy
- Lòt krèm lou pou bwose tèt yo
- Turbinado sik , pou voye
Pou glase sitwon an
- 130 g (1 tas) sik an poud
- 14 g (1 ti kiyè) bè san sale , fonn
- ½ ti kiyè pi bon kalite ekstrè vaniy
- 2 gwo kiyè frèch prese sitwon ji
- zès soti nan 1 sitwon
enstriksyon
For the Lemon Blueberry Scones:
- Chofe fou a a 400 ° F (200 ° C). Ranje de fèy boulanjri ak papye parchemin epi mete sou kote. Nan yon gwo bòl melanje, konbine farin lan, poud boulanjri, sèl, ak sik. Melanje byen. Sèvi ak yon blenndè patisri, koupe nan bè frèt jiskaske melanj la sanble ak ti kal pen koryas. Altènativman, ou ka sèvi ak dwèt ou pou fwote bè frèt la nan engredyan sèk yo jiskaske ou jwenn ti kal pen koryas ak boul bè ki menm gwosè ak pwa.
- 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.
- Jete farin lan sou yon sifas ki trè byen farin. Voye yon ti kras plis farin sou farin lan pou anpeche kole. Farin men ou epi mase dousman nan yon boul. Peze farin lan nan yon sèk apeprè 1 pous epè, ajoute yon ti farin jan sa nesesè pou anpeche kole ak sifas k ap travay la.
- 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.
Pou glase sitwon an:
- Nan yon bòl gwosè mwayen, konbine bè a fonn, sik an poud, ekstrè vaniy, zès sitwon, ak ji sitwon. Melanje jiskaske lis ak byen konbine. Si glase a sanble twò epè, ajoute yon ti kras plis ji sitwon, apeprè ½ ti kiyè alafwa, jiskaske ou reyalize konsistans ou vle a.
- 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.
nòt
- Fou: 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.
- Fou Tostè: Slice the scones in half horizontally and lightly toast them in a toaster oven until warm.
- Mikwo ond: 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.
Tout enfòmasyon nitrisyonèl yo baze sou kalkil yon twazyèm pati e se sèlman yon estimasyon. Chak resèt ak valè nitrisyonèl yo pral varye selon mak ou itilize yo, metòd pou mezire, ak gwosè pòsyon pou chak kay.