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 nke nwere ike ahaziri maka ma ụtọ ma na-atọ ụtọ bases, anyị mouthwatering Blueberry Scones na-agbawa na tomato kemmiri ihe, na-atọ ụtọ Chocolate Chip Scones maka ndị niile hụrụ chocolate n'anya.
Tebe okpomọkụ Guava Scones nke na-eweta ekpomeekpo pụrụ iche, ọgwụgwọ mgbụsị akwụkwọ zuru oke Ugu scones na ugu glaze, Eluigwe Vanilla Scones nke ga-agbaze n'ọnụ gị, Mkpụrụ ọka ọka Maple dum for a nutty twist, Mkpụrụ ọka banana niile infused with natural sweetness, and last but not least, Mpempe ọka ọka bluuberi zuru oke na mmanụ aṅụ glaze.
-Awụlikwa elu na-:
Esi Mee Lemon blueberry Scones
Note: A na-enye ntụziaka zuru ezu na kaadị nhazi n'okpuru.
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. Gwakọta nke ọma.
Iji blender pastry, bee na bọta oyi na-atụ ruo mgbe ngwakọta ahụ yiri crumbs. N'aka nke ọzọ, ị nwere ike iji mkpịsị aka gị na-ete bọta oyi na-atụ n'ime ihe ndị akọrọ akọrọ ruo mgbe ị ga-enweta crumbs na-esi ísì ụtọ na mkpọ butter n'ime.
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.
Otu esi eme lemon glaze
Na nnukwu efere, jikọta bọta gbazere, sugar powdered, vanilla wepụ, lemon zest, na ihe ọṅụṅụ lemon. Gwakọta ruo mgbe ọ dị ire ma jikọta nke ọma. Ọ bụrụ na glaze ahụ yiri ka ọ buru ibu, gbakwunye ntakịrị ihe ọṅụṅụ lemon ọzọ, ihe dị ka ½ teaspoon n'otu oge, ruo mgbe ị nwetara nguzosi ike chọrọ.
N'aka nke ọzọ, ọ bụrụ na glaze ahụ dị gịrịgịrị, ị nwere ike ịtinye ntakịrị shuga powdered, 1 tablespoon n'otu oge, ruo mgbe ọ na-agba. Ozugbo ị ruru nkwekọ achọrọ, lemon glaze gị dị njikere iji. Drizzle the glaze over the scones. Allow the glaze to set for a few minutes before serving to let it slightly harden.
Ntụziaka emetụtara:
- Lemọn bluuberi ọka wheat dum
- Guava Scones
- Vanilla Scones
- Pumpkin Scone
- Chocolate Chip Scones
- Maple Scones
Ntụziaka
Easy Lemon Blueberry Scones
Ngwaọrụ
Efrata
- 500 g (Iko 4) ntụ ọka ihe niile bụ isi, were mma wụsa ya
- 1 Iko sugar granulated
- 2 tablespoons ntụ ntụ ntụ na-abụghị nke aluminom, were mma dolie ya
- 1 teaspoon nnu kosher
- zest si 1 nnukwu lemon
- 226 g (Mkpịrị 2) bọta na-enweghị nnu oyi , bee n'ime obere iberibe
- 4 akwa buru ibu , ozugbo site na ngwa nju oyi
- ¾ iko tinyere 2 tablespoons oyi arọ ude , gbakwunyere maka ịsa ahịhịa
- 300 g (ihe dị ka iko 2) blueberries ọhụrụ
- 2 tablespoons ihe dị ọcha vanilla wepụ
- Ude ọzọ dị arọ maka ịchacha n'elu
- Sugar turbinado , maka ifesa
Maka Lemon Glaze
- 130 g (1 cup) sugar powdered
- 14 g (1 teaspoon) bọta na-enweghị nnu , gbazee
- ½ teaspoon ihe dị ọcha vanilla wepụ
- 2 tablespoons ihe ọṅụṅụ lemon na-esichapụ ya
- zest si 1 lemon
ntuziaka
For the Lemon Blueberry Scones:
- Kpoo oven ruo 400ºF (200ºC). Jiri akwụkwọ akpụkpọ anụ mee mpempe achịcha abụọ wee wepụta ya. Na nnukwu efere agwakọta, jikọta ntụ ọka ahụ niile, ntụ ntụ, nnu, na shuga. Gwakọta nke ọma. Iji blender pastry, bee na bọta oyi na-atụ ruo mgbe ngwakọta ahụ yiri crumbs. N'aka nke ọzọ, ị nwere ike iji mkpịsị aka gị na-ete bọta oyi na-atụ n'ime ihe ndị akọrọ akọrọ ruo mgbe ị ga-enweta crumbs na-esi ísì ụtọ na mkpọ butter n'ime.
- 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.
- Tụfuo ntụ ọka ahụ n'elu ntụ ọka nke ọma. Wụsa ntakịrị ntụ ọka n'elu ntụ ọka ahụ ka ọ ghara ịrapagidesi ike. Wụsa ntụ ọka aka gị ma gwa ya nwayọ n'ime bọọlụ. Pịa mgwakota agwa n'ime okirikiri ihe dịka sentimita 1 n'obosara, na-agbakwunye ntakịrị ntụ ọka ka ọ dị mkpa iji gbochie ịrapara n'elu ọrụ.
- 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.
Maka Lemon Glaze:
- Na nnukwu efere, jikọta bọta gbazere, sugar powdered, vanilla wepụ, lemon zest, na ihe ọṅụṅụ lemon. Gwakọta ruo mgbe ọ dị ire ma jikọta nke ọma. Ọ bụrụ na glaze ahụ yiri ka ọ buru ibu, gbakwunye ntakịrị ihe ọṅụṅụ lemon ọzọ, ihe dị ka ½ teaspoon n'otu oge, ruo mgbe ị nwetara nguzosi ike chọrọ.
- 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.
- Toaster oven: 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.
Ozi nri niile dabere na ngụkọ nke ndị ọzọ na ọ bụ naanị atụmatụ. Ntụziaka ọ bụla na uru oriri na-edozi ahụ ga-adịgasị iche dabere na ụdị ị na-eji, usoro nha, na nha nke otu ezinụlọ.