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.
Biex ngħollu l-profil tat-togħma, ħejjejna Glaze tal-lumi tangy billi tuża zokkor trab, butir imdewweb, estratt tal-vanilla, meraq tal-lumi u qoxra tal-lumi.
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 skoni li jistgħu jiġu personalizzati kemm għall-bażijiet ħelu u savory, mouthwatering tagħna Blueberry Scones jinfaqa 'berries mmerraq, u delectable Scones taċ-Ċikkulata għal dawk kollha li jħobbu ċ-ċikkulata hemmhekk.
Ttropikali Guava Scones li jġibu togħma unika, il-kura perfetta tal-ħarifa Scones tal-qara ħamra bi żmalt tal-qara ħamra, heavenly Vanilla Scones li jdub f’ħalqek, Scones tal-qamħ sħiħ tal-aġġru għal twist nutty, Whole wheat Banana Scones infuża bi ħlewwa naturali, u fl-aħħar iżda mhux l-inqas, Scones tal-Blueberry tal-Qamħ Sħiħ bl-Għasel Glaze.
Kif tagħmel Lemon Blueberry Scones
Nota: L-istruzzjonijiet sħaħ huma pprovduti fil-karta tar-riċetta hawn taħt.
For the Lemon Blueberry Scones: Saħħan il-forn għal 400 ° F (200 ° C). Ħalli żewġ folji tal-ħami bil-karta parċmina u warrab. Fi skutella kbira għat-taħlit, għaqqad id-dqiq għal kull skop, it-trab tal-ħami, il-melħ u z-zokkor. Ħawwad sew.
Uża blender tal-għaġina, aqta 'fil-butir kiesaħ sakemm it-taħlita tixbaħ frak oħxon. Inkella, tista 'tuża subgħajk biex togħrok il-butir kiesaħ fl-ingredjenti niexfa sakemm tikseb frak oħxon b'ċapep ta' butir daqs piżelli ġewwa.
Itfa’ l-blueberries sakemm jitqassmu b’mod uniformi; ħu ħsieb li timmaniġġja l-blueberries bil-mod, peress li l-maxx jew it-tbenġil tagħhom jista 'jikkawża l-kulur vibranti tagħhom biex joħroġ id-demm fl-għaġina. Fi skutella separata, ħallat flimkien il-krema tqila kiesħa, il-vanilla, il-qoxra, u l-bajd sakemm magħquda.
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.
Armi l-għaġina fuq wiċċ b'dqiq tajjeb ħafna. Roxx ftit aktar dqiq fuq l-għaġina biex ma tħallix li teħel. Dqiq idejk u għaġna bil-mod f'ballun.
Agħfas l-għaġina f'ċirku ta 'madwar 1 pulzier ħoxna, u żżid ftit dqiq kif meħtieġ biex tevita li teħel mal-wiċċ tax-xogħol.
Cut the circle of scone dough into 12 tringle-shaped pieces using a bench scraper or a long sharp knife. Aqleb il-flieli bir-reqqa biex tħollhom mill-wiċċ, u tagħmilha aktar faċli biex jerfgħuhom.
Bl-użu ta 'barraxa bankarja jew idejk, erfa' bil-mod kull porzjon u poġġihom fuq il-folji tal-ħami ppreparati, filwaqt li ħalli ftit spazju bejn kull 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.
Kif tagħmel Glaze tal-lumi
Fi skutella ta’ daqs medju, għaqqad il-butir imdewweb, zokkor trab, estratt tal-vanilla, qoxra tal-lumi, u meraq tal-lumi. Ħallat sakemm tkun lixxa u magħquda sew. Jekk il-glaze tidher ħoxna wisq, żid ftit aktar meraq tal-lumi, madwar ½ kuċċarina kull darba, sakemm tikseb il-konsistenza mixtieqa.
Inkella, jekk il-glaze huwa rqiq wisq, tista 'żżid ftit aktar zokkor trab, 1 tablespoon kull darba, sakemm jeħxien. Ladarba tkun laħqet il-konsistenza mixtieqa, il-glaze tal-lumi tiegħek tkun lesta biex tużah. Drizzle the glaze over the scones. Allow the glaze to set for a few minutes before serving to let it slightly harden.
Riċetti Relatati:
- Scones tal-Qamħ Sħiħ tal-Lumi Blueberries
- Guava Scones
- Vanilla Scones
- Scone tal-qara ħamra
- Scones taċ-Ċikkulata
- Scones tal-aġġru
Ricetta
Easy Lemon Blueberry Scones
għodod
Ingredjenti
- 500 g (4 tazzi) dqiq għal kull skop, imgħaref u livellat b'sikkina
- 1 tazza zokkor granulat
- 2 imgħaref trab tal-ħami mhux aluminju, livellat b'sikkina
- 1 kuċċarina melħ kosher
- qoxra minn lumi 1 kbira
- 226 g (2 bsaten) butir kiesaħ bla melħ , maqtugħ f'biċċiet żgħar ħafna
- 4 bajd kbir , dritta mill-friġġ
- ¾ tazza flimkien ma’ 2 imgħaref krema tqila kiesħa , flimkien għat-tfarfir
- 300 g (madwar 2 tazzi) blueberries friski
- 2 imgħaref estratt pur tal-vanilla
- Krema tqila addizzjonali għat-tfarfir tal-uċuħ
- Zokkor Turbinado , għat-tbexxix
Għall-Lemon Glaze
- 130 g (1 tazza) trab taz-zokkor
- 14 g (1 kuċċarina) butir bla melħ , imdewweb
- ½ kuċċarina estratt pur tal-vanilla
- 2 imgħaref meraq tal-lumi mbuttat frisk
- qoxra minn 1 lumi
istruzzjonijiet
For the Lemon Blueberry Scones:
- Saħħan il-forn għal 400 ° F (200 ° C). Ħalli żewġ folji tal-ħami bil-karta parċmina u warrab. Fi skutella kbira għat-taħlit, għaqqad id-dqiq għal kull skop, it-trab tal-ħami, il-melħ u z-zokkor. Ħallat sew. Permezz ta’ blender tal-għaġina, aqta’ l-butir kiesaħ sakemm it-taħlita tixbaħ frak oħxon. Inkella, tista 'tuża subgħajk biex togħrok il-butir kiesaħ fl-ingredjenti niexfa sakemm tikseb frak oħxon b'ċapep ta' butir daqs piżelli ġewwa.
- 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.
- Armi l-għaġina fuq wiċċ b'dqiq tajjeb ħafna. Roxx ftit aktar dqiq fuq l-għaġina biex ma tħallix li teħel. Dqiq idejk u għaġna bil-mod f'ballun. Agħfas l-għaġina f'ċirku ta 'madwar 1 pulzier ħoxna, u żżid ftit dqiq kif meħtieġ biex tevita li teħel mal-wiċċ tax-xogħol.
- Aqta’ ċ-ċirku ta’ għaġina scone fi 12-il biċċa forma ta’ tringle billi tuża barraxa tal-bank jew sikkina twila li taqta’. Aqleb il-flieli bir-reqqa biex tħollhom mill-wiċċ, u tagħmilha aktar faċli biex jerfgħuhom. Bl-użu ta 'barraxa bankarja jew idejk, erfa' bil-mod kull porzjon u poġġihom fuq il-folji tal-ħami ppreparati, filwaqt li ħalli ftit spazju bejn kull scone. Kessaħ l-iscones fil-friża għal 20 sa 25 minuta qabel ħami.
- 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.
Għall-glaze tal-lumi:
- Fi skutella ta’ daqs medju, għaqqad il-butir imdewweb, zokkor trab, estratt tal-vanilla, qoxra tal-lumi, u meraq tal-lumi. Ħallat sakemm tkun lixxa u magħquda sew. Jekk il-glaze tidher ħoxna wisq, żid ftit aktar meraq tal-lumi, madwar ½ kuċċarina kull darba, sakemm tikseb il-konsistenza mixtieqa.
- 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.
Noti
- Forn: Saħħan il-forn tiegħek għal 350°F (175°C). Poġġi l-scones fuq folja tal-ħami u aħmi għal madwar 5-10 minuti sakemm jissaħħan.
- Forn tat-Toaster: Qatta l-iskones f’nofshom orizzontalment u ixwihom ħafif f’forn tat-toaster sakemm ikun sħun.
- Mikrowejv: Poġġi scone fuq platt bla periklu għall-microwave u saħħan fuq qawwa medja għal madwar 10 sekondi sakemm jissaħħan. Oqgħod attent li ma ssaħħanx iżżejjed, peress li l-scones jistgħu jinxef.
L-informazzjoni nutrittiva kollha hija bbażata fuq kalkoli ta’ partijiet terzi u hija biss stima. Kull riċetta u valur nutrittiv se jvarjaw skond il-marki li tuża, metodi ta 'kejl, u daqsijiet tal-porzjonijiet għal kull dar.