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.
Kuti tisimudze chimiro chekunakirwa, takagadzira tangy Lemon Glaze tichishandisa shuga yehupfu, bhotela yakanyunguduka, vanilla inobvisa, muto weremoni, uye zest yeremoni.
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.
Kuti uwane mamwe anonaka ekubika scone, iva nechokwadi chekuongorora zvedu zvinonaka zvakasiyana. Tine classic scones iyo inogona kugadzirwa kune zvese zvinotapira uye zvinonaka mabhesi, yedu yekudiridza muromo Blueberry Scones kuputika nemajiroji ane muto, uye anonaka Chocolate Chip Scones kune vese vanoda chocolate kunze uko.
Tropical Guava Scones izvo zvinounza kunhuhwirira kwakasiyana, iko kunakidza kwematsutso Pumpkin Scones nePumpkin Glaze, Kudenga Vanilla Scones zvichanyunguduka mumuromo mako. Maple Yese Wheat Scones kune nutty twist, Whole wheat Banana Scones yakazadzwa nekunaka kwepanyama, uye kwekupedzisira asi kwete zvishoma, Yese Wheat Blueberry Scones ine Huchi Glaze.
Kugadzira Lemon Blueberry Scones
chitsamba: Mirayiridzo yakazara inopihwa mukadhi resipi pazasi.
For the Lemon Blueberry Scones: Preheat oven kusvika 400°F (200°C). Rongedza mapepa maviri ekubikira nebepa rematehwe uye uise parutivi. Muhombe yekuvhenganisa ndiro, sanganisa hupfu hwechinangwa-zvose, hupfu hwebibiki, munyu, uye shuga. Sangana zvakanaka.
Uchishandisa pastry blender, cheka muhutu hunotonhora kusvikira musanganiswa waita sezvimedu zvakakora. Neimwe nzira, unogona kushandisa zvigunwe zvako kukwiza bhotela rinotonhora mukati mezvimedu zvakaoma kusvikira wawana zvimedu zvakakora zvine pea-saizi clumps yebhota mukati.
Kanda mu blueberries kusvikira zvakaenzana kugoverwa; chenjerera kubata mablueberries zvinyoro nyoro, sezvo kuapwanya kana kuapwanya kunogona kuita kuti ruvara rwawo rune simba rwubude mumukanyiwa. Mune imwe ndiro, whisk pamwe chete inotonhora heavy cream, vanilla, zest, uye mazai kusvikira asanganiswa.
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.
Dururirai mukanyiwa panzvimbo ine hupfu hwakanyanya. Mwaya hupfu hushoma pane mukanyiwa kuti urege kunamira. Pfuura maoko ako wokanya zvinyoro nyoro kuita bhora.
Dzvanya mukanyiwa mudenderedzwa rinenge 1 inch gobvu, uchiwedzera hupfu hushoma sezvinodiwa kudzivirira kunamatira kune inoshanda nzvimbo.
Cheka denderedzwa rehupfu hwe scone kuita zvidimbu gumi nembiri zvine mativi matatu uchishandisa bhenji rinokwesha kana banga refu rakapinza.. Nyatsozunza zvimedu kuti zvisunungurwe kubva pamusoro, zvichiita kuti zvive nyore kuzvisimudza.
Uchishandisa bhenji scraper kana maoko ako, zvinyoronyoro simudza chidimbu chimwe nechimwe uye uzviise pamapepa akagadzirwa, uchisiya imwe nzvimbo pakati pe scone imwe neimwe. 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.
Maitiro ekugadzira Lemon Glaze
Mundiro yepakati-kati, sanganisa bhotela yakanyunguduka, shuga yehupfu, vanilla extract, lemon zest, uye muto weremoni. Sanganisa kusvikira yatsetseka uye yanyatsobatanidzwa. Kana iyo glaze ichiita seyakakora, wedzera imwe muto weremoni, inenge ½ teaspoon panguva, kusvikira iwe wawana kuenderana kwaunoda.
Neimwe nzira, kana glaze yakanyanya kutetepa, unogona kuwedzera imwe shuga yehupfu, 1 kipunu panguva, kusvikira yakora. Kana uchinge wasvika pakuda kuenderana, yako lemon glaze yakagadzirira kushandisa. Drizzle the glaze over the scones. Allow the glaze to set for a few minutes before serving to let it slightly harden.
Recipes Related:
- Yese Gorosi Lemon Blueberries Scones
- Guava Scones
- Vanilla Scones
- Pumpkin Scone
- Chocolate Chip Scones
- Maple Scones
resipi
Easy Lemon Blueberry Scones
Tools
Ingredients
- 500 g (4 makapu) hupfu hwechinangwa chese, hwakakanyiwa uye hwakasimudzwa nebanga
- 1 mukombe granulated shuga
- 2 tablespoons non-aluminiyamu yekubheka hupfu, yakasimudzwa nebanga
- 1 teaspoon kosher munyu
- zest kubva 1 hombe ndimu
- 226 g (zvimiti zviviri) inotonhora isina munyu ruomba , cheka kuita zvidimbu zviduku
- 4 mazai makuru , kubva mufiriji
- ¾ mukombe plus 2 tablespoons inotonhora heavy cream , pamwe nekukwesha
- 300 g (anenge 2 makapu) fresh blueberries
- 2 tablespoons clean vanilla extract
- Kuwedzera heavy cream yekukwesha matop
- Turbinado shuga , nokuda kwokusasa
Nokuda kweLemon Glaze
- 130 g (1 kapu) shuga yehupfu
- 14 g (1 teaspoon) ruomba rusina munyu , yakanyunguduka
- ½ teaspoon clean vanilla extract
- 2 tablespoons inonyorerwa muto wemononi
- zest kubva ku1 lemon
Instructions
For the Lemon Blueberry Scones:
- Preheat oven kusvika 400°F (200°C). Rongedza mapepa maviri ekubikira nebepa rematehwe uye uise parutivi. Muhombe yekuvhenganisa ndiro, sanganisa hupfu hwechinangwa-zvose, hupfu hwebibiki, munyu, uye shuga. Sanganisa zvakanaka. Uchishandisa pastry blender, cheka muhutu hunotonhora kusvikira musanganiswa waita sezvimedu zvakakora. Neimwe nzira, unogona kushandisa zvigunwe zvako kukwiza bhotela rinotonhora mukati mezvimedu zvakaoma kusvikira wawana zvimedu zvakakora zvine pea-saizi clumps yebhota mukati.
- 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.
- Dururirai mukanyiwa panzvimbo ine hupfu hwakanyanya. Mwaya hupfu hushoma pane mukanyiwa kuti urege kunamira. Pfuura maoko ako wokanya zvinyoro nyoro kuita bhora. Dzvanya mukanyiwa mudenderedzwa rinenge 1 inch gobvu, uchiwedzera hupfu hushoma sezvinodiwa kudzivirira kunamatira kune inoshanda nzvimbo.
- 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.
Pamusoro peLemon Glaze:
- Mundiro yepakati-kati, sanganisa bhotela yakanyunguduka, shuga yehupfu, vanilla extract, lemon zest, uye muto weremoni. Sanganisa kusvikira yatsetseka uye yanyatsobatanidzwa. Kana iyo glaze ichiita seyakakora, wedzera imwe muto weremoni, inenge ½ teaspoon panguva, kusvikira iwe wawana kuenderana kwaunoda.
- 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
- Hovhoni: Preheat oven yako kusvika 350°F (175°C). Isai ma scones papepa rekubikira uye gadzirai kwemaminitsi mashanu kusvika gumi kusvika adziya.
- Toaster Ovheni: Cheka ma scones muhafu yakachinjika uye zvinyoro nyoro muchoto chekuitira toaster kusvika zvadziya.
- Microwave: Isa scone pa microwave-yakachengeteka ndiro uye kupisa pamagetsi epakati kwemasekonzi gumi kusvika yadziya. Chenjerera kuti usapisa, sezvo scones inogona kuoma.
Ruzivo rwese rwezvekudya rwunobva pakuverenga kwevechitatu uye ingori fungidziro. Recipe yega yega uye kukosha kwekudya kunosiyana zvichienderana nemhando dzaunoshandisa, nzira dzekuyera, uye saizi yezvikamu pamhuri.