BLUEBERRY-LEMON SCONES
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and add to the dry ingredients.
- Starting at low speed, beat the butter and dry ingredients. Increase the speed to medium and mix until the butter breaks into small pieces. Then stir in the milk, lemon zest and juice, and vanilla until moistened.
- Place the dough on a floured surface and fold in the blueberries, being careful not to break them. Form the dough into a long rectangle, about 1 inch thick. Cut the dough into 2 squares. Cut each square in half diagonally, and then cut those pieces in half again. You should have 8 triangles total.
- Transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Bake until golden brown, 17 to 21 minutes. Let cool. Serve with Honey Butter and Blackberry Jam.
- In a medium bowl, combine the butter and honey and blend thoroughly.
- To serve, transfer to a butter crock.
- You can also roll the butter into a log, chill it and then slice it into individual pieces. Place the blended butter on a piece of plastic wrap, shaping it into a rectangle. Wrap the butter tightly in the plastic wrap, folding the sides in first and then the top and bottom. Roll into a log and refrigerate until firm. To serve, cut 1/4- to 1/2-inch slices and arrange them in a butter dish.
- Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
- Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools. (See Cook's Note)
- When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.
BLUEBERRY BUTTERMILK SCONES
Delicious blueberry scones for an anytime snack. Serve with fresh sliced strawberry and banana.
Provided by CHINER
Categories Bread Quick Bread Recipes Scone Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Coat 2 baking sheets with cooking spray.
- Whisk flour, 3 tablespoons sugar, baking powder, baking soda, salt, and nutmeg together in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse meal. Stir blueberries and buttermilk into the flour mixture until combined.
- Gather dough into a ball and knead on a lightly floured board for 2 minutes. Then roll dough out into a 3/4-inch-thick slab. Cut into 3-inch triangles with a sharp knife and distribute scones evenly onto the prepared baking sheets. Brush tops with egg white and sprinkle with remaining 1 tablespoon sugar.
- Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the baking sheets and place on cooling racks. Dust tops with powdered sugar; serve warm.
Nutrition Facts : Calories 177.8 calories, Carbohydrate 23.5 g, Cholesterol 20.9 mg, Fat 8.1 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 5 g, Sodium 306.3 mg, Sugar 6.8 g
BLUEBERRY AND LEMON BUTTERMILK SCONES
Super delicious, flakey, and light. Absolutely perfect and fresh flavor. They are easy to freeze --just flash freeze them on a baking sheet for 20 minutes, then put them all together in the freezer. Then reheat so you can eat freshly baked scones whenever you like!
Provided by elisechristiane
Categories Breakfast
Time 1h
Yield 12 scones
Number Of Ingredients 11
Steps:
- Preheat the oven to 200 C (400 F) and line two trays with baking paper.
- Put the flour, sugar, baking soda, baking powder and salt to the bowl of your stand mixer fitted with paddle attachment (you can also make these by hand).
- Cut the butter into small cubes and add it to the mixer. Turn it onto a low speed and mix until the mixture is sandy but you still have pea-sized flecks of butter through it.
- Add the buttermilk and lemon zest, and mix on a low speed until the dough begins to come together.
- At this point, turn the dough out onto a floured surface and add the blueberries.
- Mix the dough together with your hands, being careful not to knead it or crush the blueberries, until it comes together. You may need to add a little more buttermilk.
- Pat the dough into a rectangle about 1.5 inches thick.
- Using a sharp chef's knife, cut the dough lengthways down the middle, then cut each long rectangle into 6 triangles.
- Place on the prepared baking trays, brush with melted butter and sprinkle with raw sugar.
- Bake for 20 - 30 minutes, until golden.
- Eat while warm!
Nutrition Facts : Calories 196.9, Fat 18.5, SaturatedFat 11.7, Cholesterol 49.6, Sodium 142.2, Carbohydrate 7.9, Fiber 0.4, Sugar 7.2, Protein 1.3
BLUEBERRY SCONES WITH LEMON GLAZE
Provided by Tyler Florence
Time 40m
Yield 8 scones
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
- Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
- You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
BLUEBERRY SCONES WITH LEMON GLAZE
Make and share this Blueberry Scones With Lemon Glaze recipe from Food.com.
Provided by dojemi
Categories Scones
Time 49m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
- Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
- Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.
- Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches.
- Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares.
- Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
- Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream.
- Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
- Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave.
- Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl.
- Stir until the sugar dissolves.
- Add the lemon zest and butter.
- Nuke it for 30 seconds on high.
- Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones.
- Let it set a minute before serving.
LEMON BLUEBERRY SCONES
My family loves these, they get eaten up right away. I like them with butter and honey right out of the oven. The recipe came from my grandmother.
Provided by erinn in tbay
Categories Scones
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Mix the first four ingredients in a bowl.
- Cut in shortening.
- Add lemon rind.
- Add egg and milk and work in gently and quickly with hands.
- Add blueberries and gently fold in (dough will be sticky).
- Pat into round one inch thick on a baking sheet (I usually put cold water on my hands to prevent sticking) score (like a pie) into 8 pieces.
- Brush with milk and sprinkle with sugar.
- Bake 15 minutes or until slightly golden--do not over bake.
Nutrition Facts : Calories 375.4, Fat 19.1, SaturatedFat 5.1, Cholesterol 38.1, Sodium 652.3, Carbohydrate 45.4, Fiber 1.7, Sugar 10.9, Protein 6.2
BLUEBERRY LEMON SCONES
Make and share this Blueberry Lemon Scones recipe from Food.com.
Provided by quondamquadrat
Categories Scones
Time 27m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Combine the flour, sugar, salt, baking powder and baking soda in a large bowl and mix thoroughly.
- Cut in the butter until the mixture resembles coarse crumbs.
- Add just enough buttermilk to form a soft dough.
- Stir in lemon peel and blueberries.
- Turn out onto a floured board and roll out to 1/2 inch thick.
- Cut the dough into 1 1/2 inch rounds.
- Place on an ungreased baking sheet.
- Brush the top of each scone with buttermilk and sprinkle with granulated sugar.
- Bake for 10 to 12 minutes, or until golden brown.
Nutrition Facts : Calories 125.9, Fat 5.1, SaturatedFat 3.2, Cholesterol 13.4, Sodium 326.5, Carbohydrate 17.4, Fiber 0.5, Sugar 3.4, Protein 2.5
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LEMONY BUTTERMILK BLUEBERRY SCONES
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- Whisk together flour, baking powder, baking soda, sugar, salt, and lemon zest. Cut the butter into ½-inch cubes and scatter the cubes over the dry ingredients. Use a pastry blender or the back of a fork to cut the butter into the dry ingredients. When you are finished, the butter should be dispersed throughout the flour in pea-sized lumps.
- Add the buttermilk and the blueberries, and mix gently with a wooden spoon or spatula until the dough holds together. If the mixture seems dry, add a tablespoon more buttermilk (or more as needed). If necessary, knead gently with your hands to help the dough come together.
- Dust your work surface with flour and turn the dough out onto it. Using your hands, pat the dough into a rectangle about 1½ inches thick. Using a biscuit cutter or any round cutter (I use a 2.5-inch biscuit cutter), cut each disk into about 8 circles. Gather the scraps together and repeat. Transfer scones to prepared sheet pan. (I like to chill my scones for 20 minutes at this point before baking them; you also can freeze the scones at this point — see notes above.) Brush the top with melted butter. Sprinkle with sugar. Note: You also can simply cut these into triangles or rectangles, which is easier.
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