BLUEBERRY AND MEYER LEMON SCONES
These blueberry and Meyer lemon scones are airy and buttery with a burst of blueberries and an addicting tangy lemon glaze.
Provided by Vy Tran
Categories Breakfast
Time 40m
Number Of Ingredients 14
Steps:
- Sift flour, sugar, baking powder, baking soda, and salt into a mixing bowl.
- In a food processor, add the dry ingredients and butter and pulse about 10-12 times. The mixture should resemble coarse bread crumbs with some small pieces of butter.
- Transfer the flour mixture to a large mixing bowl. Add the blueberries and lemon zest and toss gently to coat.
- In another mixing bowl, combine cream, egg, vanilla, and whisk to combine.
- Pour a little of the cream mixture at a time into the flour mixture and use a spatula or your hands to work the cream into the flour mixture as you gradually rotate the bowl in a folding motion, not a stirring motion. Mix just until the dough comes together.
- Preheat the oven to 425 degrees F.
- Line a half-sheet pan with parchment paper.
- Use a 2 ½ inch diameter ice cream scoop, portion the dough, rounded side up, onto the parchment paper about 1 inch apart.
- Brush the top of the scones with cream and sprinkle the sanding sugar on top.
- Place the baking sheet on the middle rack and bake for 10 minutes. Rotate the pan and bake for another 5-7 minutes until light golden brown or a toothpick inserted into the center of the scone comes out clean.
- Remove the scones from the oven and let them rest for 5 minutes on the baking sheet before transferring to a wire rack to cool.
- To make the lemon glaze, in a bowl add the confectioners' sugar, lemon juice and zest and stir until well combined.
- Drizzle the glaze of the warm scones. If the glaze is too thick, add a few drops of lemon juice.
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.
LEMON BLUEBERRY SCONES
Light and tender scones, bursting with blueberries and the fresh taste of lemon. The optional lemon glaze takes these over the top.
Provided by Kim's Cooking Now
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
- Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
- Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl. Stir into flour mixture and mix just until slightly moistened.
- Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
- Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
- Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 39.9 g, Cholesterol 79.2 mg, Fat 19.4 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 332.3 mg, Sugar 14.2 g
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.
More about "blueberry and meyer lemon scones food"
MEYER LEMON BLUEBERRY SCONES - WHAT'S GABY COOKING
Web Mar 13, 2015 Instructions Preheat the oven to 400 degrees F. Combine the flour, baking powder, salt, and sugar and gently whisk together. Add …
From whatsgabycooking.com
4.9/5 (8)Total Time 35 minsCategory Breakfast, Dessert, SnackCalories 317 per serving
From whatsgabycooking.com
4.9/5 (8)Total Time 35 minsCategory Breakfast, Dessert, SnackCalories 317 per serving
- Combine the flour, baking powder, salt, and sugar and gently whisk together. Add the grated cold butter to the dry mixture and toss to combine so the butter is evenly distributed.
- Fold the blueberries and lemon zest into the dry mixture. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
- Form 12 medium sized mounds out of the dough. The size can vary depending on if you want to stretch the recipe to make more. Arrange them on a parchment lined baking sheet and bake in the pre-heated oven for 16-20 minutes, or until the top just barely turned golden brown.
LEMON BLUEBERRY SCONES RECIPE | KING ARTHUR BAKING
Web A bountiful blueberry scone recipe. Brush the scones with melted butter, and sprinkle with sugar. Bake for 20 minutes, or until lightly browned and a toothpick or cake tester inserted into a scone comes out dry. Cool …
From kingarthurbaking.com
From kingarthurbaking.com
PERFECT BLUBERRY CREAM SCONES - AN EASY RECIPE, TOO!
Web Apr 10, 2014 Cook15 minutes Total25 minutes Serves 32 small scones Ingredients For the scones: 3 1/4 cups all-purpose flour 1/2 cup granulated sugar 1 tablespoon plus 1 teaspoon baking powder 1/4 teaspoon salt 2 …
From bunsinmyoven.com
From bunsinmyoven.com
LEMON BLUEBERRY SCONES! - JANE'S PATISSERIE
Web Jul 6, 2018 Instructions. Preheat your oven to 220ºc/200ºfan, and place a lined tray in the oven to preheat. Tip the self-raising flour, sea salt, baking powder, and cold and cubed unsalted butter into a food processor and …
From janespatisserie.com
From janespatisserie.com
LEMON BLUEBERRY SCONES RECIPE - SIMPLY RECIPES
Web Mar 21, 2022 Lemon Blueberry Scones. Glazed lemon blueberry scones! Made with yogurt to keep them light and fluffy. Easy food processor dough.
From simplyrecipes.com
From simplyrecipes.com
GLAZED LEMON BLUEBERRY SCONES - SALLY'S BAKING ADDICTION
Web Aug 6, 2015 First, mix the dry ingredients together. You need flour, sugar, baking powder, salt, and fresh lemon zest. Second, cut cold butter into the dry ingredients. You can use a pastry cutter, 2 forks, or your hands. A …
From sallysbakingaddiction.com
From sallysbakingaddiction.com
MEYER LEMON AND BLUEBERRY SCONES - THE REDHEAD BAKER
Web Feb 1, 2013 Ingredients 1 large egg ⅔ cup reduced fat buttermilk Zest from 2 meyer lemons 2 cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder ¼ teaspoon salt 5 tablespoons cold unsalted butter, cut …
From theredheadbaker.com
From theredheadbaker.com
BLUEBERRY LEMON SCONES - I AM BAKER
Web Oct 17, 2019 Blueberry Lemon Scones. I am definitely on a scone kick! And, since I figured out some tricks to make a no-fail scone with the perfect crumb and golden-brown top, I am adding ingredients to make a variety …
From iambaker.net
From iambaker.net
MEYER LEMON AND DRIED BLUEBERRY SCONES RECIPE
GLAZED MEYER LEMON SCONES - THE KITCHEN MAGPIE
Web Feb 9, 2018 Whisk together the flour, lemon zest, sugar,baking powder and salt in a large mixing bowl attached to a stand mixer with the paddle attachment. Add in the butter , …
From thekitchenmagpie.com
From thekitchenmagpie.com
VEGAN MEYER LEMON BLUEBERRY SCONES - THE HAPPINESS IN HEALTH
Web 14 A few days ago, Peter and I were at Sam’s Club. As we strolled the aisles of this big box store, loading our oversize cart with far too many bulk cheeses and 24-pack paper towel …
From thehappinessinhealth.com
From thehappinessinhealth.com
EASY LEMON BLUEBERRY SCONES - FAVORITE FAMILY RECIPES
Web Jun 5, 2023 Cut into 8 slices, like a pizza. Place on a lightly greased baking sheet and chill in the fridge for about 15 minutes. While the dough is chilling, preheat the oven to 450. …
From favfamilyrecipes.com
From favfamilyrecipes.com
BLUEBERRY MEYER LEMON SCONES - CHEZ US
Web Feb 7, 2012 Recipe: Blueberry Meyer Lemon Scones. Ingredients: 2 cups all-purpose flour, + 2 tablespoons. 1/4 cup sugar. 2 teaspoons baking powder. 1 teaspoon salt. 1/8 …
From chezus.com
From chezus.com
PIN ON BLOGGERS' BEST BAKING RECIPES - PINTEREST
Web Michelle Verkade ~ A Latte Food. 82k followers. Favorite Dessert Recipes. Best Breakfast Recipes. Best Cookie Recipes. Brunch Recipes. Homemade Cheesecake. Homemade …
From pinterest.ca
From pinterest.ca
MEYER LEMON BLUEBERRY SCONES - A BREAKFAST TREAT - JUST SAVOR IT
Web Jan 14, 2018 In a large bowl whisk together flour, 1/2 cup + 1 Tbsp granulated sugar, salt, baking soda, baking powder and lemon zest. Cut cold butter in small dice and add it into …
From justsavorit.com
From justsavorit.com
BLUEBERRY SCONES WITH MEYER LEMON GLAZE - A PERFECT FEAST
Web The Ingredients Needed for Blueberry Scones with Meyer Lemon Glaze. Meyer Lemons- These are a variety of lemons, that smell and taste really great. Of course, you can use a …
From aperfectfeast.com
From aperfectfeast.com
MEYER LEMON AND DRIED BLUEBERRY SCONES - EAT THIS MUCH
Web Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried wild blueberries and toss to coat. Mix 1 cup …
From eatthismuch.com
From eatthismuch.com
MEYER LEMON AND DRIED BLUEBERRY SCONES RECIPE | BON APPéTIT
Web Nov 30, 2006 Step 1 Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large …
From bonappetit.com
From bonappetit.com
LEMON BLUEBERRY SCONES IN 2023 | LEMON SCONES RECIPE, BLUEBERRY …
Web Mom on Timeout | Delicious, easy recipes for your family! 608k followers. Lemon Desserts. Lemon Recipes. Fruit Recipes. Homemade Recipes. Delicious Desserts. Dessert …
From pinterest.com
From pinterest.com
BLUEBERRY AND MEYER LEMON SCONES - SPOON UNIVERSITY
Web Oct 30, 2014 Easy Prep time: 15 minutes Cooking time: 15-20 minutes Total time: 30-35 minutes Servings: 5-8 Ingredients: 1 ½ tablespoons freshly grated lemon zest 2 ½ cups …
From spoonuniversity.com
From spoonuniversity.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love