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 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.
AMAZING LEMON SCONES
These are so delicious they just melt in your mouth! They have a bakery back home that has these amazing lemon scones that I was addicted to. Through much trial and error I think I've got them!
Provided by ANGELSTAR
Categories Bread Quick Bread Recipes Scone Recipes
Time 55m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
- Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.
- Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
- While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
- Drizzle glaze over warm scones.
Nutrition Facts : Calories 446.4 calories, Carbohydrate 61.9 g, Cholesterol 54 mg, Fat 20.6 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 12.9 g, Sodium 487.9 mg, Sugar 32.2 g
BLUEBERRY LEMON SCONES
These scones very easy and delicious with a cup of coffee or tea! The scones look so yummy with the little pieces of zest and blueberries mixed in them.
Provided by LaurietheLibrarian
Categories Scones
Time 23m
Yield 12 scones, 6 serving(s)
Number Of Ingredients 10
Steps:
- Turn your oven on to 375 degrees.
- Combine the dry ingredients in a bowl.
- Slice in the cold butter and blend with a pastry blender till the mixture is like a coarse meal texture. (You may use two knives and "cut" the butter in by slicing in an "X" pattern if you don't have a pastry blender.).
- Pour the squeezed lemon juice in a measuring cup.
- Crack the egg in the measuring cup with the lemon juice.
- Pour in enough milk into the SAME measuring cup until you have about 1 cup of liquid total.
- Gently mix the wet and dry ingredients.
- Mix in the blueberries.
- Knead the dough on floured board 4 to 5 times and pat out to about 1" thick.
- Cut with cookie cutter or slice into triangles and place on greased cookie sheet.
- Bake for 12-15 minutes or until done.
- *You may sprinkle sliced almonds on before baking*.
Nutrition Facts : Calories 510.4, Fat 24.5, SaturatedFat 14.9, Cholesterol 96.3, Sodium 491.2, Carbohydrate 65.5, Fiber 1.7, Sugar 17.1, Protein 7.8
BLUEBERRY LEMON SCONES
One of my patients- as a thank you - brought in these beautiful scones - the taste was different than most scones I had in the past - with a crisp lemon zest and not dry at all - so I say thanks Linda and I am taking the privilege of sharing her recipe with all of you!!! enjoy...
Provided by Ravenseyes
Categories Scones
Time 25m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Sift together flour, baking powder, salt and sugar; mix in a large bowl. Cut in butter using a pastry blender or 2 forks. The butter pieces should be coated with flour and resemble crumbs. Add lemon zest.
- In another bowl, mix cream and egg; add to flour mixture. Mix just to incorporate, do not overwork the dough.
- Toss blueberries in flour, then fold into batter. Drop large tablespoons of batter on an ungreased cookie sheet lined with parchment. Sprinkle scones with sugar in the raw to coat tops.
- Bake for about 15 - 20 minutes until lightly browned. Serve hot or warm.
- (Enjoy! Can be warmed the next day in the microwave oven- 15-20 seconds, if there are any left!).
Nutrition Facts : Calories 140.9, Fat 7.3, SaturatedFat 4.4, Cholesterol 33.8, Sodium 198.2, Carbohydrate 17.1, Fiber 0.8, Sugar 5.4, Protein 2.1
DEWBERRY-LEMON SCONES
Use any kind of berries to create these delicious lemon-flavored scones. Dewberries, blackberries, or blueberries are wonderful in this recipe that I adapted to suit my family's tastes.
Provided by sueb
Categories Bread Quick Bread Recipes Scone Recipes
Time 40m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine flour, sugar, baking soda, and lemon zest in a bowl. Cut in butter until the mixture resembles coarse crumbs. Fold dewberries in gently. Add 1/2 cup soy milk and stir to combine. Add just enough additional soy milk until dough leaves the sides of the bowl and forms a ball.
- Place dough on a floured surface and knead about 10 times. Transfer dough to a parchment paper and spread into a 10-inch circle. Score the circle into 12 wedges and move parchment paper with dough onto a baking sheet.
- Bake in the preheated oven until browned, 20 to 25 minutes. Serve warm.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 18.4 g, Cholesterol 10.2 mg, Fat 4.5 g, Fiber 2.6 g, Protein 3 g, SaturatedFat 2.5 g, Sodium 140.8 mg, Sugar 5.1 g
BLUEBERRY SCONES
These scones are easy as pie. Best enjoyed still warm from the oven and smothered in generous helpings of butter and jam
Provided by Edd Kimber
Categories Afternoon tea, Brunch, Snack
Time 40m
Yield makes 8
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/ gas 6 and line a baking tray with parchment. To make the scones, put the flour, baking powder, sugar and lemon zest in a large bowl and mix together to combine. Add the butter and use your fingers to rub into the flour until the mixture resembles coarse breadcrumbs (don't rub too thoroughly; some larger lumps are preferable). Add the blueberries and toss together.
- In a small jug, mix together the cream, vanilla and eggs, and pour into the mixture. Use a cutlery knife to stir together until the mixture starts to form a dough. Tip onto the work surface and use your hands to gently knead until the dough just comes together. Lightly flour your work surface and flatten the dough into a disc about 2.5cm thick. Use a sharp knife to cut it into eight triangles.
- Transfer the scones to the prepared baking tray. Beat the remaining egg, then lightly brush it over the top of each scone. Bake in the oven for about 20-25 mins or until deep golden brown. Will keep for up to 3 days in an airtight container.
Nutrition Facts : Calories 329 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
MEYER LEMON CRANBERRY SCONES
Categories Bread Milk/Cream Food Processor Breakfast Brunch Dessert Bake Cranberry Lemon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. and line a large baking sheet with parchment paper.
- With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
- In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
- In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
- In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
- On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
- Serve scones warm with crème fraîche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.
RASPBERRY SCONES RECIPE
The secret to good raspberry scones is to handle the dough as little as possible and to use cold ingredients to achieve flaky layers; that's about it! These are proper raspberry scones-ones that will heal any bad day, bad week, or like in this case: a broken heart. Have them during the holidays, during a break-up, in the dead of winter, in the middle of summer, at the heart of Spring- they're exceptional.
Provided by Sophisticated Gourmet
Categories Bread
Time 55m
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the butter and rub it into the flour mixture with your fingertips, two butter knives, or a pastry blender until the mixture resembles coarse meal and no pieces of butter are larger than a pea.
- In a glass measuring cup, beat together the cream, egg, and vanilla. Pour the cream mixture into the flour and butter mixture, and stir until a dough forms.
- Lightly flour a clean work surface and turn out the dough. Scatter the raspberries on top of the dough and gently kneading the raspberries into the dough for 10 seconds, until the raspberries are evenly distributed throughout.Do note that because of the raspberries, the dough will be quite moist at this point; so be sure to lightly flour the work surface as needed to prevent sticking.
- Pat the dough into a square about 3/4 in/2 cm thick and let it rest for 15 minutes. Preheat the oven to 425ºF/220ºC and line a rimmed baking sheet with parchment paper.
- Once the oven has preheated, use a knife to cut the dough into 9 squares and put them on the prepared baking sheet. Or use a 2-inch /5cm round cutter or the rim of a glass dipped in flour to punch out circles of dough. Be sure to cut them as closely to one another as possible; you should get 6 rounds, and when you pat the dough back together (it doesn't need to be a square this time), you should be able to get 3 more rounds. Avoid re-rolling the dough during this second stage, as this will result in tough scones.
- In a small bowl, beat together the egg, sugar, and salt. Lightly brush the tops of the dough pieces with the mixture and wait 1 minute until the topping sets. Sprinkle the tops with more sugar (about 1/2 tsp per scone) and bake for 13 to 18 minutes, until the scones are golden brown. Be sure to rotate the pan halfway through baking.
- Allow the scones to sit on the pan for 2 minutes before transferring them to a cooling rack to cool slightly for 5 to 10 more minutes before serving.
- Serve the same day with butter, jam, and a delicious warm beverage.
Nutrition Facts : Calories 701 calories, Carbohydrate 65 grams carbohydrates, Cholesterol 165 milligrams cholesterol, Fat 48 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 29 grams saturated fat, ServingSize 1, Sodium 299 grams sodium, Sugar 38 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
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Estimated Reading Time 2 minsCalories 383 per servingTotal Time 1 hr
- Preheat oven to 400 degrees then line a baking sheet with parchment paper. In a large mixing bowl, mix flour, baking powder, cinnamon, baking soda and salt until well combined.
- Use a pastry cutter to cut in butter until mixture is crumbly and butter is pea-sized. In a separate bowl, mix sugar, egg and cream until evenly combined and sugar is dissolved.
- Add wet mixture to the dry ingredients and stir until just combined. Gently fold in the blueberries then form dough into a ball and roll or pat to ½" thickness. The dough will be about 9"–10" in diameter.
- Cut the dough like a pizza into eight equal pieces and transfer to prepared baking sheet. Brush the tops of scones with additional heavy cream and sprinkle with coarse sugar.
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From plantbasedonabudget.com
Cuisine AmericanTotal Time 35 minsCategory Breakfast, DessertCalories 316 per serving
- Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with a silicone mat or parchment paper. In a large bowl, combine the flour, baking soda, baking powder, and salt. Mix well to distribute ingredients evenly. Add sugar, margarine, zest, blueberries, and milk and stir until everything is mixed. (If you use blackberries or raspberries- fresh are best. You can choose to use frozen, but they tend to break up and turn the scone red/purple.)
- Flour a large dry surface and flatten out the dough. Work the dough into a ½ inch circle. Cut the dough like a pizza- that will give you a nice “coffee house” style cut for your scones.
- Brush milk on tops of scones and sprinkle with sugar. Bake for about 13 to 15 minutes or until scones are a little brown on top.
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- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. Add the flour, baking powder, salt. Whisk until combined. Set aside.
- Place the cold cream cheese, butter, and eggs in the bowl of a food processor fitted with the metal blade and pulse to combine, about 6 to 8 times. Scrape down the bowl and add the dry ingredients, milk, and lemon juice. Pulse 3 more times and scrape again. Pulse a few more times until the dough comes together.
- Remove the dough from the food processor and place on a lightly floured work surface. Fold the dough over on itself a few times to make it smoother. Don't overwork the dough.
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4.1/5 (8)Estimated Reading Time 7 mins
- Preheat oven to 400 degrees. Line a large baking sheet a silicone baking mat or with parchment paper, set aside.
- Toss the grated butter into the flour mixture and combine it with a a fork, or your fingers until the mixture resembles large crumbs. Set aside.
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- Add the cold chunks of butter and cream cheese to the flour mixture and use a pastry cutter to cut them into the dry ingredients until it resembles coarse cornmeal with pebbles.
- Add the lemon zest and chopped cranberries. Toss until evenly combined with the dry ingredients.
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5/5 (3)Estimated Reading Time 4 minsCategory SconesTotal Time 40 mins
- Whisk together powdered sugar, lemon juice (beginning with 2 Tbsp), and zest. If the glaze is too thick, add in the remaining Tbsp of lemon juice, and mix until it has reached the desired consistency. Pour over warm scones and enjoy!
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4.7/5 (3)Total Time 36 minsCategory BreakfastCalories 285 per serving
- Place the flour, sugar, lemon zest, baking powder, and salt in the bowl of a food processor, and pulse to combine.
- Cut the butter into pieces, and add it to the food processor. Pulse the food processor until the mixture resembles coarse meal. With the food processor running on low speed, stream in the cream.
- When the dough has gathered itself into a ball, turn off the food processor and divide the dough into two equal portions. Gently knead the blueberries into each portion of dough.
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- Strawberry. Scientific name: Fragaria x ananassa. Taste: sweet, juicy, slightly acidic. Health benefits: Bring on the antioxidant, polyphenol and anti-inflammatory perks.
- Blueberry. Scientific name: Cyanococcus. Taste: sweet, floral, sometimes sour. Health benefits: Blueberries are loaded with heart-healthy potassium, folate, fiber and vitamin C. Like strawberries, blueberries boast plenty of memory-boosting antioxidants and anti-inflammatory properties.
- Raspberry. Scientific name: Rubus idaeus. Taste: tart-sweet. Health benefits: Not only do raspberries have 8 grams of fiber per serving, but they’re packed with diverse antioxidants and anti-inflammatory phytonutrients.
- Blackberry. Scientific name: Rubus. Taste: tart-sweet, sometimes sour. Health benefits: One cup of blackberries contains about 2 grams of protein and an impressive 8 grams of fiber.
- Cranberry. Scientific name: Vaccinium subgenus Oxycoccus. Taste: tart, bitter. Health benefits: Cranberries are rich in antioxidants and have anti-inflammatory properties.
- Boysenberry. Scientific name: Rubus ursinus x Rubus idaeus. Taste: sweet, tangy, floral. Health benefits: Boysenberries—a cross between a raspberry, blackberry, dewberry and loganberry—are packed with fiber, vitamins and minerals.
- Lingonberry. Scientific name: Vaccinium vitis-idaea. Taste: sour, slightly sweet. Health benefits: Like most berries, lingonberries are high in antioxidants, flavonoids and anti-inflammatory agents.
- Elderberry. Scientific name: Sambucus. Taste: tart-sweet, earthy, bright. Health benefits: Elderberries, which grow on the same tree as elderflowers, are most beloved for their immune-boosting properties.
- Huckleberry/Bilberry. Scientific name: Vaccinium. Taste: sour, bitter, sweet. Health benefits: Huckleberries are similar to blueberries in appearance but contain less sugar, and hence have a bitterer flavor.
- Goji Berry/Wolfberry. Scientific name: Lycium barbarum. Taste: bittersweet when raw; tart-sweet and slightly bitter when dried. Health benefits: Hailing from Asia, goji berries have been used in traditional Chinese, Korean, Vietnamese and Japanese medicine since at least the third century.
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