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 SCONES WITH LEMON GLAZE
These lemon scones are soft, tender, incredibly tender and topped with a sweet lemon glaze.
Provided by Bettie
Categories Biscuits & Scones
Time 25m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl whisk together the flour, sugar, baking powder, and salt, until well combined.
- Add the pieces of cold butter into the dry ingredients. Cut the butter into the dough using a pastry cutter or a fork until the texture or coarse meal.
- Lightly whisk together the heavy cream (or half and half or buttermilk), the egg, lemon zest, and lemon juice together. Add the wet ingredients into the bowl with the dry ingredients and stir just until combined. Do not over-mix.
- Lay the dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Be gentle so that you do not overwork the dough. Pat the dough out to an 8 or 9 inch circle (about 1 inch thick) and cut into 8 triangle shaped pieces.
- Gently transfer the scones onto the prepared baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar or sanding sugar, if desired.
- Bake at 425 F (220 C) for 12-15 minutes until golden brown. Allow the scones to cool completely before glazing.
- To make the lemon glaze by whisking the powdered sugar and lemon zest with the lemon juice little by little until you have a thick but pour-able consistency.
- Store leftovers completely cooled in an airtight container for up to 2 days. OR wrap cooled scones in plastic wrap or in a ziplock freezer bag and store in the freezer for up to 3 months. Refresh in the oven at 300F (150C) until warmed through
THE BEST GLAZED MIXED BERRY SCONES
The Best Scone Recipe - These homemade scones are incredibly EASY, NOT DRY, you don't need to dirty a mixer, and are guaranteed-to-disappear weekend breakfast or brunch!! Made with common pantry and fridge ingredients and you can use frozen fruit!!
Provided by Averie Sunshine
Categories Bread, Rolls, Muffins & Breakfast
Time 33m
Number Of Ingredients 13
Steps:
- Preheat oven to 400F. Line a baking sheet with a Silpat or parchment; set aside.
- In a large bowl, add 2 cups flour, granulated sugar, baking powder, optional salt, and whisk to combine.
- Add the butter, and with a pastry cutter or two forks, cut the butter in. You can use a food processor, but I find not having to wash it is a big time-saver. I smoosh the butter with forks and when it's the size of large marbles, I use my hands and knead it in. It will feel like semi-wet, cool sand. Some larger pea-sized butter clumps are okay; set bowl aside.
- In a small bowl, add the egg, sour cream, vanilla, and whisk to combine until smooth.
- Pour wet mixture over dry, and fold until just combined with a soft-tipped spatula; don't overmix or scones will be tough. Dough will be wet and shaggy.
- Fold in the berries and optional zest.
- Sprinkle about 2 tablespoons flour over a Silpat or clean work surface and lightly coat hands.
- Turn dough out onto surface and knead it into a 8-inch round, approximately. Dough is very moist, wet, sticky, and tacky, but if it's being too stubborn or too wet to come together, sprinkle with flour 1 tablespoon at a time until you get it to come together and into a round.
- With a large knife, slice round into 8 equal-sized wedges.
- Using a flat spatula or pie turner, transfer wedges to prepared baking sheet spaced at least 2-inches apart. Do not crowd because scones puff and spread while baking. Tip - try to make sure there are no exposed berries touching the baking sheet because they'll be prone to burning.
- Optionally, sprinkle each wedge with a generous pinch of turbinado sugar, about 1 teaspoon each.
- Bake for about 18 minutes, or until scones are very lightly golden and cooked through. 18 minutes in my oven with frozen fruit is perfect, but if using fresh fruit, baking time will likely be reduced. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter. Because they're baking in quite a hot oven, watch them closely starting after about 15 minutes to ensure the bottoms aren't getting too browned.
- Allow scones to cool on baking tray for about 5 minutes before removing and transferring to a rack to finish cooling. While the scones cool, make the glaze.
- In a small bowl, combine the confectioners' sugar and cream (or citrus juice).
- Whisk together until smooth. Depending on desired consistency, you may need to play with the cream and sugar ratios slightly.
- Evenly drizzle the glaze over the scones before serving.
Nutrition Facts : Calories 393 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 232 milligrams sodium, Sugar 29 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
RASPBERRY LEMON SCONES WITH LEMON GLAZE
Steps:
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. For the scones; sift together all the dry ingredients and zest of one lemon. Using a pastry cutter or 2 forks, blend the butter into the flour until it resembles wet crumbly sand. Make a well in the center and pour in the heavy cream, mix just until combined making sure not to over work the dough. Fold in the raspberries, be careful not to mash or break the berries. Press the dough out onto a floured surface forming a rectangle approx: 12x3 by 1 1/4 inches {thick}. Cut the rectangle in to half {width wise} then cut those halves into half, forming 4 rectangles. Next cut across the 4 rectangles lengthwise creating 8 squares. Next cut diagonal leaving you with 16 triangles. Brush the tops with a little heavy cream and bake for 15-20 minutes. Let the scones cool a little before applying the glaze. For the glaze; sift the powdered sugar and whisk in the strained lemon juice. Whisk in the butter and zap it in the microwave for 30 seconds. Whisk again and set aside until scones are slightly cooled. Drizzle, Brush or Dunk the scones in the glaze... which ever you prefer!
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.
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EASY RASPBERRY LEMON SCONE RECIPE | FROM SCRATCH SCONES
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- In a mixing bowl, whisk the flour, baking powder, and salt together. I recommend using a whisk because it will remove any clumps.
- Next, take a cheese grater, and use it to grate the butter into the flour mixture. Then use your fingers to mix the butter into the flour, until it resembles fine breadcrumbs. Stir in the granulated sugar and lemon zest.
- Crack the egg into a one cup liquid measuring cup. Add the lemon juice. Add enough milk so that the mixture measure 200 ml (7 ounces). Whisk to combine.
RASPBERRY LEMON SCONES - BAKING THE GOODS
From bakingthegoods.com
Cuisine SconesEstimated Reading Time 9 minsCategory BreakfastTotal Time 50 mins
- If using fresh raspberries, scatter them on a parchment or wax paper lined baking sheet and place in the freezer for at least 20-30 minutes while you prep the rest of the ingredients.
- Add the cold butter, cut into 1/4" cubes. Use either a pastry blender, the two butter knife method or squish the butter between your fingers to cut the butter into the dry ingredients, until butter pieces are the size of peas or large pearls.
- Whisk the buttermilk or heavy cream, eggs, 2 tablespoons of the juice from the lemon and the vanilla together in a small bowl. Reserve the rest of the lemon juice for the icing.
RASPBERRY LEMON SCONES | FROZEN ... - FOOD MEANDERINGS
From foodmeanderings.com
5/5 (8)Total Time 40 minsCategory Breakfast, Brunch, SnackCalories 222 per serving
- Heat the oven to 400°F and arrange a rack in the middle. Line a baking sheet with parchment paper and set aside. Lightly flour a large plate; set aside.
- Combine the measured flour, 1/4 cup of the sugar, the baking powder, lemon zest, anise, fennel and salt in a large bowl and whisk to break up any lumps. Using a pastry blender, 2 knives or cheese grater (as in photo in notes below) and cut the butter into the flour mixture until small, pea-sized pieces remain.
- Pour in 3/4 cup of the cream and, using your finger, mix until just incorporated and a rough, slightly sticky mound has formed (not all of the flour will be incorporated).
- Turn the dough and loose flour out onto a work surface and knead until most of the flour is incorporated and the dough just holds together (be careful not to overwork it). Lightly flour a rolling pin and the work surface. Using your hands, roughly form the dough into a rectangle, keeping the long edge toward you. Roll the dough into an 8-by-10-inch rectangle (if the dough cracks, push it back together), again keeping the long edge toward you.
RASPBERRY LEMON SCONES - MARVELOUS MUNCH
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Servings 8Estimated Reading Time 2 minsCategory BreakfastTotal Time 1 hr
RASPBERRY LEMON SCONES - FLOUR ARRANGEMENTS
From flourarrangements.org
5/5 (13)Estimated Reading Time 3 minsCategory Quick BreadTotal Time 25 mins
- Combine flour, sugar, baking powder, salt, and lemon zest in a large wide bowl. Mix to combine.
- Add butter to the dry ingredients and toss it to coat with flour. Working quickly with clean fingers or a pastry blender, rub or cut butter into the flour mixture until it resembles coarse meal.
EASY RASPBERRY SCONES WITH LEMON-VANILLA ICING - FORK ...
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5/5 (22)Category BakingCuisine AmericanTotal Time 45 mins
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until combined. Use a pastry blender to incorporate the butter into the dry ingredients, until a shaggy, sandy mixture forms, with butter pieces about the size of large peas.
- Drizzle the milk and vanilla over the crumbs, and stir with a spatula until mostly combined. When the crumbs are mostly moistened, switch to using your hands, and fold in the frozen berries. Work quickly, and knead, firmly but gently, until all of the flour is combined, and the dough holds together in a large mound.
- Transfer to a lightly-floured work surface, and shape the dough into a flat, round disk, about 1-1/2 inches thick. It does not have to be perfect! Use a bench scraper or sharp knife to cut the dough into 6 wedges.
GLAZED RASPBERRY LEMON SCONES - YOURMARKETINGBFF.COM
From yourmarketingbff.com
Reviews 5Servings 8Cuisine SconeCategory Breakfast, Dessert
- Preheat oven to 400°F. Place baking rack to the middle-low position. Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest. Grate the frozen butter (I use a cheese grater). Toss the grated butter into the flour mixture and combine it with a fork, pastry cutter, or your fingers until the mixture resembles coarse meal. Set aside.
- In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the raspberries.
- Try not to overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands and then transfer to a floured surface. Press the dough into a neat 8″ round disc and cut into 8 equal wedges with a sharp knife. Place scones at least 2 inches apart on the prepared baking sheet.
LEMON RASPBERRY SCONES - MY BAKING ADDICTION
From mybakingaddiction.com
4.4/5 (238)Total Time 32 minsCategory BreakfastCalories 379 per serving
- In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant. Add in the flour, baking powder and salt and mix until combined.
- Grate butter into flour mixture on the large holes of a box grater; use a fork or pastry blender to work in the butter until the mixture resembles coarse meal.
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From mapleandthyme.com
5/5 (1)Category BreakfastCuisine AmericanCalories 508 per serving
- Start by placing ½ cup butter and 1 cup of fresh raspberries on a quarter sheet pan and freezing for at least 30 minutes before you start making this dough.
- While the butter and raspberries are freezing, combine the flour, baking powder, sugar and salt in a large mixing bowl. You’ll zest the lemon right into the dry ingredients.
THE BEST LEMON RASPBERRY SCONES - EAT LOVE NAMASTE
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5/5 (3)Total Time 35 minsCategory Breakfast, Sweets
- In a small mixing bowl, whisk the egg (or make the flax egg by mixing 1 tbsp flaxseed with the 2 tbsp water and set aside for 3 minutes).
- Add room temperature butter, nut milk, cane sugar, lemon juice, and zest to the bowl. Whisk together to combine.
- Toss the flour, baking powder, and salt in a separate bowl. Then add to the wet ingredients a little at a time while stirring with a spatula or wooden spoon.
RASPBERRY SCONES WITH LEMON BUTTER GLAZE - 31 DAILY
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Category SconesCalories 293 per serving
- Whisk together the flour, sugar, baking powder, soda, and salt. Cut the cubed butter into the dry ingredients with a fork, pastry cutter, fingers, or two knives. (Or use a food processor with the metal blade to speed things up. Just a couple of pulses will do.)
- Fold the frozen raspberries into the dry mixture and coat. Make a well in the center and pour in 3/4 cup of buttermilk. It's better to add too little and add more as necessary. Work with the ingredients until it begins to form a dough. You may need to increase the buttermilk. Most often I need a bit more than 3/4 cup and up to about 1 cup.
- Transfer the dough to a floured surface and divide it into 2 parts. Roll each part into a round shape about 1 inch thick. Cut each disc into 6 wedges and place slightly separated on the prepared baking sheet. Brush with additional buttermilk or milk and sprinkle with sanding sugar if desired.
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5/5 (3)Total Time 40 minsCategory BreakfastCalories 475 per serving
- Position rack in lower third of oven and preheat oven to 425. Line cookie sheet with parchment paper.
- In a large bowl, whisk salt, baking powder, and sugar into flour. Using hands or pastry blender, gently cut butter into flour until you have flakes and pebbles of butter mixed throughout.
- Stir 1 cup of cream into the flour and 1 tablespoon lemon juice. Be sure you mix in all the dry flour around the edges. Knead the dough in the bowl just until it holds together.
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- In a the bowl of a food processor, whisk together (or pulse a couple times), the flour, sugar, baking powder and salt. Add the butter to the dry ingredients and pulse until mixture is crumbly, about 45 seconds.
- Transfer to a large bowl and stir in the lemon zest. In a separate bowl or liquid measuring cup, stir together the cream and eggs. Slowly pour the liquid ingredients into the dry, butter mixture. Use a wooden spoon to stir until combined. If mixture is dry, add another tablespoon or two of heavy cream. Dough should be firm and slightly sticky. Avoid overworking it with your hands so the dough remains cold.
- Put some flour on your work surface and place dough on top. Add some flour onto the top of the dough. Gently fold the raspberries into the dough. Do not fold more than three times. It's okay if the raspberries break (it will add a nice swirl to the scones). Pat the dough out into a disk about 8-9 inches in diameter and 1 inch thick. Cut the disk into 8 pieces.
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Total Time 38 minsCalories 337 per serving
- In a small saucepan over medium heat, heat cream and milk until just steaming. Remove from heat and immediately whisk white chocolate into mixture until smooth and melted. (if you're having trouble getting white chocolate to melt, microwave bowl 15-20 seconds)
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- 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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Estimated Reading Time 4 mins
- Place flour, baking powder, sugar, and salt in the bowl of a food processor fitted with a metal blade. Process with six 1-second pulses.
- Remove cover of food processor and sprinkle the butter evenly over the dry ingredients. Add the grated lemon zest. Cover and process with 12 1-second pulses.
- Transfer dough to a large bowl. Mix in raspberries with your hands. Add heavy cream and mix with your hands until dough begins to form.
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