Hello, I am Marie. Today, we’re going to make lemon blueberry scones 🍋 recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Lemon blueberry scones 🍋 Recipe
Lemon blueberry scones 🍋 is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Lemon blueberry scones 🍋 is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can cook lemon blueberry scones 🍋 using 13 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Lemon blueberry scones 🍋:
- Prepare 2 c. All-purpose flour
- Prepare 6 T. Granulated sugar
- Get 1 T. Fresh lemon zest (about one lemon)
- Prepare 2 & 1/2 t. Baking powder
- Get 1/2 t. Salt
- Take 1/2 c. Unsalted butter, frozen
- Prepare 1/2 c. Heavy cream (add, 2T. for brushing) see last step for sub
- Make ready 1 large egg
- Prepare 1 & 1/2 t. Vanilla
- Take 1 heaping cup blueberries (if frozen, don’t thaw)
- Make ready Lemon Icing
- Take 1 c. Powdered sugar
- Prepare 3 T. Lemon juice
Steps to make Lemon blueberry scones 🍋:
- Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized cbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
- Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
- Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
- Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.—you can skip this, but it helps scones to hold form.
- Meanwhile, preheat oven to 400°F
- Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
- Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.
- Make the icing:Â Whisk the icing ingredients together. Drizzle over warm scones.
- Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
- Instead of 1/2c heavy cream, you can use 1/4c Greek yogurt, 2T water, and 2T melted butter OR 1/4c yogurt and 1/4c milk
So that’s going to wrap it up for this special dish lemon blueberry scones 🍋 recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
