Fast Abstract
These Lemon Blueberry Scones are comfortable, buttery, and bursting with contemporary blueberries and vivid lemon taste. Topped with a tangy lemon glaze, they’re excellent for breakfast, brunch, or a candy afternoon deal with. This straightforward, no-fuss recipe comes collectively in below an hour and makes use of easy substances you most likely have already got at house.
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Lemon Blueberry Scones Glaze – Higher Than Bakery!
I’ve at all times thought scones are significantly underrated. They’re one in all my all-time favourite baked treats (apart from cookies)—comforting, versatile, and ideal anytime of the day. Whereas some individuals consider scones as dry or crumbly in all of the flawed methods, I promise you: my scones are undoubtedly not! No exaggeration—these home made Lemon Blueberry Scones simply rival (or beat!) something from a bakery.
The scones are comfortable, tender, and filled with taste, with simply the appropriate stability of sweetness and brightness. Every chew is full of juicy blueberries and vivid lemon taste, due to contemporary zest labored proper into the dough. And the of entirety? A shiny lemon glaze that provides simply the correct quantity of sweetness and tang.
These scones are excellent for nearly any event—brunch with buddies, afternoon tea, vacation breakfasts, or just a comfortable morning at house. You may as well serve them for dessert with whipped cream and further blueberries, type of like a shortcake.
Whether or not you’re new to baking scones or already a fan, this recipe will make you fall in love over again. They’re pleasant!
Maria’s Suggestions for Good Scones
- Rub lemon zest into the sugar: Earlier than mixing the dry substances, use your fingers to rub the lemon zest into the sugar till it’s aromatic. This releases the important oils and boosts the lemon taste all through the dough.
- Use chilly butter: Chilly butter creates that excellent flaky texture. Lower it into cubes and chill earlier than mixing.
- Don’t overmix: Overworking the dough makes scones robust. Combine simply till every part comes collectively.
- Frozen blueberries? No drawback: Don’t thaw them earlier than mixing—they’ll maintain their form higher and received’t dye the dough purple.
- Chill earlier than baking: Pop your reduce scones into the freezer for quarter-hour earlier than baking for a greater rise and flaky texture.
Lemon Blueberry Scones
These scones are tender, buttery, and bursting with contemporary blueberries and lemon zest. Completed with a sweet-tart lemon glaze, they’re straightforward to make and ideal for breakfast, brunch, or a light-weight dessert.
For the scones:
- 1/4 cup granulated sugar
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons chilly unsalted butter. reduce into 1/4-inch cubes
- 1 cup heavy cream. plus 1 tablespoon for brushing the scones
- 1 teaspoon pure vanilla extract
- 1 cup blueberries, contemporary or frozen (don’t thaw frozen berries)
- 2 tablespoons turbinado sugar
For the lemon glaze:
- 1 cup confectioners’ sugar
- 2 tablespoons contemporary lemon juice
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Preheat oven to 400 levels F. Line a big baking sheet with a Silpat baking mat or parchment paper. Put aside.
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In a big bowl, mix the granulated sugar and lemon zest. Rub collectively together with your fingers till aromatic. Add the flour, baking powder, and salt. Whisk till mixed.
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Utilizing a pastry blender or your fingers, shortly reduce the chilly butter into the flour combination. Combine till combination resembles coarse meal, with a number of bigger butter lumps.
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In a small bowl, whisk collectively 1 cup heavy cream and vanilla extract. Pour the liquid substances over the flour combination and stir with a spatula till dough begins to kind. Don’t over combine. Gently fold within the blueberries.
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Switch dough to a floured countertop and gently push the dough collectively together with your fingers, simply till it kinds a ball. Type the dough right into a circle by patting the dough and gently urgent the dough. You need the scones to be about 1-inch thick. Don’t overwork the dough. You need to work shortly so the butter doesn’t get too heat. Use a pointy knife to chop the scones into 8 triangles.
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Place scones on ready baking sheet and put within the freezer for 15 to twenty minutes. It will forestall the scones from spreading when baking.
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Take away the scones from the freezer. Use a pastry brush to brush the tops of the scones with the extra heavy cream. Sprinkle the scones with turbinado sugar.
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Bake for 18 to 23 minutes, or till scones are golden brown on the underside and across the edges. Let the scones cool on the baking sheet for five minutes after which switch to a wire cooling rack.
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Whereas the scones are cooling, make the lemon glaze. In a small bowl, whisk the confectioners’ sugar and lemon juice collectively. Drizzle the glaze over the scones. Take pleasure in!
Easy methods to Retailer: At room temperature: Retailer in an hermetic container for as much as 2 days. Within the freezer: Freeze baked scones (with out glaze) for as much as 3 months. Thaw at room temp and reheat within the oven. Add glaze after reheating.
Energy: 374kcal, Carbohydrates: 51g, Protein: 4g, Fats: 18g, Saturated Fats: 11g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 5g, Trans Fats: 0.3g, Ldl cholesterol: 56mg, Sodium: 224mg, Potassium: 237mg, Fiber: 1g, Sugar: 27g, Vitamin A: 710IU, Vitamin C: 4mg, Calcium: 95mg, Iron: 2mg
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Steadily Requested Questions
- Can I exploit milk as a substitute of heavy cream? In case you use milk, the scones shall be much less tender and never as wealthy. Half-and-half is a greater substitute in the event you don’t have heavy cream.
- Can I make these scones forward of time? Completely. You’ll be able to freeze the unbaked scones, then bake them straight from frozen—simply add a number of further minutes to the baking time.
- Can I exploit frozen blueberries? Sure, however don’t thaw the berries and gently fold them in. The scones could be a little bit extra blue/purple in coloration.
- Why did my scones unfold an excessive amount of? This normally occurs when the butter will get too heat or the dough is simply too moist. Make certain your substances are chilly and don’t skip the freezing step earlier than baking.
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