Lemon Blueberry Scones 1 cup milk I used 2% 4 eggs lightly beaten 2 tsp vanilla extract 2 tbsp lemon zest from 1 lemon You must be out maybe in Chilmark or that way? Great blueberry scone recipe.Followed your recipe and did put them in the fridge,before cooking. In a medium bowl, combine sugar and lemon zest; mix with your fingertips until the sugar is moistened and fragrant. In a medium bowl, prepare the glaze by mixing together the melted butter, confectionersâ sugar, vanilla and lemon juice. I’m so glad you found success with the recipe. Just made these last night, turned out amazing!!! Hello, I’m so happy I stumbled across this recipe on pinterest. My Baking Addiction adapted from All Recipes. You can refrigerate the dough overnight then simply shape the scones and bake them the next day. Tender blueberry scones flecked with lemon zest create the perfect breakfast treat. I didn’t have any fresh lemons for zest, only some store bought juice (I know, not ideal, but this was impromptu baking). I used the same recipe to make my chocolate chip scones, except instead of a glaze I sprinkled the scones with coarse sugar before baking. The dough will be sticky first, but as you press, the dough will come together. Start by mixing together some flour, sugar, baking powder and salt in a large bowl. Adjust oven rack to lower-middle position and preheat oven to 400°F. This will help the scones brown in the oven and will give them a nice shine. And that glaze…its almost enough to make you swoon! Use hashtag #theseasonedmom. In a large bowl, whisk together the flour, sugar, baking powder and salt. Is this acceptable? Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal. Right out of the oven with a pipping hot cup of coffee is the way to go! We have a “Birdie” here too. It is paperback and I own and love it. Blueberries and lemon are pretty much one of the happiest marriages in baking land, and combined in a scone they are completely irresistible! Bake for 20 minutes, or until lightly browned and a toothpick or cake tester inserted into a scone comes out dry. To freeze them after baking, let cool completely (do not glaze), place in a ziplock bag, and freeze for up to a month. Work in the butter with a pastry cutter or fork until it resembles coarse meal with a few larger pieces remaining. Your email address will not be published. And as though that wasn’t cute enough, he purchased a “Mom’s Recipe for Love” subway sign for the kitchen. I know that cookbook! Freeze for up to 2 weeks. Working quickly to prevent the dough from getting too warm is key for superior texture. Will have to try these scones. Add the butter and, with the mixer on low speed (or the food processor on “pulse”), mix the butter into the flour until the butter is the size of peas. Cool completely on a rack. Check these out…I have and love both! Secondly, if I use fresh blueberries, wont they squish in the dough when I kneed it? When I saw that Ina Garten (the "Barefoot Contessa") uses her stand mixer to cut the butter into the dry ingredients for her scones, I … Do not over-mix. So he scoured Etsy and found an adorable bird nest with three engraved eggs for my desk. Hi, thanks so much for stopping by. ©2020 Little Sweet Baker. Could I substitute greek yogurt for the sour cream? It is a bit unusual that you would have to add that much flour. I hope this helps. Starting at low speed, beat the butter and dry ingredients. Impressive! Sally’s Easy Overnight Breakfast Casserole, If the butter or the dough gets too warm, the, Scones are traditionally cut into triangles (as shown); however, you can also make. They are beautifully golden and crunchy on the outside and topped with a sweet vanilla glaze. Transfer onto a parchment paper-lined baking sheet and chill in the fridge for 20 minutes. I’ve been making the same scone base for years because to me, it’s perfect. Filled with fresh, juicy berries, these moist and buttery treats are thick, rich and perfect with a cup of coffee or tea! We hope you find what you are searching for! Pair them with coffee or tea for a satisfying snack or breakfast. The pop of blueberries throughout with a slight hint of tanginess from the buttermilk is really something special. Gently stir with a rubber spatula until JUST combined and all appears to be moistened. You can adjust the size of your scones to suit your appetite, but I typically cut them into 6-8 triangles. I know it’s not for everyone – on Mother’s Day, some moms want nothing to do with the kitchen, and that’s okay. Scrape the dough onto a floured work surface. This site uses Akismet to reduce spam. He’s a keeper, I tell ya. Just made them! Required fields are marked *. These sound delicious (you had me at sour cream) & I will be trying them this weekend. Do not over mix the dough or the scones will be tough. Meanwhile, position the oven rack in the center of the oven and heat to 400°F. Hope you get to enjoy your place this summer. http://www.uncommongoods.com/product/parent-nestling-necklaces. Or you can make the scones all the way through step 5. Eric has a way of going above and beyond, and truly has the ability of making every day seem special. Pat into a 6″ circle and cut into 8 or 10 wedges and place 2″ apart onto a parchment paper or silicone mat lined baking sheet. Then pat the dough into a round disc that's about 1-inch thick. If you love the island and EL, you should try to see if Amazon has a copy. Best scone recipe and easiest.. glaze was excellent!! Just before baking, brush the tops of the scones with milk or cream and sprinkle with coarse sugar. Using a pastry cutter, fork or two knives, work in the butter until the mixture resembles coarse meal with some larger pieces remaining. Home » What We're Eating » Blueberry Scones Recipe, Lasted edited October 14, 2020. Such a small world, Teresa! Place a baking mat on a baking sheet, and set aside. Thanks for stopping by. Transfer the dough to a lightly floured surface and gently knead the dough four or five times. Place on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. If I have my choice between a scone and a doughnut (even a frosted one from Dunkin’), I’ll gladly get down with the scone any day of the week. Serve warm or at room temperature. Brush the tops of the scones with more buttermilk and bake for 20-22 minutes or until golden brown. Do you have any suggestions for altering the recipe for those with an egg allergy? Thanks for stopping by! I am jealous you have wild blueberries in your backyard! Please try again. Stay up to date! We always love going there for the iced mochas (the best!). Combine all the ingredients for the glaze in a small bowl and whisk until smooth. Assuming you make 8 triangles, each blueberry scone will have about 398 calories, 24 grams of fat, 40 grams of carbohydrates and 6 grams of protein.