Amazing Lemon Blueberry Scones – Mel’s Kitchen Cafe

These amazing lemon blueberry scones are filled with blueberries and drizzled with egg sweet lemon glaze. They are flaky and gentle!

Don’t stop there! These scones will also be with raspberries (or huckleberries!) of raspberries (if you can get those precious berries!).

The best baked dough ever

The basis of these lemon blueberry scones is modeled on my favorite Scone recipes of all time. It produces the best scones: flaky, soft and perfect for plug-ins.

Baked scones similar to cookies and pie crusts involve cutting cold butter into dry ingredients, making the butter form small pieces. When baking, a small amount of butter melts into a steam pocket that forms a soft flake-like layer in the scones.

There are several ways to cut butter into dry ingredients For this baking dough:

1. Grind the cold butter with a box grater.
2. Stir the butter and dry ingredients in a food processor.
3. Cut the butter using a pastry blender.

My choice is to use a box grater Because it has minimal cleaning, it is very simple and fast. After grinding the butter into dry ingredients, throw away the dry ingredients with butter powder, that’s it. No additional cutting required.

Work with fresh fruit

It’s easy to add fresh fruit to this toast dough. Throw the blueberries along with the dried ingredients before adding buttermilk and lemon juice.

After adding liquid, mix the dough Gently Avoid mashing blueberries. Inevitably, some of them will be crushed in the process, but most should remain intact.

The dough will never be smooth and fully cohesive. Rustic, fluffy corners and blueberries appear here, and it’s OK.

Remember that the key tip for making the best scones in your life is not to overwork! A mixed baking dough can lead to dry, hard, heavy scones.

Form a scone

Gently press the dough down a long rectangle (about 15×3 inches) and use a tabletop spatula to cut the scones into triangles.

Before/after baking

Before baking, Brush the top of the scones with melted butter and sprinkle with a little jaggery/turbinado sugar. This provides a pleasant buttery, crispy top layer for the scones. tasty.

After baking, Let the scones cool, then stir in the simple glaze (actually just powdered sugar and fresh lemon juice) and drizzle the scones with a sour and sweet glaze.

Don’t be afraid of 400 degrees F baking temperature. It helps the scones maintain their shape while baking to perfectly rich.

These lemon blueberry scones are really incredible.

Like, they are definitely the best scones I’ve ever had in my life (that’s a lot because I love some of my scones and have spent a lot of time eating scones in all my varieties).

Lemon and blueberries are two flavors that are destined to be together. In this case, blueberries add a fresh flavor to the lemon-infused dough and glaze.

Perfect for breakfast, snack or dessert, These scones are delicious at room temperature or gently warm.

Lemon Blueberry Sc Sc Sc Sc

• This barbecue recipe works very well Ordinary lemon scones. Just omit the blueberries (starting with 3/4 cup buttermilk, adding only extra tablespoons if needed).
• Change fruit: Raspberry, blackberry, hackberry.
• See the comments in the recipe Using frozen fruit.
• Exchange lemon juice and passion For lime or orange (if you do, keep the blueberries, or use other attachments: i.e. lime and coconut, orange and cranberries).

These scones are easily one of the best things I have done this year. I can’t wait for you to try them!

One year ago: Amazing olive oil cake
Two years ago: Amazing Peanut Butter Oatmeal Chocolate Chip Cookies {Dairy-free + Egg-free}
Three years ago: Chocolate Chip Mixed Oatmeal Cookies
Four years ago: Butterscotch Rice Krispie Treats
Five years ago: The best homemade glazed donuts
Six years ago: Amazing Instant Pot Cream “Baked” Ziti
Seven years ago: Creamy Coconut Milk Steel Cut Oatmeal (Instant Pot or Slow Cooker!}
Eight years ago: French Bread Roll {step by step}
Nine years ago: Amazing Cinnamon Chip Scone {Best Basic Scone Recipe}
Ten years ago: Amazing Key Lime Cheesecake

Amazing Lemon Blueberry Scones

yield: 10 To 12 scones

Preparation time: 30 minute minute

Cooking time: 15 minute minute

Total time: 45 minute minute

Scones:

• 3½ cup ((497 g) All-purpose flour
• ⅓ cup ((71 g) granulated sugar
• 1 Spoon Fresh lemon zest (from 1 to 2 lemons)
• 2 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon Salt
• ¾ cup ((170 g) Cold salted butter
• ¾ Cup + 2 tablespoons Buttermilk
• ¼ cup Fresh lemon juice (from 1 to 2 lemons)
• 1 to 1¼ cup Fresh blueberries (see the notes for frozen berries and other fruit choices)

top:

• 2 Spoon butter
• Coarse or turbo sugar, used for sprinkling water

glaze:

• 1¼ cup ((143 g) Powdered sugar
• 2 Spoon Fresh lemon juice

Chef ModePrevent the screen from becoming dark

• Preheat the oven to 400 degrees Celsius. Arrange the half-pan pan with parchment paper and set aside.

• In a large bowl, combine flour, sugar, lemon zest, baking powder, baking soda and salt; mix well.

• Use the large holes of the box grater to grind the cold butter into the dry ingredients and coat it evenly with the flour mixture. (Notes about how to mix food processors or pastry mixers.)

• Add the blueberries and toss to combine.

• Add buttermilk and lemon juice. Using a silicone spatula, stir/fold until the mixture starts to come together. Mix gently so that the blueberries don’t get mashed (if some of them explode, but most should stay intact).

• Don’t over-mix the baking dough; if there is a little dry here and there, it doesn’t matter. The dough should gather together when pressed between your fingers. Only add one tablespoon at a time if the dough is extremely dry and brittle.

• Pour the dough on the counter sprinkled with 1 to 2 tablespoons of flour. Gather the dough in the cohesive quality with your hands – try to work with and around the blueberries. Knead the dough once or twice.

• Slap the dough into a long rectangle, about 15×3 inches.

• Use a bench spatula or knife to cut the dough into 10 to 12 triangular wedges. Place the 1/2-inch scones on the prepared baking sheet. Brush the top with melted butter and sprinkle with sugar.

• Bake for 15 minutes until the bottom and sides are very light gold and there is no more dough in the middle. Cool on the pan or remove the wire rack to cool completely.

• For glaze, stir the powdered sugar and lemon juice together, adding extra lemon juice if needed until the glaze is thick but pourable (add the extra powdered sugar one tablespoon at a time if thicker is needed). Drizzle the cooled scones with glaze.

• Serve the scones gently warm or serve at room temperature.

Food processor or pastry mixer method: The butter can be cut into dry ingredients using a food processor (pulsed until the butter forms pea size, then add the wet ingredients and stir until the dough starts to merge together, remove the blade, add the blueberries and mix by hand to combine). You can also use a pastry mixer (mix the dry ingredients in a large bowl, cut the butter into pieces, then add it to the bowl, use the pastry mixer to cut the butter into dried ingredients until the butter is sliced ​​with pea size or smaller pieces, and then continue with the recipe).
Frozen Blueberries: This recipe works best with fresh blueberries. If using frozen fruit, I recommend thawing and patting drying before using the recipe (even though still, the fruit of the whole dough will emit color instead of using fresh fruit).
Other fruits: Other fresh fruits, such as raspberries, blackberries or hackberries, can also stand out.

Serve: 1 Scones,,,,, Calories: 342KCAL,,,,, carbohydrate: 50g,,,,, protein: 5g,,,,, Fatty: 14g,,,,, Saturated fat: 9g,,,,, cholesterol: 37mg,,,,, sodium: 336mg,,,,, fiber: 1g,,,,, sugar: 20g