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.
LEMON BLUEBERRY SCONES
My family loves these, they get eaten up right away. I like them with butter and honey right out of the oven. The recipe came from my grandmother.
Provided by erinn in tbay
Categories Scones
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Mix the first four ingredients in a bowl.
- Cut in shortening.
- Add lemon rind.
- Add egg and milk and work in gently and quickly with hands.
- Add blueberries and gently fold in (dough will be sticky).
- Pat into round one inch thick on a baking sheet (I usually put cold water on my hands to prevent sticking) score (like a pie) into 8 pieces.
- Brush with milk and sprinkle with sugar.
- Bake 15 minutes or until slightly golden--do not over bake.
Nutrition Facts : Calories 375.4, Fat 19.1, SaturatedFat 5.1, Cholesterol 38.1, Sodium 652.3, Carbohydrate 45.4, Fiber 1.7, Sugar 10.9, Protein 6.2
BLUEBERRY-LEMON SCONES
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and add to the dry ingredients.
- Starting at low speed, beat the butter and dry ingredients. Increase the speed to medium and mix until the butter breaks into small pieces. Then stir in the milk, lemon zest and juice, and vanilla until moistened.
- Place the dough on a floured surface and fold in the blueberries, being careful not to break them. Form the dough into a long rectangle, about 1 inch thick. Cut the dough into 2 squares. Cut each square in half diagonally, and then cut those pieces in half again. You should have 8 triangles total.
- Transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Bake until golden brown, 17 to 21 minutes. Let cool. Serve with Honey Butter and Blackberry Jam.
- In a medium bowl, combine the butter and honey and blend thoroughly.
- To serve, transfer to a butter crock.
- You can also roll the butter into a log, chill it and then slice it into individual pieces. Place the blended butter on a piece of plastic wrap, shaping it into a rectangle. Wrap the butter tightly in the plastic wrap, folding the sides in first and then the top and bottom. Roll into a log and refrigerate until firm. To serve, cut 1/4- to 1/2-inch slices and arrange them in a butter dish.
- Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
- Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools. (See Cook's Note)
- When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.
LEMON BLUEBERRY SCONES
Light and tender scones, bursting with blueberries and the fresh taste of lemon. The optional lemon glaze takes these over the top.
Provided by Kim's Cooking Now
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
- Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
- Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl. Stir into flour mixture and mix just until slightly moistened.
- Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
- Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
- Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 39.9 g, Cholesterol 79.2 mg, Fat 19.4 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 332.3 mg, Sugar 14.2 g
MEYER LEMON AND DRIED BLUEBERRY SCONES
Categories Berry Citrus Dairy Fruit Breakfast Brunch Bake Quick & Easy Blueberry Lemon Shower Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 6
Steps:
- Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried wild blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges.
- Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.
LEMON BLUEBERRY DROP SCONES
I enjoy serving these fruity scones for baby and bridal showers. They're a bit lower in fat than most other scones, so you can indulge with little guilt. -Jacqueline Hendershot, Orange, California
Provided by Taste of Home
Time 30m
Yield 14 scones.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 6 ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries. , Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.
Nutrition Facts : Calories 158 calories, Fat 4g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 192mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY LEMON SCONES
One of my patients- as a thank you - brought in these beautiful scones - the taste was different than most scones I had in the past - with a crisp lemon zest and not dry at all - so I say thanks Linda and I am taking the privilege of sharing her recipe with all of you!!! enjoy...
Provided by Ravenseyes
Categories Scones
Time 25m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Sift together flour, baking powder, salt and sugar; mix in a large bowl. Cut in butter using a pastry blender or 2 forks. The butter pieces should be coated with flour and resemble crumbs. Add lemon zest.
- In another bowl, mix cream and egg; add to flour mixture. Mix just to incorporate, do not overwork the dough.
- Toss blueberries in flour, then fold into batter. Drop large tablespoons of batter on an ungreased cookie sheet lined with parchment. Sprinkle scones with sugar in the raw to coat tops.
- Bake for about 15 - 20 minutes until lightly browned. Serve hot or warm.
- (Enjoy! Can be warmed the next day in the microwave oven- 15-20 seconds, if there are any left!).
Nutrition Facts : Calories 140.9, Fat 7.3, SaturatedFat 4.4, Cholesterol 33.8, Sodium 198.2, Carbohydrate 17.1, Fiber 0.8, Sugar 5.4, Protein 2.1
LEMON-BLUEBERRY SCONES WITH BLUEBERRY GLAZE
Definitely not your traditional scone! These scones have a bit of whole wheat flour, a bit of Greek yogurt, a touch of cardamom and ginger--and a nice lemon-blueberry flavor that gets amped up by the addition of a blueberry glaze.
Provided by Kim
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h30m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
- Combine whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ginger in a large bowl. Grate in frozen butter using a box grater and toss until mixture resembles coarse crumbs.
- Mix yogurt, cream, egg, and vanilla extract together in a small bowl. Add to the flour mixture to form a crumbly dough, stirring just until no dry clumps of flour remain. Stir in unthawed blueberries.
- Pour crumbly dough onto the parchment-lined baking sheet. Press dough together firmly until it forms a cohesive 8-inch circle. Flatten top to ensure the circle is even. Cut into 8 triangular pieces. Arrange the pieces 1 inch apart on the same parchment-lined pan.
- Whisk egg and water together in a small bowl for the egg wash. Gently brush over the top of each scone.
- Bake scones in the preheated oven until tops are golden brown, 20 to 25 minutes. Let cool completely, about 30 minutes.
- Use the back of a wooden spoon to press thawed blueberries through a fine-mesh strainer into a medium bowl to extract 2 or 3 tablespoons of juice. Discards skins and seeds. Whisk confectioners' sugar and lemon juice into the blueberry juice until smooth. Drizzle blueberry glaze over cooled scones.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 46.1 g, Cholesterol 87.5 mg, Fat 16.7 g, Fiber 3.3 g, Protein 6.9 g, SaturatedFat 9.7 g, Sodium 407.4 mg, Sugar 19 g
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #breads #fruit #scones #quick-breads #berries #blueberries
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