Easiest Way to Make Appetizing Lemon blueberry scones

Without fail making ultimate Lemon blueberry scones 🍋 easy, fast, practical. This Lemon Blueberry Scones recipe is a delightful addition to any breakfast or brunch! Fresh blueberries and loads of lemon zest add an irresistible freshness to these easy to make scones. Serve with lemon curd and cream for an afternoon tea experience everyone will love! Blueberry Streusel Scones Recipe Demonstration - Joyofbaking.com. These lemon blueberry scones are crumbly, yet moist and perfect for brunch, tea parties, bridal showers, Mother's Day, and so much more!

These lemon blueberry scones are actually pretty easy.

First, mix the dry ingredients together.

You need flour, sugar, baking powder, salt, and fresh lemon.

Good Evening every body, at this time you get present recipe Lemon blueberry scones 🍋 with 13 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 11 stages of easy cooking Lemon blueberry scones 🍋.

Ingredients for Lemon blueberry scones 🍋

1. Needed 2 c. : All-purpose flour.

2. Needed 6 T. : Granulated sugar.

3. Needed 1 T. : Fresh lemon zest (about one lemon).

4. Prepare 2 : & 1/2 t. Baking powder.

5. Needed 1/2 t. : Salt.

6. Prepare 1/2 c. : Unsalted butter, frozen.

7. Prepare 1/2 c. : Heavy cream (add, 2T. for brushing) see last step for sub.

8. Prepare 1 : large egg.

9. Needed 1 : & 1/2 t. Vanilla.

10. Prepare 1 : heaping cup blueberries (if frozen, don't thaw).

11. Needed : Lemon Icing.

12. Needed 1 c. : Powdered sugar.

13. Needed 3 T. : Lemon juice.

How to Make Blueberry Lemon Scones.

Before you begin, be sure to coat the frozen blueberries with flour and store them in the freezer until you incorporate them into the dough at the last minute.

And, remember to grate your butter and then freeze it for a few minutes to ensure it will do its job in the.

Light and tender scones, bursting with blueberries and the fresh taste of lemon.

If all ingredients Lemon blueberry scones 🍋 it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Stages Cooking Lemon blueberry scones 🍋

1. 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 crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together..

2. 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..

3. 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..

4. 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.).

5. 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..

6. Meanwhile, preheat oven to 400°F.

7. 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)..

8. 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..

9. Make the icing: Whisk the icing ingredients together. Drizzle over warm scones..

10. Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days..

11. 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.

The optional lemon glaze takes these over the top.

These Lemon Blueberry Scones are light and fluffy, sweet and tangy, but most of all, simply delicious.

So easy to make, perfect for breakfast and a great Mother's Day treat.

Made with yogurt to keep them light and fluffy.

For this early summer version, I just folded fresh blueberries right into the dough, then topped the scones with a puckery-sweet lemon glaze.

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