Fresh Blueberry Lemon Scones Recipes

BLUEBERRY SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
• In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
• Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
• Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!

LEMON BLUEBERRY SCONES

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.

FRESH BLUEBERRY LEMON SCONES

Steps:

• 1. Preheat oven 425, place oven rack in middle of oven. Line cookie sheet with parchment paper.
• 2. In large bowl, combine flour, sugar, baking powder and salt. Cut in cold butter with a pastry cutter. Mixture should look like coarse crumbs.
• 3. In small bowl, combine 1 egg, slightly beaten, lemon extract, buttermilk and lemon zest.
• 4. Add to flour mixture and stir just until dough comes together. Do not over mix. Fold in blueberries.
• 5. Knead dough in bowl 4-6 times. Transfer to a lightly floured surface. Pat dough into a 7" circle
• 6. Cut into 8 wedges. Place wedges on prepared cookie sheet.
• 7. Brush tops of scones with beaten egg. Sprinkle with sugar.
• 8. Bake at 425 for 20 mins. or until golden brown