Blueberry Lemon Scones Recipe – Learn with Experts :- Enjoy the mouthwatering contrast between the juicy blueberries and the tangy lemon with these scrumptious scones. These scones are perfect for breakfast, lunch, or afternoon tea, so they’re sure to become a favourite. If you want results that are always perfect, follow this comprehensive recipe.
Blueberry Lemon Scones Recipe – Learn with Experts
With these delicious scones, savour the tantalising contrast of luscious blueberries and zesty lemon. These scones will quickly become a favourite because they’re ideal for lunch, afternoon tea, or brunch. To achieve consistently flawless outcomes, adhere to this detailed recipe.
Ingredients:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1/2 cup heavy cream, plus extra for brushing
- Zest of 1 lemon
- 1 cup fresh blueberries
- 1 teaspoon vanilla extract
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Instructions:
Adjust the oven temperature to 400°F (200°C) and place parchment paper on a baking pan. Mix the flour, sugar, baking powder, and salt thoroughly in a sizable mixing bowl. Combine the dry ingredients with the chilled cubed butter. Work the butter into the flour mixture with a pastry cutter or your hands until it resembles coarse crumbs, leaving some butter bits the size of peas.
This is an important step if you want your scones to be flaky. Whisk the egg, heavy cream, vanilla essence, and lemon zest together in a separate dish until smooth. Once the wet and dry components are combined, carefully fold them together until they are barely blended. Take care not to overmix, since this may cause the scones to become tough.
Take care not to crush the fresh blueberries as you gently fold them in. Although the dough may seem a little sticky, try not to add more flour. Place the dough onto a slightly floured surface and shape it into a circular that is one inch thick. With a bench scraper or a sharp knife, cut the circle into eight equal wedges.
Place the scones on the baking sheet that has been preheated, allowing space between them so that they can spread out while baking.
For the scones to get golden brown in the oven, brush the tops with a little heavy cream. The scones should be baked for 18 to 22 minutes in a preheated oven, or until they are cooked through and have a golden brown top.
When the scones are done, test them by sticking a toothpick in the centre; they should come out clean or with some moist crumbs stuck to it. After the scones are done, take them out of the oven and let them cool somewhat before serving. Warm or room temperature, serve the blueberry lemon scones with your preferred jam, clotted cream, or lemon curd on the side.
Tips for Success:
For flaky scones, use cold butter and do not overwork the batter. For this recipe, fresh blueberries are ideal, but if they’re not available, you can substitute frozen blueberries. Frozen blueberries, however, can cause the dough to absorb more moisture. You can add more sugar to taste if you want your scones sweeter.
Don’t forget to brush the scones’ tops with heavy cream before baking; it will help them turn a gorgeous golden colour. You can flavour the dough with a teaspoon of lemon extract or a bit more lemon zest if you’d like.
Nutrition :
- Calories: Approximately 190 kcal
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 270mg
- Total Carbohydrates: 29g
- Dietary Fiber: 3g
- Sugars: 9g
- Protein: 4g
