Blueberry And Meyer Lemon Scones Recipes

MEYER LEMON AND DRIED BLUEBERRY SCONES

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 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.

BLUEBERRY AND MEYER LEMON SCONES

Steps:

• Sift flour, sugar, baking powder, baking soda, and salt into a mixing bowl.
• In a food processor, add the dry ingredients and butter and pulse about 10-12 times. The mixture should resemble coarse bread crumbs with some small pieces of butter.
• Transfer the flour mixture to a large mixing bowl. Add the blueberries and lemon zest and toss gently to coat.
• In another mixing bowl, combine cream, egg, vanilla, and whisk to combine.
• Pour a little of the cream mixture at a time into the flour mixture and use a spatula or your hands to work the cream into the flour mixture as you gradually rotate the bowl in a folding motion, not a stirring motion. Mix just until the dough comes together.
• Preheat the oven to 425 degrees F.
• Line a half-sheet pan with parchment paper.
• Use a 2 ½ inch diameter ice cream scoop, portion the dough, rounded side up, onto the parchment paper about 1 inch apart.
• Brush the top of the scones with cream and sprinkle the sanding sugar on top.
• Place the baking sheet on the middle rack and bake for 10 minutes. Rotate the pan and bake for another 5-7 minutes until light golden brown or a toothpick inserted into the center of the scone comes out clean.
• Remove the scones from the oven and let them rest for 5 minutes on the baking sheet before transferring to a wire rack to cool.
• To make the lemon glaze, in a bowl add the confectioners' sugar, lemon juice and zest and stir until well combined.
• Drizzle the glaze of the warm scones. If the glaze is too thick, add a few drops of lemon juice.