Blueberry Scones With Lemon Glaze Recipes

BLUEBERRY SCONES WITH LEMON GLAZE

Steps:

• Heat oven to 350°F. Mix all the dry ingredients together. Cut in softened butter. Gently fold in the sour cream and vanilla. Fold in blueberries. Do not overwork the dough.
• Scoop dough (about 1/3 cup) onto two lightly greased baking sheets. Bake 30 minutes or until golden brown. Cool 5 minutes.
• Zest one lemon with a microplane grater. Cut all threee lemons in half; juice. In a medium sauce pan over medium heat, whisk together the lemon zest, lemon juice, eggs and sugar. Whisk constantly; do NOT boil. Once the mixture is hot, turn the heat to low and whisk in the butter, 1 tablespoon at a time. Continue cooking on low for 6 minutes until the lemon glaze has thickened. Remove from heat and let cool.
• Serve warm scones with lemon glaze. Store any leftover lemon glaze in refrigerator.

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.

LEMON-BLUEBERRY SCONES WITH BLUEBERRY GLAZE

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.

BLUEBERRY SCONES WITH LEMON GLAZE

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.
• Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
• Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into 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.
• Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave.
• Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl.
• Stir until the sugar dissolves.
• Add the lemon zest and butter.
• Nuke it for 30 seconds on high.
• 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 RECIPE WITH LEMON GLAZE

Steps:

• Preheat oven to 400F (200C).
• Line sheet pan with parchment paper.
• In a bowl combine flour, sugar, salt, baking powder, and lemon zest.
• Add butter and work by hand until dough resembles a chunky meal. Butter pieces should be these size of a pea.
• In a small bowl whisk together the cream, the egg and vanilla extract. Create a well in the center of the dry mixture and pour wet mixture in the well. Add the blueberries into well.
• Gently mix with a fork or Danish whisk until combined, and then grab dough with floured hands.
• Turn dough out onto a floured surface. Shape dough into a square, cut into 4 squares and then cut the squares into triangles. You will have 8 triangles. P
• lace the cut scones on a baking sheet lined with parchment paper. Brush each scone lightly with the egg wash.
• Pop the tray of scones into the freezer for 5 mins to firm up, (or fridge for 15 mins) and then bake for 20-25 mins until golden brown.
• Meanwhile, mix up the glaze. Add the sugar and lemon juice in a small bowl, and whisk until smooth. Dip a fork in the glaze and then drizzle it over the scones while still on the baking sheet, running the fork back and forth until scone is lightly covered with the glaze.

BLUEBERRY SCONES WITH LEMON GLAZE

Steps:

• Preheat oven to 425F
• In a food processor or large bowl mix together flour, sugar, baking powder, and salt until combined.
• Add butter to food processor and pulse into butter is broken into pea sized pieces.
• Combine the wet ingredients: butter, heavy cream, egg, vanilla extra, and 1/2 the lemon zest. Pour into food processor.
• Pulse until just combined. Remove dough from food processor.
• Place dough on floured work surface. Add blueberries. Work blueberries in until about evenly distributed.
• Shape into a disk about 1" high. Cut into 8 slices
• Place on cookie sheet and bake for 14-16 minutes.
• Optional- while scones are baking combine juice of 1 lemon with 1/2 cup 10x sugar and other half of lemon zest. Wait until scones are cooled to glaze.
• Allow to cool on rack. When cool enjoy or drizzle glaze.

BLUEBERRY SCONES WITH LEMON GLAZE

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.

BLUEBERRY SCONES WITH LEMON GLAZE

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. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into 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. Technically you should make this simple lemon glaze in a double boiler (i.e. over a pot of simmering water with a heatproof bowl set on top) but it's even simpler to zap it in the microwave. Mix the lemon juice and confectioners' sugar together in a microwave-safe bowl. Stir until the sugar dissolves. Add the lemon zest and butter. Nuke it for 30 seconds on high. 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 WITH LEMON GLAZE

Steps:

• In a large bowl, whisk together the flour, baking powder, salt, lemon zest, and sugar.
• With a pastry blender or two forks, cut in the cold cubed butter until pea-sized pieces remain.
• Pour half of the heavy cream in slowly, gently mixing until the dough is moistened. Add the blueberries and remaining cream. Again, gently mixing just until moistened and incorporated. Remove the dough from the bowl and place it on a lightly floured surface.
• Gently knead the dough until it comes together and shape into a flattened disk.
• With a bench scraper portion the dough into 8 wedges. Place the wedges of dough onto a parchment-lined baking sheet.
• Refrigerate the scones for at least 30 minutes.
• While the scones are chilling, preheat the oven to 400°F.
• In a small bowl, whisk together the egg and tablespoon of heavy cream. Brush the egg wash onto each scone, you will not use all of the egg wash.
• Bake the scones for 20 - 25 minutes, or until golden brown.

BLUEBERRY SCONES WITH LEMON GLAZE

Steps:

• Preheat the oven to 400 degrees F.
• Scones: Whisk together the baking mix and sugar in a large bowl. Mix in the butter with your hands or a pastry blender until the butter is the size of peas. Beat the eggs well with the 1/4 cup milk in a small bowl. Pour the wet ingredients into the dry ingredients and combine until just blended. Do not over mix. Gently fold in the blueberries. Turn the dough out onto a floured surface and pat into a 3/4-inch thick square. Cut into 4 squares, then cut each square into 2 triangles. Arrange the scones on an ungreased baking sheet and bake until golden brown, about 15 minutes. Remove to a wire rack and let cool a bit before glazing.
• For the glaze: Whisk together the confectioners' sugar, lemon juice, and vanilla until smooth. Pour evenly over the warm scones. Transfer to a serving platter and serve.