Sf Blueberry Lemon Lavender Scones Recipes
LEMON LAVENDER BLUEBERRY SCONES
Outta Sight! Healthy, reduced fat, and unbelievably tasty! I served these at a family brunch and they were received quite well. If omitting the fruit, add nuts for textural stimulation. These would be great at Easter Brunch or in late summer when blueberries and lavender are in season. Recipe adapted from jemangelaville.com recipe
Provided by BelovedRooster
Categories Scones
Time 35m
Yield 15 scones
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Zest lemon, set aside. Reserve lemon flesh for juice.
- Blend together flour, baking powder, baking soda, salt, lemon zest and lavender.
- Cut in butter until the texture resembles a coarse meal.
- Squeeze lemon into the soymilk and add to the scone mixture.
- Pour in maple syrup and combine until dough just comes together.
- Gently fold in blueberries. Batter will be moist.
- Spoon scone batter on a parchment-lined baking sheet.
- Sprinkle the tops lightly with some sugar, if desired.
- Bake for about 20 minutes or until lightly golden on top.
Nutrition Facts : Calories 166, Fat 5.4, SaturatedFat 3, Cholesterol 12.2, Sodium 200.7, Carbohydrate 27.8, Fiber 3.7, Sugar 7.5, Protein 4.2
SF BLUEBERRY, LEMON & LAVENDER SCONES
I have been working on shifting some of my favorite recipes as I have shifted to a lower sugar diet for health reasons. PLUS, my local shop had been out for 2 weeks! So I was desperate. These are a great substitute and a great recipe to make other combinations! SMALL BATCH - I am transitioning to cook for 1. Note: due to fresh fruit they do soften and fruit bleeds as they sit.
Provided by Brandi Kirkpatrick @IdGirl25
Categories Other Breakfast
Number Of Ingredients 16
Steps:
- Heat oven to 425° F (220° C). Line a large baking sheet with parchment paper or use a silicone liner.
- Measure out heavy cream (I use a glass measuring cup big enough to mix additional ingredients), warm slightly in the microwave (15-20 seconds) open tea bag/use loose leaf tea pour into cream to steep.
- In a large mixing bowl, stir together flour, sugar, baking powder, salt, and baking soda.
- Using a pastry blender, a fork, or your fingertips, cut butter into flour mixture until mixture resembles fine crumbs.
- Using a fine mesh sieve, strain cream (if you choose). In a small bowl (or glass measuring cup), whisk together cream, egg yolk, lemon juice, and lemon zest. Pour into flour mixture and stir until just combined. DO NOT OVER MIX! Gently stir in the blueberries.
- Turn dough out onto a lightly floured work surface. Knead very lightly and form a 5" x 5" circle that is 1" thick. Cut circle into four wedges and place on prepared baking sheet.
- Whisk reserved egg white, and brush over wedges. Sprinkle with additional Monkfruit if you desire. Bake 12-13 minutes, until golden brown.
- Let cool on baking sheet for 5 minutes, then transfer onto a wire rack to cool completely, about 20 minutes.
- GLAZE: In a small bowl, whisk together powdered sweetener and lemon juice until smooth. Spoon over cooled scones. Enjoy.
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