For this early summer version, I just folded fresh blueberries right into the dough, then topped the scones with a puckery-sweet lemon glaze. Stir in milk, vanilla, lemon juice and lemon zest until moistened. The jam will keep for up to 2 weeks. I’m making these tomorrow for brunch~, There is a link near the top of this recipe that is for No Bake Lemon Cheesecake that has the “formula” in it. I liked to place them on parchment paper or baking mat. In a small bowl whisk together lemon juice and powdered sugar for icing. Amount is based on available nutrient data. Add comma separated list of ingredients to include in recipe. But, you’ll want to pop your butter in the freezer before starting this one. As well as freezing your grated butter, you need to freeze the scone dough for the perfect Blueberry Lemon Scone. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Hi, Carilynn! Making it now. Info. …. Then, cut diagonally for a criss cross with both of those squares. Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles. Looking for an easy gift idea? I’m so excited to try. Wrap the butter tightly in the plastic wrap, folding the sides in first and then the top and bottom. Add butter to the bowl and cut … Slice butter and drop into dry ingredients. Be careful not to overmix the batter or the scones will come out dense and hard. And, be sure to handle the delicate scone dough with care. It turned out better than how the dough felt "folding in the blueberries".I might try it again. I had used the frozen butter trick on my homemade buttermilk biscuits, and I was happy to learn that it worked just as well here! Add the buttermilk, vanilla extract, and egg. Then, just bake as directed, from the freezer, with maybe a few minutes added to the bake time. On a silicone mat or kitchen counter, gently knead the dough, until all the flour is incorporated. In a separate mixing bowl, whisk together the eggs, lemon extract, and heavy whipping cream. (If there is wet batter but the scones are golden brown, feel free to cover with foil and continue baking.). I had to use vanilla yogurt as it was what I had. Here’s How to Make Lemon Blueberry Scones with Lemon Glaze STEP 1: Prep the Scone Dough. In a large bowl whisk together flour, sugar, lemon zest, baking powder, and salt. In fact, once the dough has chilled for 60 minutes, put it in a sealable freezer bag and store it for up to a month! Brush chilled scones with heavy whipping cream being sure to cover all exposed edges. Gently incorporate the frozen blueberries, folding the dough 3-4 times. It’s all about using the right ingredients and refrigerating the dough before baking. Before I could take a picture, 2 scones already disappeared so it's definitely a hit! Mine was 1 1/2 inches to 2 inches thick. Be careful not to squish to avoid the blueberries bleeding too much. Roll into a log and refrigerate until firm. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Do you lust over lobster? Whisk together flour, sugar, baking powder, and salt in a large bowl. Before you begin, be sure to coat the frozen blueberries with flour and store them in the freezer until you incorporate them into the dough at the last minute. Bake for 16-24 minutes or until the scones are lightly golden. Your email address will not be published. The glaze adds fresh lemon tartness. Add in the cold, cubed butter and use your hands or a pastry cutter to cut in the butter until pea sized amounts of butter remain. Love this recipe cuz it's delicious, simpler and uses less butter than most. Remove the scones from the oven, and cool briefly on the pan. Can I make this recipe in it and, if so, how long should they be baked? Your email address will not be published. Blueberries have always been a favorite fruit of mine, and I love using them in sweet recipes, like my Blueberry Crisp. Press the remaining blueberries on the outside of the dough. Once they bake for 21-25 minutes at 400˚F, these scones need to cool before you add the glaze. Scrape the dough onto the floured parchment or pan, and make a circle. Please support this website by adding us to the whitelist in your ad blocker. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. It’s not difficult to make these wonderful scones, but there are a few tricks you need to follow for the best result. Starting at low speed, beat the butter and dry ingredients. Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl. Help please! Drizzle over the scones.Â. I recommend King Arthur’s Gluten Free Measure for Measure Flour. I’ve made so many variations of these scones over the years that I can’t even remember which ones were first! The glaze adds fresh lemon tartness. The basic dough is extremely adaptable, and I love coming up with different fruit, spice, and glaze combinations depending on the season. Drizzle over the scones. Mix together lemon yogurt, butter, and egg in a separate bowl. Place the berries in a large stainless steel or enamel saucepan. © 2020 i am baker. White chocolate macadamian nut scone. Congrats! Use cold butter and cut the butter in with your fingers or pastry cutter, Mix the dough gently – over mixing can lead to dense scones, Use a ruler to measure an 7-8 inch disc, about 1 inch tall, Refrigerate scones for 20 minutes before baking, You can substitute the buttermilk for heavy cream, 1 stick (1/2 cup) cold unsalted butter, cubed. Not bad but not my favorite scone tasting. Now, for the butter! For example, I have Lemon Blueberry Sweet Rolls, Lemon Blueberry Cupcakes with Zucchini, and Blueberry Lemon Heaven Dessert, to name a few. (see post for substitution instructions for lemon zest and juice). Like a lot of scones doughs, this recipe relies on a generous amount of butter. Most people won't think twice about serving basic cornbread when is on the table. You want the butter to break up into small little pieces. Gently knead the dough and form into a 7-8 inch disc that is about 1 inch tall. Then stir in the milk, lemon zest and juice, and vanilla until moistened. You should have 8 triangles total. Makes me feel like you’re a friend in my kitchen. Easy to make and were very big! I have a scone pan. Combine flour, sugar, baking powder, 1 teaspoon lemon zest, baking soda, and salt in a large bowl. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. I waited 3 minutes and then I glazed them. Allrecipes is part of the Meredith Food Group. They are always fluffy, tender and so tasty! I’ve made these scones with both regular and gluten free flour with awesome results on multiple occasions. Be sure to preheat the oven to 425° if you are planning to bake the scones after the chilling time. Instructions. First, scoop the contents of the dough onto a parchment-lined baking sheet. Use your flour-covered hands to make a circle of dough that is about 3/4 inch thick. Press the remaining 1/4 cup blueberries on the outside of the dough. Bake the scones in the upper part of your oven for 18-23 minutes, or until they are a light golden brown. I can’t seem to find the substitution for the lemon zest and/or fresh lemon juice. Make scones: Preheat oven to 400° and line a large baking sheet with parchment paper. Probably the best scone recipe I’ve ever tried (and I’ve made many!) Once the butter has become very cold (at least 20 minutes), you’re going to grate the butter using a box grater. Create a well in the … Sprinkle with turbinado sugar. Can I use gluten free flour? Some scone recipes call for cutting the scones using a cookie or biscuit cutter, but for this recipe you’ll want to minimize damage to the blueberries by sticking to the wedge shapes. This site uses Akismet to reduce spam. Add the sugar and return the mixture to a boil. Create a well in the center of the flour mixture. Even if you weren’t wondering, I am going to tell you why you need to freeze the scone recipe dough.