Superb Lemon Blueberry Scones – Mel’s Kitchen Cafe

These wonderful lemon blueberry scones are loaded with blueberries and drizzled with a tart-sweet lemon glaze. They’re flaky, tender and so good!

Don’t cease there! These scones would even be fabulous with raspberries (or huckleberries, if you may get your palms on these valuable berries!).

The Greatest Scone Dough EVER

The bottom of those lemon blueberry scones is modeled after my all-time favourite scone recipe. It produces the most effective scones: flaky, tender, and excellent for add-ins.

Baked scones, just like biscuits and pie crust, contain chopping chilly butter into dry components in order that the butter kinds small items. Whereas baking, the little bits of butter soften forming pockets of steam which create the delicate flaky layers within the scones.

There are a number of ways in which butter may be lower into the dry components for this scone dough:

1. Grating the chilly butter with a field grater.
2. Pulsing the butter and dry components in a meals processor.
3. Utilizing a pastry blender for chopping within the butter.

Utilizing a field grater is my technique of selection as a result of it’s so simple and quick with minimal cleanup. As soon as the butter is grated into the dry components, toss the dry components with the butter shreds, and that’s it. No further chopping in required.

Working with Recent Fruit

Including contemporary fruit to this scone dough is straightforward. The blueberries are tossed with the dry components earlier than including the buttermilk and lemon juice.

As soon as the liquid is added, combine the dough gently to keep away from mashing the blueberries. It’s inevitable that a number of of them will get crushed within the course of, however most of them ought to keep intact.

The dough just isn’t ever going to be clean and utterly cohesive. Rustic, shaggy corners and blueberries rising right here and there may be completely okay.

Simply do not forget that a key tip to creating the most effective scones of your life is to not over work the dough! Over blended scone dough will end in dry, powerful, heavy scones.

Forming the Scones

Calmly press and pat the dough into an extended rectangle (about 15X3-inches) and lower the scones into triangles utilizing a bench scraper.

Earlier than Baking/After Baking

Earlier than baking, brush the tops of the scones with melted butter and sprinkle with a little bit of coarse sugar/turbinado sugar. This offers a pleasant buttery, crunchy prime crust to the scones. So yummy.

After baking, let the scones cool after which whip up the straightforward glaze (actually simply powdered sugar and contemporary lemon juice) and drizzle the scones with the tart and candy glaze.

Don’t be afraid of the 400 diploma F baking temperature. It helps the scones maintain their form whereas they bake to good doneness.

These lemon blueberry scones are really unimaginable.

Like, they’re undoubtedly among the finest scones I’ve ever had in my total life (which is saying so much, as a result of I like me some scones and have spent a superb a part of my life consuming scones in all their varieties).

Lemon and blueberries are two flavors that had been meant to be collectively. On this case, the blueberries add a contemporary pop of taste to the lemon-infused dough and glaze.

Good for breakfast, snack, or dessert, these scones are scrumptious served at room temperature or calmly warmed up.

Lemon Blueberry Scone Variations

• This scone recipe works effectively as a plain lemon scone. Merely omit the blueberries (begin with 3/4 cup buttermilk, including the additional tablespoons provided that wanted).
• Change up the fruit: raspberries, blackberries, huckleberries.
• See the notice within the recipe about utilizing frozen fruit.
• Swap out the lemon juice and zest for lime or orange (if doing this, preserve the blueberries, or use different add-ins: i.e. lime and coconut, orange and cranberry).

These scones are simply top-of-the-line issues I’ve made this 12 months. I can’t wait so that you can attempt them!

One 12 months In the past: Superb Olive Oil Cake 
Two Years In the past: Superb Peanut Butter Oatmeal Chocolate Chip Cookies {Dairy-Free + Egg-Free}
Three Years In the past: Chocolate Chip Blended Oatmeal Cookies
4 Years In the past: Butterscotch Rice Krispie Treats
5 Years In the past: The Greatest Do-it-yourself Glazed Donuts 
Six Years In the past: Superb Immediate Pot Creamy “Baked” Ziti 
Seven Years In the past: Creamy Coconut Milk Metal Minimize Oatmeal {Immediate Pot or Gradual Cooker!} 
Eight Years In the past: French Bread Rolls {Step-by-Step} 
9 Years In the past: Superb Cinnamon Chip Scones {Greatest Fundamental Scone Recipe}
Ten Years In the past: Superb Key Lime Cheesecake 

Superb Lemon Blueberry Scones

Yield: 10 to 12 scones

Prep Time: 30 minutes minutes

Prepare dinner Time: 15 minutes minutes

Whole Time: 45 minutes minutes

Scones:

• 3 ½ cups (497 g) all-purpose flour
• ⅓ cup (71 g) granulated sugar
• 1 tablespoon contemporary lemon zest (from 1 to 2 lemons)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (170 g) chilly salted butter
• ¾ cup + 2 tablespoons buttermilk
• ¼ cup contemporary lemon juice (from 1 to 2 lemons)
• 1 to 1 ¼ cups contemporary blueberries (see notice for frozen berries and different fruit choices)

Topping:

• 2 tablespoons melted butter
• Coarse or turbinado sugar, for sprinkling

Glaze:

• 1 ¼ cups (143 g) powdered sugar
• 2 tablespoons contemporary lemon juice

Prepare dinner ModeStop your display from going darkish

• Preheat the oven to 400 levels F. Line a half sheet pan with parchment paper and put aside.

• In a big bowl, mix the flour, sugar, lemon zest, baking powder, baking soda and salt; combine effectively.

• Utilizing the big holes of a field grater, grate the chilly butter into the dry components and toss till the butter shreds are evenly coated with the flour combination. (See notice for meals processor or pastry blender mixing technique.)

• Add the blueberries and toss to mix.

• Add the buttermilk and lemon juice. With a silicone spatula, stir/fold till the combination begins to return collectively. Combine gently so the blueberries do not get mashed (it is okay if a number of of them burst however most of them ought to keep intact).

• Do not over combine the scone dough; it’s okay if there are dry spots right here and there. Items of dough ought to come collectively when pressed between your fingers. Add further buttermilk a tablespoon at a time provided that the dough is extraordinarily dry and crumbly.

• Flip the dough out onto a counter dusted with 1 to 2 tablespoons flour. Use your palms to deliver the dough collectively right into a cohesive mass – simply do your finest to work with and across the blueberries. Calmly knead/fold the dough a few times.

• Pat and press the dough into an extended rectangle, about 15X3-inches.

• Use a bench scraper or knife to chop the dough into 10 to 12 triangular wedges. Place the scones 1/2-inch aside on the ready baking sheet. Brush the tops with melted butter and sprinkle with sugar.

• Bake for quarter-hour till very calmly golden on the underside and sides and now not doughy within the middle. Let cool on the pan or take away to a wire rack to chill utterly.

• For the glaze, whisk collectively the powdered sugar and lemon juice, including further lemon juice, if wanted, till the glaze is thick however pourable (add further powdered sugar a tablespoon at a time if it wants thickening up). Drizzle the glaze over the cooled scones.

• Serve the scones calmly heat or at room temperature.

Meals Processor or Pastry Blender Technique: the butter may be lower into the dry components utilizing a meals processor (pulse till the butter kinds pea-size items, then add the moist components and pulse till the dough begins to return collectively, take away the blade, add the blueberries and blend by hand to mix). A pastry blender can be used (mix dry components in massive bowl, lower butter into items and add to the bowl, use a pastry blender to chop the butter into the dry components till the butter is in pea-size or barely smaller items, proceed with the recipe). 
Frozen Blueberries: this recipe works finest with contemporary blueberries. If utilizing frozen fruit, I like to recommend thawing and patting dry earlier than utilizing within the recipe (even nonetheless, the fruit will bleed shade all through the dough greater than utilizing contemporary fruit). 
Different Fruits: different contemporary fruits like raspberries, blackberries, or huckleberries would sub in effectively for the blueberries.

Serving: 1 scone, Energy: 342kcal, Carbohydrates: 50g, Protein: 5g, Fats: 14g, Saturated Fats: 9g, Ldl cholesterol: 37mg, Sodium: 336mg, Fiber: 1g, Sugar: 20g