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 treasured berries!).

The Finest 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 ideal for add-ins.

Baked scones, much like biscuits and pie crust, contain reducing chilly butter into dry substances in order that the butter varieties small items. Whereas baking, the little bits of butter soften forming pockets of steam which create the mushy flaky layers within the scones.

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

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

Utilizing a field grater is my methodology 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 substances, toss the dry substances with the butter shreds, and that’s it. No further reducing in required.

Working with Contemporary Fruit

Including recent fruit to this scone dough is easy. The blueberries are tossed with the dry substances 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 just a few of them will get crushed within the course of, however most of them ought to keep intact.

The dough is just not ever going to be easy and utterly cohesive. Rustic, shaggy corners and blueberries rising right here and there’s completely okay.

Simply keep in mind 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 lead to dry, robust, heavy scones.

Forming the Scones

Frivolously press and pat the dough into a protracted 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 provides a pleasant buttery, crunchy high crust to the scones. So yummy.

After baking, let the scones cool after which whip up the straightforward glaze (actually simply powdered sugar and recent 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 unbelievable.

Like, they’re undoubtedly a number of the greatest scones I’ve ever had in my total life (which is saying rather a lot, as a result of I really 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 recent 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 evenly warmed up.

Lemon Blueberry Scone Diversifications

• This scone recipe works nicely 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 be aware 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 Finest Home made Glazed Donuts 
Six Years In the past: Superb Immediate Pot Creamy “Baked” Ziti 
Seven Years In the past: Creamy Coconut Milk Metal Reduce 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 {Finest 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

Cook 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 recent 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 recent lemon juice (from 1 to 2 lemons)
• 1 to 1 ¼ cups recent blueberries (see be aware 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 recent lemon juice

Cook dinner ModeForestall your display screen 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 nicely.

• Utilizing the massive holes of a field grater, grate the chilly butter into the dry substances and toss till the butter shreds are evenly coated with the flour combination. (See be aware for meals processor or pastry blender mixing methodology.)

• 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 just a few 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 extra 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 greatest to work with and across the blueberries. Frivolously knead/fold the dough a few times.

• Pat and press the dough into a protracted 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 evenly 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 extra 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 evenly heat or at room temperature.

Meals Processor or Pastry Blender Methodology: the butter could be lower into the dry substances utilizing a meals processor (pulse till the butter varieties pea-size items, then add the moist substances 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 may also be used (mix dry substances in massive bowl, lower butter into items and add to the bowl, use a pastry blender to chop the butter into the dry substances till the butter is in pea-size or barely smaller items, proceed with the recipe). 
Frozen Blueberries: this recipe works greatest with recent 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 colour all through the dough greater than utilizing recent fruit). 
Different Fruits: different recent fruits like raspberries, blackberries, or huckleberries would sub in nicely 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