Amazing Lemon Blueberry Scones – Mel’s Kitchen Cafe

These superb lemon blueberry scones are loaded with blueberries and drizzled with a tart-candy lemon glaze. They are flaky, tender and so good!

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

The Best Scone Dough EVER

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

Baked scones, just like biscuits and pie crust, contain slicing chilly butter into dry components in order that the butter varieties small items. While 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 reduce 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 food processor.
3. Using a pastry blender for slicing within the butter.

Using a field grater is my technique of selection as a result of it’s so simple and quick with minimal cleanup. Once the butter is grated into the dry components, toss the dry components with the butter shreds, and that’s it. No additional slicing in required.

Working with Fresh Fruit

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

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

Just do not forget that a key tip to creating one of the best scones of your life is to not over work the dough! Over blended scone dough will lead to dry, powerful, heavy scones.

Forming the Scones

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

Before Baking/After Baking

Before 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 high crust to the scones. So yummy.

After baking, let the scones cool after which whip up the easy 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 actually unimaginable.

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

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

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

Lemon Blueberry Scone Adaptations

• This scone recipe works effectively as a plain lemon scone. Simply omit the blueberries (start 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, maintain the blueberries, or use different add-ins: i.e. lime and coconut, orange and cranberry).

These scones are simply among the finest issues I’ve made this yr. I can’t wait so that you can strive them!

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Amazing Lemon Blueberry Scones

Yield: 10 to 12 scones

Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Scones:

• 3 ½ cups (497 g) all-goal 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

Cook ModePrevent 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 effectively.

• Using the massive 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 food 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. Mix 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).

• Don’t over combine the scone dough; it’s okay if there are dry spots right here and there. Pieces 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.

• Turn the dough out onto a counter dusted with 1 to 2 tablespoons flour. Use your fingers to deliver the dough collectively right into a cohesive mass – simply do your finest to work with and across the blueberries. Lightly knead/fold the dough a couple of 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 flippantly golden on the underside and sides and not doughy within the heart. 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 additional powdered sugar a tablespoon at a time if it wants thickening up). Drizzle the glaze over the cooled scones.

• Serve the scones flippantly heat or at room temperature.

Food Processor or Pastry Blender Method: the butter could be reduce into the dry components utilizing a food processor (pulse till the butter varieties pea-measurement 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, reduce 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-measurement or barely smaller items, proceed with the recipe). 
Frozen Blueberries: this recipe works finest with contemporary blueberries. If utilizing bigger-measurement frozen fruit (like bluberries), I like to recommend thawing and patting dry earlier than utilizing within the recipe. If utilizing smaller-measurement frozen fruit (like huckleberries or wild blueberries), strive including the berries frozen. Keep in thoughts that with any frozen fruit, regardless of whether it is thawed or frozen, the fruit will bleed coloration all through the dough greater than utilizing contemporary fruit.
Other Fruits: different contemporary fruits like raspberries, blackberries, or huckleberries would sub in effectively for the blueberries.

Serving: 1 scone, Calories: 342kcal, Carbohydrates: 50g, Protein: 5g, Fat: 14g, Saturated Fat: 9g, Cholesterol: 37mg, Sodium: 336mg, Fiber: 1g, Sugar: 20g