These blueberry lemon scones are made with heavy cream to create a rich, tender scone, fresh blueberries, and lemon zest then drizzled with a sweet lemon icing. This blueberry scone recipe is easily mixed up in minutes, making for an easy brunch treat!
Recipe Here: www.bostongirl...
Tools Used:
* Pastry Cutter - amzn.to/3k2pDzA
* Small Baking Sheet - amzn.to/3xFNGfX
* Large Baking Sheet - amzn.to/3Ey4u9S
* Pastry Mat - amzn.to/38ewHqp
Ingredients
For The Scones:
2 cups (240 g) all-purpose flour
1/3 cup (67 g) granulated sugar
2½ teaspoons baking powder
¾ teaspoon salt
1/2 cup (1 stick, 113 g) unsalted butter cold and cut into small cubes
1 cup (½ pint) fresh blueberries
1 tablespoon lemon zest
½ cup (120 ml) heavy cream
1/2 teaspoon vanilla extract
1 large egg
For The Icing:
½ teaspoon vanilla extract
1/2 cup (57 g) confectioner sugar
2 tablespoons lemon Juice or more to adjust consistency
Instructions
1. Whisk together flour, sugar, baking powder and salt in a large bowl.
2. Cut in butter with a pastry blender or rub in with your fingers, until the mixture has the texture of coarse meal.
3. Fold in blueberries and lemon zest.
4. Whisk together heavy cream, egg, and vanilla. Make a well in the dry ingredients, and pour in the heavy cream mixture. Stir lightly with a wooden spoon or spatula until dough comes together. Dough will be sticky and shaggy looking.
5. Turn out dough onto a lightly floured surface, and gently knead dough together a few times. I press down on the dough into about 1/2" thickness, then fold in half. I repeat this about 3-4 times. Do not overwork the dough, you just want to incorporate the flour and bring it together.
6. Pat dough into an 8" circle. Cut into 8 wedges. Transfer to baking sheet and refrigerate for 15 minutes.
7. Preheat oven to 400°F. Line a baking sheet with parchment.
8. Bake the scones. Bake until golden brown and cooked through, about 20-22 minutes. Transfer scones to wire rack to cool.
9. Combine icing ingredients in a bowl and whisk to combine. Adjust consistency if needed. Drizzle cooled scones with icing.
Storing: Store leftover scones in an airtight container at room temperature for up to 2 days.
Freezing: You can place the unbaked scones on a cookie sheet and freeze. Once they are solid you can place them into a zip-loc bag. When ready to bake, there is no need to thaw first before baking. Just add on a few minutes of bake time. To freeze baked scones, bake first then allow to cool completely before freezing. Freeze solid then you can wrap each individually or place into a zip-loc bag and freeze for up to 3 months. Thaw at room temperature before serving.
Icing: If you do not prefer icing, you could always make an egg wash and brush on the scones before baking and sprinkle some sanding sugar on top.
Blueberries: Fresh is best but if using frozen, do NOT thaw and you may need to increase the baking time by a few minutes.
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12 сен 2024
