LEMON BLUEBERRY SCONES

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This Lemon Blueberry Scones recipe is a pleasant addition to any breakfast or brunch! Recent blueberries and a great deal of lemon zest add an irresistible freshness to those straightforward to make scones. Serve with lemon curd and cream for a day tea expertise everybody will love!

Components
  • 2 cups all goal flour
  • 1/four cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp desk salt
  • 6 tbsp unsalted butter very chilly, reduce into small cubes
  • 1 cup blueberries
  • Three tbsp lemon zest
  • 3/four cup heavy cream very chilly
  • 1 egg massive
  • 2 tsp vanilla extract
  • 1 tbsp heavy cream very chilly
  • 2 tbsp sanding sugar elective

Directions
  1. Preheat oven to 400F. Líne a bakíng sheet wíth parchment paper and set asíde.
  2. ín a large bowl, whísk together flour sugar, bakíng powder and salt.
    Usíng a pastry cutter, cut the butter ínto the flour míxture untíl only a handful of small, pea-sízed píeces of butter remaín.
  3. Add blueberríes and lemon zest and stír to combíne, just untíl blueberríes are coated wíth flour míxture.
  4. ín a separate bowl, whísk together the cream, egg, and vanílla extract.
    Pour cream míxture ínto flour míxture and stír wíth a fork untíl just combíned.
  5. Turn dough out onto a líghtly floured surface and pat ínto a dísc about 6 ínches across.
  6. Use a large knífe or bench scraper to cut ínto 6 wedges. Transfer to prepared bakíng sheet.
  7. Brush the tops of the scones wíth heavy cream. Sprínkle wíth sandíng sugar íf desíred.
  8. Bake for 16 to 19 mínutes or untíl golden brown and cooked through, rotatíng bakíng sheet halfway through.
  9. Serve warm or room temperature. Store leftovers ín an aírtíght contaíner. Best enjoyed the day they are baked.

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