Blueberry lemon scones: a golden-brown sea of dried blueberries and lemon zest packed right into a buttery, tender dough and baked to perfection. Not solely is the bite-sized confection scrumptious, nevertheless it’s additionally versatile. Serve them for breakfast or dessert with an enormous cup of tea. Add them to holiday spreads, picnic baskets, child’s lunch packing containers and past.
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When you’ve by no means had a scone, the feel is just like a biscuit and the treats are sometimes used for related events. They’re each nice breakfast meals and are sometimes topped off with a pat of butter or a swipe of jam. However as most biscuit-loving Southerners know, the 2 meals differ in some notable methods.
Though each are fast breads, scones usually require eggs and heavy cream whereas biscuits use buttermilk. Because of this scones — a preferred deal with on the East Coast — are extra dense and flaky in comparison with southern biscuits. The dense, dessert-like texture of scones lends itself effectively to candy elements, just like the blueberry and lemon combo seen on this recipe.
If you wish to make the deal with a little bit lighter, attempt utilizing Greek yogurt rather than heavy cream, as recommended beneath. This recipe additionally makes use of honey as a pure sweetener. The honey offers the scones a floral-like taste that enhances the already candy blueberries and tangy lemon.
As soon as the dough for the scones is prepped and reduce into six wedges, it is positioned into the oven and baked till golden brown (about quarter-hour). Serve the scones plain, with a lemon glaze or pat of butter. It is the proper option to put summer time berries to make use of, as are these recipes for jams, salsas, tarts and more.
Elements
- 3 cups flour
- 1 tablespoon baking powder
- 2 teaspoons cinnamon (if desired)
- 3/4 teaspoons salt
- 4 tablespoons butter
- 2 massive eggs
- 1/3 cup honey
- 1/2 cup Greek yogurt
- 1 cup dried blueberries
- 1 massive lemon
- 1 massive egg white (to brush on high)
Instructions
Step 1: Put butter within the freezer whereas working with the opposite elements.
Step 2: Whisk honey, eggs and Greek yogurt collectively in a small bowl.
Step 3: Put aside.
Step 4: In a bigger bowl, combine flour, baking powder, cinnamon, salt and baking powder.
Step 5: Stir in dried blueberries.
Step 6: Zest your entire lemon, add to the massive bowl of dry elements.
Step 7: Take the butter out the freezer and grate it (or you may chop it up) into the bowl of dry elements.
Step 8: Use your arms to work the butter into the combination till the feel is crumbly.
Step 9: Add the moist elements and use a fork to mix every little thing.
Step 10: Knead the dough right into a ball, switch to parchment paper or a chopping board.
Step 11: Use a rolling pin to roll the ball right into a disk about 8 inches huge.
Step 12: Don’t have a rolling pin?
Step 13: Flatten it out along with your arms.
Step 14: Wrap the dough in plastic wrap, and place it within the freezer for about 25 minutes.
Step 15: Simply earlier than you are taking the chilled dough out of the freezer, preheat the oven to 425 levels.
Step 16: Take away the dough and use a pastry cutter or knife to slice the disk into 6 wedges (can reduce into 8 for smaller servings).
Step 17: House the wedges out in your baking sheet so that they prepare dinner by means of.
Step 18: Brush the highest of the wedges with egg whites.
Step 19: Place within the oven. Bake for quarter-hour or till golden brown on the surface.
