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Lemon Blueberry Scones…the proper breakfast deal with! A easy scone, made with shortening slightly than butter, and layered with bursting recent blueberries and loads of lemon zest. Then, brushed with milk and sprinkled with glowing sugar for an exquisite candy crunch on high. Each chew is flakey, summery, brilliant and flavorful, with simply the correct quantity of blueberries and lemon! One of the best half? They’re so easy to make and oh so scrumptious. Actually excellent breakfast to make all summer season lengthy!
About The Recipe
If I’m being sincere, certainly one of my absolute favourite issues to have for breakfast is a scone. It’s one thing we at all times had rising up. Whether or not it was chocolate chip, lemon poppy seed, or no matter else my mother may provide you with. We at all times had some within the freezer!
So, with a plentiful quantity of blueberries this summer season, we’ve been actually attempting to profit from them. It’s been some time since our final scone recipe, so we thought it may be enjoyable to take these blueberries and…effectively, flip them right into a scone!
Although, as a child, I used to be by no means actually a fan of blueberry scones. My mother didn’t make them and those I had have been typically made with dried blueberries…however I beloved my mother’s blueberry muffins! So, after we have been speaking about doing these scones, I admit, I used to be somewhat hesitant.
The primary take a look at bake was…not good. The recent blueberries make ALL the distinction in a scone, however we used a butter based mostly scone as our base. There was simply one thing within the mixture of lemon and butter within the scone itself that made it style…bitter? Burnt? Simply kinda gross?
So, again to the drafting board. We talked about doing an oil-based scone, much like our Lemon Crinkle cookies, however we couldn’t work out tips on how to get our flakey layers that method.
Which is how we landed on utilizing shortening! We had some shortening leftover from the vacation’s and it appeared like the proper substitute.
Seems, it was! These scones got here out flakey, completely candy, and SO. GOOD.
Oh, and for the primary time in my life, I really like blueberry scones. I may eat the entire batch of those scones by myself! They’re so easy, however positively a must-bake this summer season.
Causes You Will Love These Lemon Blueberry Scones
- There’s NO butter on this recipe!
- Tremendous easy to make.
- Prepared in 1 hour or LESS!
- The proper use for recent summer season blueberries.
- A crowd pleaser.
- Nice for breakfast, brunch, or perhaps a fast snack!
Gear Wanted
Components
(Full ingredient quantities and directions may be discovered within the recipe card on the backside of the submit)
- All-Goal Flour
- Granulated Sugar
- Baking Powder
- Baking Soda
- Salt
- Vegetable Shortening
- Lemon Zest
- Heavy Cream
- Massive Egg
- Blueberries
How To Make Lemon Blueberry Scones
Step 1: Make the dough
In a small bowl, whisk collectively cream and egg. Put aside.
In a big bowl, whisk collectively flour, sugar, baking powder, baking soda, salt, and lemon zest.
Lower in shortening with a pastry blender to the dimensions of small peas.
Pour liquid components over dry components and stir till simply mixed.
Step 2: Roll and reduce
On a evenly floured piece of parchment, fastidiously roll out into 9 by 12 inch rectangle.
Lower the dough into 12 squares and place on lined sheet pan. Freeze for 20 minutes.
Step 3: Bake
Brush the tops of the scones with cream and sprinkle with glowing sugar.
Bake till golden brown, 20-25 minutes.
How To Retailer
As soon as these scones have cooled, you may place them in a freezer protected bag, and freeze for 1-2 months!
Substitutions
- You should use frozen blueberries for this recipe.
- As an alternative of glowing sugar, you may drizzle these scones with a vanilla icing after baking!
Searching for extra recipes like this? Listed below are a couple of chances are you'll like: Lemon Blueberry Muffins, Coconut Scones, Lemon Ricotta Pancakes, Blueberry Pop Tarts
Skilled Ideas
- 10 Tablespoons of vegetable shortening is the same as 1/2 cup + 2 Tablespoons.
- In case you don’t have a pastry blender, you should utilize a fork to chop within the vegetable shortening!
- Watch out to not over-mix the dough.
- Bear in mind to dry your blueberries! In case you add them whereas they’re nonetheless moist, it can make the dough very sticky and arduous to work with.
- Don't place greater than 6 scones per pan! They have a tendency to unfold.
- Brushing with milk and topping with glowing sugar is elective, however extremely beneficial!
- Each oven bakes otherwise. Control the scones!
If you make these Lemon Blueberry Scones, depart a remark down beneath! We love listening to from you and answering any questions you might need! Additionally, you should definitely tag us on social media and hashtag it #BakersTable.
Lemon Blueberry Scones
Candy, lemon-y, and bursting with blueberries! These tremendous easy Lemon Blueberry Scones are one of the best deal with to start out your day.
Stop your display screen from going darkish
Scones
- 2 ½ cups all function flour
- ½ cup granulated sugar
- 3 ¾ teaspoons baking powder
- ¼ teaspoon baking soda
- ⅔ teaspoon salt
- 10 Tablespoons vegetable shortening
- 4 teaspoons lemon zest
- ¾ cup heavy cream
- 1 massive egg
- 1 ½ cups blueberries
Topping
- 2 Tablespoons heavy cream
- glowing sugar
Warmth oven to 375° F.
Line a sheet pan with parchment paper. Put aside.
In a small bowl, whisk collectively cream and egg. Put aside.
In a big bowl, whisk collectively flour, sugar, baking powder, baking soda, salt, and lemon zest.
Lower in shortening with a pastry blender to the dimensions of small peas.
Pour liquid components over dry components.
Stir simply till mixed.
Fold in blueberries.
Roll out into 9″x12″ rectangle.
Lower into 12 squares.
Place on ready baking sheets.
Freeze for 20 minutes.
Brush tops with cream.
Sprinkle with glowing sugar.
Bake till golden brown, 20-25 minutes.
- You should use frozen blueberries for this recipe.
- As an alternative of glowing sugar, you may drizzle these scones with a vanilla icing after baking!
Skilled Ideas:
- 10 Tablespoons of vegetable shortening is the same as 1/2 cup + 2 Tablespoons.
- In case you don’t have a pastry blender, you should utilize a fork to chop within the vegetable shortening!
- Watch out to not over-mix the dough.
- Bear in mind to dry your blueberries! In case you add them whereas they’re nonetheless moist, it can make the dough very sticky and arduous to work with.
- Don't place greater than 6 scones per pan! They have a tendency to unfold.
- Brushing with milk and topping with glowing sugar is elective, however extremely beneficial!
- Each oven bakes otherwise. Control the scones!
Serving: 1sconeEnergy: 298kcalCarbohydrates: 32gProtein: 4gFats: 18gSaturated Fats: 7gPolyunsaturated Fats: 3gMonounsaturated Fats: 6gTrans Fats: 1gLdl cholesterol: 35mgSodium: 296mgPotassium: 66mgFiber: 1gSugar: 11gVitamin A: 288IUVitamin C: 3mgCalcium: 93mgIron: 2mg
Dietary data is simply an estimate. The accuracy of the dietary data for any recipe on this web site just isn't assured.
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