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Zesty Blueberry Lemon Scones: A Burst of Morning Sunshine

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Blueberry Lemon Scones Recipe 🫐🍋

Cook Time: 15 minutes
Prep Time: 25 minutes
Total Time: 40 minutes
Servings: 8 scones
Calories: 287.8 per serving

Description:

These Blueberry Lemon Scones are a delightful morning treat, exuding a tantalizing aroma that fills your kitchen with warmth and anticipation. Perfectly paired with a drizzle of honey or a dollop of blueberry preserves, they embody the essence of a cozy breakfast or brunch gathering. 🌞🥐

Ingredients:

  • 2 1/4 cups flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • Zest of 1 lemon
  • 1/2 cup butter
  • 1 cup fresh blueberries
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 egg yolk
  • 1 teaspoon lemon extract
  • Sugar (for sprinkling)
  • Milk (for brushing)

Instructions:

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Lightly oil a large baking sheet and set it aside for later use.
  3. In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and ground nutmeg. Stir in the lemon zest until well combined.
  4. Add the butter to the dry ingredients. Using a pastry blender, cut the butter into the mixture until it resembles coarse crumbs.
  5. Gently fold in the blueberries until evenly distributed throughout the dough.
  6. In a separate small bowl, whisk together the sour cream, milk, egg yolk, and lemon extract until smooth.
  7. Create a well in the center of the dry mixture and pour the liquid ingredients into it all at once.
  8. Stir the mixture with a wooden spoon just until the dough begins to pull together. Allow it to rest for 3 minutes.
  9. Transfer the dough onto a floured work surface. Using floured hands, knead the dough gently 4 or 5 times until it forms a ball.
  10. Pat the dough out into an 8-inch circle, about 1 inch thick.
  11. Using a sharp knife or pastry cutter, slice the dough into 8 wedges, similar to cutting a pie.
  12. Brush each wedge with milk and sprinkle with sugar for a delightful crunch.
  13. Carefully rearrange the wedges on the prepared baking sheet, leaving about 1/2 inch of space between each piece.
  14. Bake in the preheated oven until the scones are golden brown and crusty, approximately 15 minutes.
  15. Once baked to perfection, transfer the scones to a wire rack to cool slightly.
  16. These Blueberry Lemon Scones are best enjoyed warm, preferably within an hour of baking, to fully appreciate their tender texture and vibrant flavors.

Nutritional Information:

  • Calories: 287.8 per serving
  • Fat Content: 13.2g
  • Saturated Fat Content: 8g
  • Cholesterol Content: 57.6mg
  • Sodium Content: 426.4mg
  • Carbohydrate Content: 37.3g
  • Fiber Content: 1.4g
  • Sugar Content: 8.2g
  • Protein Content: 5.2g

These Blueberry Lemon Scones are a delightful fusion of tangy citrus and sweet berries, creating a burst of flavor in every bite. Whether enjoyed as a leisurely breakfast or a special brunch indulgence, they are sure to become a beloved favorite in your home. 🏡✨

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