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Lemon Blueberry Scones #yummyrecipes #breakfastvibes #sconerecipe
Servings: 6
Ingredients
* 2 cups all-purpose flour , spooned and leveled
* 1 tablespoon baking powder
* 3 tablespoons granulated sugar
* 1/2 teaspoon kosher salt
* zest from two lemons (about 2 tablespoons), divided
* 6 tablespoons chilled unsalted butter , cut into small cubes
* 1 cup fresh blueberries (*see note)
* 3/4 cup half and half (*see note)
For The Glaze
* 2 cups powdered sugar
* 1/3 cup half and half
* 1/2 teaspoon lemon juice
* lemon zest
Instructions
* Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
* In a large mixing bowl, combine flour, baking powder, sugar, salt, and half of the lemon zest. Add butter and cut in with a pastry blender (or your hands) until mixture resembles fine crumbs.
* Toss in blueberries and coat lightly with the flour mixture. Add half and half and fold together gently until the mixture just begins to come together and form a soft dough. It will be wet. (Do not knead or over mix the dough.)
* Turn dough out onto a floured surface and pat into a 1-inch thick circle. (If dough is very sticky, sprinkle with just a hint of flour.)
* Using a sharp knife or bench scraper, cut into 6 (or 8) equal triangles.
* Place scones on prepared baking sheet and bake 16-18 minutes or until no longer wet, golden, and cooked through. (All ovens run differently.)
* Place a sheet of parchment on a work surface, then place a cooling rack over top of parchment. Remove scones from pan to cooling rack. Cool about 10 minutes.
* In the meantime, make glaze by whisking together powdered sugar, half and half, lemon juice, and the remaining lemon zest until smooth. (If glaze is too thick, add a bit more cream. If itโs too thin, add more powdered sugar.)
* Generously drizzle scones with the glaze. (Glaze will firm up when scones are completely cool.)