Blueberry Lemon Scones

Name: Blueberry Lemon Scones
Prep time: 20 min
Total time: 35 min
Yield: 8
Ingredients: 1 ½ cups whole wheat pastry flour or whole wheat flour; ½ cup whole wheat flour; 1 tablespoon baking powder; 3 tablespoons turbinado (raw cane) sugar (plus additional for sprinkling on top); ⅛ teaspoon salt; 5 tablespoons cold unsalted butter; Zest of 1 lemon; 1 cup blueberries (frozen or fresh); ½ cup plain low-fat Greek yogurt (0% fat yogurt by Fage); ½ cup milk of your choice (2% milk)

Previous

Next

Blueberry Lemon Scones

Are you a fan of delicious baked goods? Do you enjoy the tangy taste of lemon and the burst of flavor from blueberries? If so, you’re in for a treat! In this article, we’ll explore the delightful world of Blueberry Lemon Scones. From their buttery texture to the perfect balance of sweet and tart, these scones are sure to become your new favorite indulgence. So, grab a cup of tea and let’s dive in!

The Perfect Pairing: Blueberries and Lemon

Blueberries and lemon are like a match made in culinary heaven. The sweet and juicy blueberries complement the bright and zesty flavor of lemon, creating a perfect balance. Just imagine biting into a warm scone, and as you take your first bite, the burst of blueberries dances on your taste buds, followed by the refreshing citrusy notes of lemon. It’s a delightful symphony of flavors that will leave you craving for more.

The Art of Baking Scones

Baking scones is an art form that requires precision and attention to detail. The secret to achieving the perfect texture lies in the balance of ingredients. The butter should be cold, ensuring a flaky and buttery crumb. The addition of lemon zest adds a wonderful aroma and tangy flavor to the scones. And let’s not forget the blueberries! They add a burst of sweetness and a pop of color to these delectable treats.

Tips and Tricks for Irresistible Scones

Now that we’ve covered the basics, let’s dive into some tips and tricks to ensure your Blueberry Lemon Scones turn out irresistible every time. Firstly, make sure your butter is chilled and cut it into small cubes before incorporating it into the dough. This ensures that the butter remains cold and creates those sought-after flaky layers. Secondly, lightly toss the blueberries in flour before folding them into the dough to prevent them from sinking to the bottom.

Frequently Asked Questions

1. Can I use frozen blueberries instead of fresh?

Yes, you can definitely use frozen blueberries in this recipe. Just make sure to thaw them and pat them dry before adding them to the dough. This will prevent excess moisture and ensure the scones bake evenly.

2. Can I substitute lemon juice for lemon zest?

Lemon juice can be used as a substitute for lemon zest, but keep in mind that it will alter the texture and flavor of the scones slightly. Lemon zest provides a more intense lemon flavor and adds a lovely fragrance to the scones.

3. How do I store Blueberry Lemon Scones?

To keep your scones fresh, store them in an airtight container at room temperature for up to 3 days. If you want to enjoy them for a longer period, you can freeze them for up to 1 month. Just make sure to thaw them before consuming.

4. Can I add a glaze to the scones?

Absolutely! A simple glaze made with powdered sugar and lemon juice can elevate the flavor and presentation of your scones. Just drizzle it over the top once the scones have cooled slightly.

5. Can I make these scones vegan?

Yes, you can make these scones vegan by using plant-based butter and substituting dairy milk with almond milk or any other non-dairy alternative. Just make sure to check the ingredient labels to ensure they are vegan-friendly.

6. What should I serve with Blueberry Lemon Scones?

Blueberry Lemon Scones are delicious on their own, but you can also serve them with clotted cream, lemon curd, or your favorite fruit jam. The creamy and tangy accompaniments complement the scones perfectly.

7. Can I make mini scones instead of regular-sized ones?

Of course! If you prefer bite-sized treats, you can divide the dough into smaller portions and bake mini scones. Just keep in mind that the baking time may be slightly shorter, so keep an eye on them in the oven.

8. Can I incorporate other fruits into the scones?

Absolutely! While blueberries and lemon are a classic combination, you can experiment with other fruits as well. Raspberries, blackberries, or even diced strawberries would work wonderfully in these scones.

In Conclusion

Blueberry Lemon Scones are a delightful treat that brings together the sweetness of blueberries and the tanginess of lemon. With their buttery texture and burst of flavor, they are perfect for breakfast, brunch, or as an afternoon snack. So, go ahead and indulge in these heavenly scones, and let their deliciousness transport you to a world of culinary bliss!

Blueberry Lemon Scones

Prep20 min

Total35 min

Servings8

1 ½ cups whole wheat pastry flour or whole wheat flour
½ cup whole wheat flour
1 tablespoon baking powder
3 tablespoons turbinado (raw cane) sugar (, plus additional for sprinkling on top)
⅛ teaspoon salt
5 tablespoons cold unsalted butter
Zest of 1 lemon
1 cup blueberries (frozen or fresh)
½ cup plain low-fat Greek yogurt (0% fat yogurt by Fage)
½ cup milk of your choice (2% milk)

Preheat the oven to 425 degrees Fahrenheit.
In a bowl, combine the flours, baking powder, sugar, and salt. Whisk them together.
Slice the butter and add it to the dry ingredients. If you have a pastry cutter, use it to cut the butter into the flour. If not, use a knife to cut the butter into small pieces and mix them into the flour.
Add the blueberries and lemon zest, and gently stir. Frozen blueberries can be used without thawing.
Gently mix in the milk and yogurt. You may need to use your hands to knead the remaining flour into the dough.
Shape the dough into a circle that is about an inch deep all around. Cut the circle into 8 slices.
Separate the slices and place them on a baking sheet lined with parchment paper or foil.
Sprinkle a small amount of raw sugar on top of each scone.
Bake for approximately 15 minutes, or until the scones are light brown in color.