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13 ingredients, 11 steps, cooking Lemon blueberry scones 🍋

Hi my mother, at this time you get present recipe Lemon blueberry scones 🍋 with 13 ingredients and 11 steps. Next this is how to cook, please read carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 13 ingredients and 11 stages of easy cooking Lemon blueberry scones 🍋.

Ingredients all Lemon blueberry scones 🍋

1. You need : All-purpose flour.
2. Prepare : Granulated sugar.
3. Prepare : Fresh lemon zest (about one lemon).
4. You need : & 1/2 t. Baking powder.
5. It’s : Salt.
6. Prepare : Unsalted butter, frozen.
7. It’s : Heavy cream (add, 2T. for brushing) see last step for sub.
8. It’s : large egg.
9. Prepare : & 1/2 t. Vanilla.
10. Prepare : heaping cup blueberries (if frozen, don't thaw).
11. It’s : Lemon Icing.
12. Prepare : Powdered sugar.
13. Prepare : Lemon juice.

If all raw materials Lemon blueberry scones 🍋 it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Stages Cooking Lemon blueberry scones 🍋

1. Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
   
2. Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
   
3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
   
4. Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
   
5. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.—you can skip this, but it helps scones to hold form.
   
6. Meanwhile, preheat oven to 400°F
   
7. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
   
8. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.
   
9. Make the icing: Whisk the icing ingredients together. Drizzle over warm scones.
   
10. Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
    
11. Instead of 1/2c heavy cream, you can use 1/4c Greek yogurt, 2T water, and 2T melted butter OR 1/4c yogurt and 1/4c milk
    
12. Finish and Enjoy.

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