Recipes

Lemon Blueberry Scones

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Lemon Blueberry Scones

Lemon Blueberry Scones

Recipe Courtesy Chef Bryan Woolley

Ingredients:

  • 4 cups self rising flour
  • 2 sticks cold butter cut into 1/2 inch cubes (16 tbsp)
  • ¾ cup sugar
  • zest of 2 lemons
  • 1 tsp salt
  • 2 cups cream (more or less)
  • 2 eggs, slightly beaten
  • 1 tbsp vanilla
  • 3-4 cups frozen blueberries

Lemon Glaze:

  • Juice of 2 lemons
  • 2 cups powdered sugar
  • milk as needed

Directions:

  1. Combine butter, sugar, lemon zest and salt together in the bowl of your food processor. Pulse the machine to cut the butter into the dry ingredients.
  2. Once the butter is cut into the dry ingredients transfer to a large bowl.
  3. Whisk the cream and eggs together. Add the vanilla and if desired a little lemon extract to the liquid.
  4. Add blueberries and cream mixture to the dry ingredients. Fold the mixture together just until combined.
  5. Either scoop portion sized scones onto a prepared baking sheet or roll dough out and cut into desired shapes.
  6. Place into a 400 degree oven for approximately 10 minutes or until a light golden brown. Remove from the oven and let the scones cool.
  7. To make the lemon glaze, combine the lemon juice and powdered sugar together and mix together. If needed, adjust consistency of the glaze by adding a little bit of milk as needed.
  8. Drizzle the lemon glaze over the scones, serve and enjoy!

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