Blueberry Scones Recipe Without Heavy Cream
- June 22, 2022
These Lemon Blueberry Scones are light and fluffy, sweet and tangy, but most of all, simply delicious.So every single time I want to bake anything it will either be things like these scones, or some sort of bundt cake.Scones are a British baked good, biscuit-like cake and it can be made savory or sweet.They’re simply delicious, light and fluffy, sweet and tangy, one of my favorite scones.Preheat the oven and prepare 2 baking sheets with parchment paper.Mix all the wet ingredients together, such as the milk, eggs, vanilla, lemon zest and sugar.Mix all the dry ingredients together; the flour, baking powder and salt.Use a pastry blender or 2 forks to cut the butter into the flour mixture until the size of large peas.Sprinkle a bit of flour over the blueberries, this will prevent them from sinking to the bottom of the scones.Transfer the dough to a lightly floured surface and cut it into 2 pieces.Gently roll out each piece of dough into a disc, taking care not to burst the blueberries.Depending on the shape you want your scones, roll out your dough into an 1-inch thick disc or rectangle.Transfer scones to a baking sheet and brush with egg white.▢ 1 egg white beaten Lemon glaze ▢ 3 cups powdered sugar.▢ 2 tablespoon lemon juice freshly squeezed Instructions Preheat oven and prepare baking sheets: Preheat your oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.Mix wet ingredients: In a medium size bowl, whisk together the milk, eggs, vanilla extract, lemon zest and sugar.Gently roll out each piece of dough into a disc, taking care not to burst the blueberries.Depending on the shape you want your scones, roll out your dough into an 1-inch thick disc or rectangle.Transfer scones to a baking sheet and brush with egg white.Allow scones to stand for a few minutes until the glaze forms a crust, then serve and enjoy.If using frozen butter, it might be easier to grate it instead of cutting it in with a pastry blender.Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.Originally published July 2013, recipe updated with photos and video. .
Lemon Blueberry Scones
Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess.Perfect your technique Blog A bountiful blueberry scone recipe By Kye Ameden.Bake for 20 minutes, or until lightly browned and a toothpick or cake tester inserted into a scone comes out dry. .
Blueberry Scones Recipe
this recipe, makes the flakiest, the most tender scones that no store-bought or bakery can rival.The sugar crust atop them is one of our favorite parts as it contrasts the soft inside very well.And the blueberries, ugh… they just burst as you bite into the scone to reveal their sweet juices.This will prevent the butter from melting and keep the scones nice and fluffy, instead of heavy and dense.When ready to serve, the scones can be reheated in a 350F degree oven for about 5-7 minutes.Dump the dough onto your working surface and press it together until it holds shape.With a sharp knife, cut into 8 – 12 triangles and transfer to a baking sheet, spacing them out evenly.Brush the tops with melted butter and sprinkle with coarse sugar.Serve them for breakfast or brunch, or pack as a school snack they're always a hit around our house!1 tsp vanilla extract Also 2 cups blueberries fresh, frozen, or dried.2 tbsp lemon juice US Customary - Metric Instructions How to make the Blueberry Scones Prep: Preheat oven to 425F with the rack in the middle.Combine: Grate 8 tbsp frozen butter on a large holed box grater right into the flour mixture and toss together to coat the butter in flour.Add the cold wet ingredients and stir just until barely holds together.With a sharp knife cut the log into 12 triangle pieces (for smaller scones) or 8 triangles (for regular, large size) and transfer to a 12"x18" baking sheet, spacing them evenly.PRO tip: refrigerate or freeze the scones for 15-30 minutes so they retain their shape better when baking.Nutrition Facts Blueberry Scones Recipe Amount Per Serving Calories 234 Calories from Fat 108 % Daily Value* Fat 12g 18% Saturated Fat 7g 44% Cholesterol 31mg 10% Sodium 221mg 10% Potassium 152mg 4% Carbohydrates 29g 10% Fiber 1g 4% Sugar 12g 13% Protein 3g 6% Vitamin A 385IU 8% Vitamin C 2.5mg 3% Calcium 66mg 7% Iron 1.1mg 6% * Percent Daily Values are based on a 2000 calorie diet. .
Homemade Lemon Blueberry Scones
Especially when they’re dotted with juicy blueberries and topped with a bright and zesty lemon glaze.Homemade scones are especially great because they’re incredibly easy, super inexpensive, and they freeze really well, so you can keep them in the freezer to reheat one at a time when that craving hits.It’s important to note that the word “scone” can mean different things depending on where you are in the world.Classic British scones are simple, with not a lot of fat or sugar, they’re often round, and are served with clotted cream and jam.In the U.S., scones are decidedly more dessert-like with a crust of sugar on top or a drizzle of glaze, they’re served with coffee or breakfast and are often triangular in shape.As I mentioned in the intro, I love to keep a batch of these Lemon Blueberry Scones in the freezer.To freeze the scones, first make sure they are fully cooled to room temperature (which they should be before adding the glaze, anyway).To thaw the frozen lemon blueberry scones, either let them sit out at room temperature for about 30 minutes, or microwave for about 30 seconds straight from the freezer.Combine the flour, baking powder, sugar, salt, and lemon zest in a large bowl.Add the blueberries to the flour mixture and stir to combine (no need to thaw first, if frozen).Stir everything together until it forms a cohesive ball of dough, with no dry flour remaining on the bottom of the bowl.Allow the scones to cool completely, then combine 1 cup powdered sugar with 2 Tbsp lemon juice until it forms a thick glaze.Notes *I like to put a stick of butter into the freezer 5-10 minutes before making my scones.If it’s too dry and won’t stick together in a cohesive ball or there is a lot of flour left on the bottom of the bowl, add a small amount of milk (maybe 1 Tbsp) to bring the dough together.Press the blueberry scone dough out into an 8″ diameter circle, then cut it into eight wedges.Place the cut scones on a baking sheet lined with parchment paper.Bake the scones in the fully preheated 425ºF oven for 15-17 minutes, or until they are golden brown.Once ready, stir together 1 cup powdered sugar and 2 Tbsp lemon juice until it forms a thick glaze.Serve your delicious, homemade lemon blueberry scones with a hot cup of coffee and enjoy the day! .
Easy Eggless Blueberry Scones
These Easy Eggless Blueberry Scones are tender and buttery with a crisp outer layer.Last week, I shared my kid’s faves version: Eggless Chocolate Chip Scones.This delicious Eggless Blueberry Scones recipe can be made with one bowl and two hands in just a few minutes.Perfect for breakfast, brunch, snack time, and wherever coffee or tea is appropriate.Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).These crumbs are essential to have scones with a flaky center while keeping the edges crumbly and crisp.When you cut the frozen butter into the dry ingredients you will create crumbs.These crumbs are essential to have scones with a flaky center while keeping the edges crumbly and crisp.It’s important to not overwork the dough and never roll it too thin, doing so will make the scone lose the flaky, moist, and delicious crumbly texture.Refrigerate before baking: Keeping scone dough as cold as possible prevents over-spreading so don’t skip this step, please.It’s made with just two ingredients: confectioners’ sugar and fresh lemon juice.Freeze scone dough wedges or rounds on a plate or baking sheet for 1 hour or until relatively frozen,.Subscribe to Mommy’s Home Cooking so you’ll never miss a recipe!▢ ½ cup (115 gr) unsalted butter, frozen and cut into small cubes or grated.▢ 1 teaspoon pure vanilla extract Glaze: ▢ 1 cup (120 gr) confectioners’ sugar.Form into an 8-inch disk, cover with plastic wrap, and refrigerate for 30 minutes.Brush the scones with heavy cream and bake for about 18 to 20 minutes or until risen and golden brown.These crumbs are essential to have scones with a flaky center while keeping the edges crumbly and crisp.REFRIGERATE BEFORE BAKING: Keeping scone dough as cold as possible prevents over-spreading so don’t skip this step, please.Please, if you’re going to make this recipe read the whole content post to get lots of tips, tricks, and variations.Please note that nutritional information is a rough estimate and it can vary depending on the products used.Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group Course Dessert Cuisine European Calories 398 Keyword blueberry breakfast brunch easy eggfree Eggless scones snack. .
Healthy Lemon Blueberry Scones
A handful of times throughout the baseball season, Grandma and I buy tickets to watch a game.I drive to her house, and then we carpool to the ballpark downtown and weave our way around the other fans until we reach our favorite seats along the third base side.Before the game we attended in May, I brought a few slices of this cake for Grandma to enjoy during the upcoming days.For the next four hours, we watched batting practice and cheered for the Padres when they took the field to start the game.The combination of the sweet juicy berries with the bright sunshiny lemon flavor is absolutely irresistible—and so perfect for summer!You just need 1 bowl and 30 minutes to make these scones, and they’re supremely tender, thanks to my secret ingredient… Which also means they’re just 135 calories!Tip : This is why I recommend avoiding coconut oil, if at all possible, because it melts at room temperature… So it’s nearly impossible to keep it solid until you put your scones in the oven!Greek yogurt adds the same moisture as extra butter to these scones, and it gives them a protein boost, too!You’ll skip the refined granulated sugar and sweeten your scones with pure maple syrup (like this!).I used fresh blueberries because (a) they’re in season and constantly on sale at the grocery store and (b) they don’t dye the scone dough a funky gray color like frozen ones do.Before slicing your healthy lemon blueberry scones into wedges and popping them in the oven, brush the tops and sides with milk.This seals moisture into the dough, which keeps their interiors soft and tender, and it also creates a hint of a crust on the outside. .
Lemon Blueberry Scones with Lemon Glaze
A fresh and tasty scone recipe perfect for breakfast or brunch!I love whipping up batches of muffins and scones and storing them in the freezer for quick snacks or breakfast on the run.Frozen taste just as good, but they leave blue streaks in the dough.I stocked up, and I’ve been making all kinds of blueberry goodies.They are a great combination flavor, and these lemon blueberry scones prove it!The second time I made them, I doubled the batch, and we still didn’t have any left.baking powder (It may seem like a lot, but it’s what makes the scones light and fluffy.).blueberries (Fresh makes prettier scones, but frozen berries will also work.).Place 1-2 inches apart on a silicone lined or lightly greased cookie sheet.If stored in an airtight container, these scones will last for 2-3 days at room temperature.If you haven’t glazed them yet, you can just place them directly into freezer bags after they are cool.To serve, either let them thaw at room temperature, or warm them up in the microwave for 20-30 seconds.I have updated the recipe to make the dough a little easier to work with.If your scone dough is too dry, sometimes it is just a matter of flour settling in the container and being so compact that the 1 3/4 cups ends up being more than that.Use a silicone pan liner or parchment paper for easier cleanup.Not only does it make for pretty scones, it adds a yummy crunch!pinch of lemon zest Instructions Combine flour, sugar, baking powder, and salt in a mixing bowl.Place 1-2 inches apart on a lightly greased cookie sheet.Recommended Products As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.Silicone Baking Mat Nutrition Information: Yield: 8 scones Serving Size: 1. .
Blueberry Scones Recipe with Vanilla Glaze
Topped with a creamy vanilla glaze, this easy scone recipe is a breakfast treat you have to try!Of all of the breakfast carbs out there – French toast, waffles, pancakes, muffins, donuts, croissants, biscuits – is it possible to declare one the best?Mix in some fresh blueberries and top them with a creamy sweet vanilla glaze and you’ve got yourself breakfast perfection.A flaky, buttery, tender scone dotted with juicy blueberries.Scones are a traditional British baked good that resemble American biscuits.Common flavors include blueberry, cranberry orange, cinnamon, and chocolate chip.American scones tend to be slightly more dense than a biscuit and less doughy than a tea cake.The answer is because the cold butter is what makes the center of your scones moist and fluffy.It’s an extra step yes, but a very easy one that is totally worth the effort!If you want flaky moist scones on the inside with a crispy crumbly outside, use the grated frozen butter.Mix: In a small bowl, whisk together the eggs, buttermilk and vanilla extract.Shape: Sprinkle a small amount of flour onto parchment paper or your counter.Divide the triangles and place on a baking sheet lined with parchment paper or a silicone baking mat, leaving enough space for the scones to expand when cooked.Make the glaze: In a small bowl, whisk together powdered sugar, milk and vanilla extract – until smooth.For the best blueberry scones, make sure to follow these simple tips and tricks:.In addition, make sure your buttermilk and egg are also cold so they keep the butter from melting before baking.In addition, make sure your buttermilk and egg are also cold so they keep the butter from melting before baking.Over kneading the dough will ruin the nooks you want from the cold butter and it could also cause the blueberries to break apart.Over kneading the dough will ruin the nooks you want from the cold butter and it could also cause the blueberries to break apart.To store your scones, first, let them cool completely to room temperature.Topped with a creamy vanilla glaze, this easy scone recipe is a breakfast treat you have to try!1/2 cup (1 stick) unsalted butter, grated and very cold or frozen.1 1/2 teaspoons vanilla extract Instructions In a large bowl, whisk together flour, sugar, salt and baking powder.Using a pastry blender or your hands, cut in butter until mixture is crumbly.In a small bowl, whisk together egg, buttermilk and vanilla extract.Sprinkle a small amount of flour onto parchment paper or counter.In a small bowl, whisk together powdered sugar, milk and vanilla extract – until smooth.Nutrition Information: Yield: 8 scones Serving Size: 1. .