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Lemon Blueberry Scones

Blueberry and Meyer Lemon Scones by Dough-EZ

Lemon Blueberry Scones

May 31, 2016

Blueberry and Meyer Lemon Scones by Dough-EZ

Directions

Scones

1In food processor or large bowl: Mix 1st four ingredients.

2Cut in butter until resembles coarse sand. Slowly add egg yolk, lemon zest, and buttermilk until combined.

3Turn out onto lightly floured, Dough EZ pastry mat to incorporate all remaining flour and gently fold in fruit or fresh berries.

4Fold mat cover over dough. Use rolling pin with light pressure to roll dough to a nine inch round of 1" thickness. *Sprinkle with additional course sugar if desired.

5Use bench scraper or butter knife to cut into 8 sections.

6Move to parchment paper, prepared cookie sheets leaving 1-2" apart.

Baking

1Preheat Oven: 400º F

2Bake time: 25 minute or until golden brown

Lemon Glaze:

1Stir together: Zest of 1 Lemon, Juice of 2 Lemons, and confectioner sugar.

2Allow to cool before glazing. Allow to dry and store in an air tight container.

Ingredients

Scones

Cups

2 1/2 Cups AP Flour

1/3 C. Sugar

1 T. Baking Powder

1/2 tsp. Salt

1/2 C. Cold Butter cut into pieces

1 Egg Yolk

3/4 C Buttermilk

Zest of 1 Lemon

1 1/2 C. Fresh Blueberries (raspberries, strawberries, etc.)

Lemon Glaze:

Zest of 1 Lemon and Juice of 2 Lemons

1 C. Confectioner Sugar.

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