Best 6 Blueberry White Chocolate Lemon Glazed Scones Recipes

BLUEBERRY SCONES WITH LEMON GLAZE

Steps:

• Preheat the oven to 400 degrees F.
• Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
• Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
• You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

LEMON BLUEBERRY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
• Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
• Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl. Stir into flour mixture and mix just until slightly moistened.
• Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
• Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.

LEMON-BLUEBERRY SCONES WITH BLUEBERRY GLAZE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
• Combine whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ginger in a large bowl. Grate in frozen butter using a box grater and toss until mixture resembles coarse crumbs.
• Mix yogurt, cream, egg, and vanilla extract together in a small bowl. Add to the flour mixture to form a crumbly dough, stirring just until no dry clumps of flour remain. Stir in unthawed blueberries.
• Pour crumbly dough onto the parchment-lined baking sheet. Press dough together firmly until it forms a cohesive 8-inch circle. Flatten top to ensure the circle is even. Cut into 8 triangular pieces. Arrange the pieces 1 inch apart on the same parchment-lined pan.
• Whisk egg and water together in a small bowl for the egg wash. Gently brush over the top of each scone.
• Bake scones in the preheated oven until tops are golden brown, 20 to 25 minutes. Let cool completely, about 30 minutes.
• Use the back of a wooden spoon to press thawed blueberries through a fine-mesh strainer into a medium bowl to extract 2 or 3 tablespoons of juice. Discards skins and seeds. Whisk confectioners' sugar and lemon juice into the blueberry juice until smooth. Drizzle blueberry glaze over cooled scones.

BLUEBERRY WHITE CHOCOLATE SCONES

Steps:

• Preheat the oven to 200C / 395F / 180C fan forced. Line a large baking tray with baking paper.
• In a large bowl, whisk together the flour, sugar, baking powder and salt.
• Add the cold grated butter and using a pastry cutter or your fingertips, work the butter into the flour until you just have very small pieces visible. Be careful not to melt it or work it completely into the flour.
• Add the chocolate chips and ¾ cup of blueberries and give it a quick mix.
• Combine the yoghurt and water in a cup, set aside 2 teaspoons and pour the rest into the mixing bowl. Add the lemon zest and gently stir and fold through with a spatula until you have a very stiff, chunky dough. Try not to crush the berries.
• Turn the dough out onto a lightly floured surface and gently press it out to a smoothish disk about 1 ½ inches thick.
• Transfer it to the baking tray and cut into 8 triangles as if you were slicing a cake. Gently pull the slices slightly apart. Brush all over with the reserve yoghurt mix and dot the reserved blueberries over the tops, gently pressing them in here and there.
• Bake 20 minutes or until turning golden on top.
• Remove from the oven and let them cool 10 minutes before adding the icing.

WHITE CHOCOLATE BLUEBERRY SCONES

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl combine flour, baking powder, salt and sugar.
• Cut the butter into this mixture until mixture is crumbly.
• Add white chocolate chips and blueberries, and toss with the flour mixture.
• Add buttermilk and mix until ingredients hold together.
• Place dough mixture on a floured surface and pat into a 9 x 9 inch square.
• Cut square into thirds.
• Then cut each third into three triangles and place 1 inch apart on a cookie sheet.
• Lightly dust each scone with powdered sugar.
• Bake for 10 minutes and then transfer scones to cooling racks.

BLUEBERRY WHITE CHOCOLATE SCONES

Steps:

• Combine flour, baking powder, salt and sugar.
• Cut butter into small pieces on floured surface.
• Add to dry mixture and mix with pastry cutter until crumbly.
• Add white chocolate and blueberries and toss with flour mixture.
• Add buttermilk and mix until ingredients hold together.
• Place dough mixture on floured surface and pat into a 9 X 9 square.
• Cut into thirds.
• Cut each third into three triangles and place on cookie sheet.
• Lightly dust each scone with white sugar.
• Bake at 375 for 10 minutes.