Blueberry Lemon Scones
These blueberry lemon scones are light and have a cake-like texture. The added lemon zest in the dough gives it a freshness to it.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at studioboess.com.
Cooking tools:
- Pastry cutter
- Grater
- Sifter
- Silicone baking mat
- Cooling rack
- Saucepan
- Spatula
- Spoon
- Mixing bowl
- Chef's knife
- Baking sheet
- Parchment paper
- Oven
- Stove
Ingredients
- 1 Cup Blueberries (fresh or frozen)
- 1/8 Cup Granulated sugar
- 1/8 Cup Water
- Pinch Kosher salt
- 2 Cups Pastry flour (or all purpose )
- 1 Tablespoon Baking powder
- 1/2 Teaspoon Salt
- 4 Tablespoons Unsalted butter (frozen)
- 1 Tablespoon Maple syrup
- 1 Egg
- 1/2 Cup Heavy whipping cream
- 1/2 Cup Whole milk
- 1 Teaspoon Pure vanilla extract
- Lemon zest (of 1 lemon)
- 1/3 Cup Powdered sugar
- 1 Tablespoon Lemon juice
- Zest Of one lemon
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