Also my blueberries were not that sweet but I still tried the recipe as is. Thanks for sharing will make multiple variations for sure :). Amount is based on available nutrient data. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Okay, I digress. Why freeze, you ask? Add comma separated list of ingredients to exclude from recipe. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking … Scrape the dough onto the floured parchment or pan, and make a circle. They are good. Carefully pull the wedges away from the center to separate them just a bit; there should be about a 1/2 inch space between them, at their outer edges. Great recipe!! Drizzle glaze over warm scones and serve. https://www.allrecipes.com/recipe/272779/lemon-drop-blueberry-scones Brush chilled scones with heavy whipping cream being sure to cover all exposed edges. I may have messed up, doubled the recipe. Line a baking sheet with parchment. ), huh?! My first time time making scones. I got 16 scones using a 1 tbs cookie scoop. Use your flour-covered hands to make a circle of dough that is about 3/4 inch thick. Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few. Even if you weren’t wondering, I am going to tell you why you need to freeze the scone recipe dough. Love this recipe cuz it's delicious, simpler and uses less butter than most. Easy to make and were very big! Serve warm. I used half and half because I didn’t have heavy cream and used fresh lemon juice (following your guideline). Hi, Carilynn! Bake the scones in the upper part of your oven for 18-23 minutes, or until they are a light golden brown. I’m making these tomorrow for brunch~, There is a link near the top of this recipe that is for No Bake Lemon Cheesecake that has the “formula” in it. this post for detailed substitutions, look under “Lemon Extract”, https://iambaker.net/lemon-cheesecake-cream-pie/. Your email address will not be published. And, if you look at my blueberry recipes, I see a theme of blueberry and lemon recipes galore! Put it in the freezer for AT LEAST 30 minutes (I recommend chilling it for 60 minutes). They are healthier then a lot of other recipes I read and so easy to make even for complete beginners like me. I work with iambaker and am happy to help with questions. I have been making them for some time, a favorite go to breakfast bread at this house. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. next time i will definitely have the lemon yogurt on hand instead of using plain with lemon juice mixed in turned out good (and even a scone disliking friend took leftovers home) but they wanted more lemon flavor. (see post for substitution instructions for lemon zest and juice). Before you begin, be sure to coat the frozen blueberries with flour and store them in the freezer until you incorporate them into the dough at the last minute. Fold blueberries into mixture. The point I am trying to make it that it made perfect sense to add a Blueberry Lemon Scone to my list of blueberry lemon recipes. Wondering if they will be too dry. I can’t seem to find the substitution for the lemon zest and/or fresh lemon juice. https://iambaker.net/lemon-cheesecake-cream-pie/. Nice lemony flavor and full of blueberries. Drop batter by heaping tablespoons 2 inches apart on the prepared baking sheet. Info. So many people have asked for the recipe that it's too good not to share. I’m thinking I overworked the dough after adding the wet ingredients. It said it was in the following post, but I can’t seem to find it. First, scoop the contents of the dough onto a parchment-lined baking sheet. Baked up 4 and froze the other 4 for another morning. And, they turned out every time! (Chilling the scones relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I used low fat yogurt since that was all I had. When you pull one away from the others, it should look baked all the way through. My husband said those were the best scones he ever had. The circle should be about 3/4 inch thick. I will use this base recipe with other contents in the future, like lemon, almond or cinnamon (sans lemon). Omg my very first scones and they are amazing!!!! First, cut the dough into 6-8 wedges with a bench scraper or a sharp knife. First time I've made scones and these were easy. Combine flour, sugar, baking powder, 1 teaspoon lemon zest, baking soda, and salt in a large bowl. My baking powder wasn’t fresh.. didn’t seem to make a difference. Most people won't think twice about serving basic cornbread when is on the table. Not bad but not my favorite scone tasting. Also I used lemon juice instead of extract and the lemon flavour was imperceptible. Now honestly it might need a hint more sugar but it will take a bit of experimentation to get it to my taste. Once the scone dough has been chilling for about an hour, take the dough out of the freezer, get out your trusty tools, and get ready to bake the scones. Be sure to cover them lightly with tin foil when reheating them. Pretty cool (get it? Once I figured out these tricks, I couldn’t stop making scones! Be sure to try my White Chocolate Raspberry Scone or Caramel Apple Pecan Scone for other delightful scones! It turned out better than how the dough felt "folding in the blueberries".I might try it again. Thanks for a great recipe! Meanwhile, stir together confectioners' sugar, lemon juice, and 1/2 teaspoon lemon zest in a small bowl until glaze is smooth. They were done in 18 minutes. Another tool I recommend is a pastry brush to brush the whipping cream over each scone and all the sides. Learn how your comment data is processed. I will make these often from now on! You are going to have a delicious scone with a moist, flaky crumb. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition I had to form scones by hand to keep them from falling apart. Freezing relaxes the gluten in the flour, which makes the scones rise higher. And, since I figured out some tricks to make a no-fail scone with the perfect crumb and golden-brown top, I am adding ingredients to make a variety of scones. (If there is wet batter but the scones are golden brown, feel free to cover with foil and continue baking.).