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Katrin Fridriks

lemon blueberry scones with buttermilk

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lemon blueberry scones with buttermilk

Buttermilk has a couple of unique properties that produce the perfect scones: A little tang. 1 cup Sugar; 1 Tbsp Baking Powder; Pinch of Salt; 4 cups Bob’s Red Mill All Purpose Flour; Zest of 1 Lemon; 1 ½ sticks of ice cold Unsalted Butter, grated; 2 Eggs; 1 cup Buttermilk; 1 cup fresh Blueberries; ¾ cup Powdered Sugar; Juice of 1 Lemon; Makes 12 giant scones. Sour cream can also be used in a pinch. Thanks! Jams, jellies, and lemon curd are also scrumptious. Keep an eye on your inbox for updates. If your blueberries are frozen, add them to the dough straight out of the freezer. Flaky, buttery, crusty-edged lemon & blueberry scones with sweet-tart lemon curd and tangy buttermilk whipped cream. A food processor technically works, but it over mixes the dough and will yield tougher scones. This will give you a better rise. Don’t thaw frozen blueberries. You’ll get the perfect bake if you wait until your oven is fully heated before baking your scones. It also tenderizes the gluten in the flour, giving a lighter texture to your scones. This will give a higher rise to your scones. You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading. Use a pastry blender. Notify me of followup comments via e-mail. You can also subscribe without commenting. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. The acidity in buttermilk does more than just add flavor. Make them fresh. Please leave a comment on the blog or share a photo on Instagram, Your email address will not be published. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Shape scones: Transfer the dough to a lightly floured surface. Transfer Required fields are marked *. Gently roll out each piece of dough into a disc, taking care not to burst … The lactic acid in buttermilk reacts with the baking powder to produce a better rise. These lemon blueberry scones are bursting with juicy blueberries and delicious lemon zing! Make sure to tag your recipes with #azbrecipes or #azestybiterecipes so I’ll be sure to see them. Keep your scones cold. This makes it easier to evenly cut the butter into the flour mix. Use an equal amount of plain yogurt in place of buttermilk. Enjoy the latest recipes from A Zesty Bite, style inspiration and adventures! Preheat your oven. Cut the dough in 2 pieces. The lactic acid in buttermilk reacts with the baking powder to produce a better rise. A pastry blender works best for cutting in the butter. If you make these blueberry buttermilk scones, I’d love to see your final creations on Instagram. Scones are lovely served with a little powdered sugar, whipped cream, butter or drizzled with vanilla or lemon glaze. There’s a reason these scones turn out so well: it’s all in the buttermilk. Your email address will not be published. They’re just right for a breakfast or brunch gathering – or even a tasty afternoon snack with a cup of herbal tea. The acidity in buttermilk does more than just add flavor. They’re buttery and moist with crisp crumbly edges and soft flaky centers. Buttermilk adds just the right amount of tang to draw out the flavors in your scones and balance the sweetness. Jump to Recipe Stop whatever you are doing (well, okay, maybe you can’t – but you should) – and make these scones.These Lemon & Blueberry Scones with Lemon Curd and Buttermilk Whipped Cream. Right up until you put them into the oven, keep the scones chilled. Fresh-baked scones truly are the best. ½ cup (1 stick) unsalted butter, grated and very cold or frozen, ½ cup buttermilk or heavy cream, plus more for brushing on top, 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 eggs, buttermilk or cream, and vanilla extract, Add liquid ingredients and blueberries to dry ingredients and stir until moistened, and mixture is well combined and holds together in a ball, Sprinkle a small amount of flour onto parchment paper or counter, Press dough into 8-inch circle, about ¾ inch thick, Brush top with additional buttermilk or cream, Sprinkle with cinnamon-sugar mixture or coarse sugar, Using a sharp knife, cut circle into 8 wedges, Divide triangles and place on a baking sheet lined with parchment paper or a silicone mat, leaving enough space for the scones to expand when cooked, Bake for 20-25 minutes or until golden brown, Store leftovers in an airtight container at room temperature.

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