I Hope You're Hungry Lemon Blueberry Drop Scones

Art of Dessert Lemon Blueberry Drop Scones (Vegan)

Preheat your oven to 400 degrees F. Spray a cookie sheet with cooking spray or use a silicone mat. Melt your butter and let cool for 10 minutes. After 10 minutes, stir together with the yogurt, egg, zest, and extract. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Lemon Drop Blueberry Scones Recipe Allrecipes

Preheat the oven to 375°F. Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk the dry ingredients together in a bowl. Use your fingers to work the cold butter into the dry ingredients. Stir the eggs, yogurt, vanilla extract, and lemon zest or oil together. Add to the dry ingredients and stir.

Lemon Blueberry Drop Scones Recipe Taste of Home

To make the scones: Preheat oven to 400°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

Blueberry Scones Recipe How to Make It

Instructions. Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Cut the cold butter into small cubes and add it to the dry ingredients.

longroaddesigns Lemon Blueberry Drop Scones Taste Of Home

Directions. In a large bowl, combine the first 6 ingredients. In another bowl, combine the yogurt, egg and butter. Stir into dry ingredients just until moistened. Fold in blueberries. Drop by heaping tablespoonfuls 2 in. apart onto a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned.

Lemon Blueberry Scones Recipe Add a Pinch

Transfer the tray of scones into the freezer for 15 minutes and preheat the oven to 400ºF degrees. Bake for 20-22 minutes or until the scones are a light golden brown on the top. While the scones are baking, make the honey butter by adding all of the ingredients to a bowl (except the salt).

Lemon Blueberry Drop Scones (GF Optional) — Mariani Walnutmilk

Place each scone on the sheet pan and then chill the dough in the freezer for 10 minutes. Bake in the oven for 22-25 minutes or until lightly golden on the bottom of the scone. Cool completely. Once cool, make the glaze. To make the glaze, whisk together the powdered sugar and lemon juice.

Blueberry Almond Drop Scones Food Network Kitchen

Make the scones: Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silpat. In a medium bowl, whisk together the flour, sugar, salt and baking powder. Add the cubed butter, and using your fingers, work it into the flour until the mixture is the consistency of wet sand. Stir in the blueberries.

Healthy Lemon Blueberry Scones Amy's Healthy Baking

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Mix these dry ingredients together. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the.

longroaddesigns Lemon Blueberry Drop Scones Taste Of Home

Instructions. Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper. In a large bowl, stir together 3 cups all-purpose flour, baking powder, granulated sugar, salt and lemon zest. Use a fork or pastry blender to cut the butter into the dry ingredients, until it resembles pea-sized clumps.

Lemon Blueberry Scones Recipe Valentina's Corner

Form the dough into a disc about an inch tall. Once the dough is formed into a disc, use a pastry blender, pizza cutter or sharp knife to cut 10 scones out of the disc evenly. Move scones to a baking sheet and brush tops with milk. Bake at 400°F for 16-18 minutes or until tops are golden brown.

Lemon Blueberry Scones Recipe Add a Pinch

Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture.

I Hope You're Hungry Lemon Blueberry Drop Scones

Preheat the oven to 425°F and prepare a sheet pan with parchment paper. Combine the flour, baking powder, salt, sugar, and zest in a large mixing bowl or the bowl of your stand mixer. Make sure the zest is dispersed and not clumped up. Add the dried blueberries and the frozen blueberries and gently toss to combine.

Lemon Blueberry Scones & Tips for the Perfect Scones Baking for Friends

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together flour sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.

Lemon Blueberry Scones Jo Cooks

Instructions. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large mixing bowl, combine flour, baking powder, sugar, salt, and half of the lemon zest. Add butter and cut in with a pastry blender (or your hands) until mixture resembles fine crumbs.

Lemon Drop Blueberry Scones Recipe Allrecipes

Options. There are a number of different options when making these Lemon Blueberry Scones. You can scoop them up, as pictured in this post. You can also dump the dough out onto a work surface and form it into a 1½-2-inch tall disc, then cut the disc into wedges for more traditional shaped scones.