Lemon Blueberry Scones With Buttermilk

Brush each scone with the remaining buttermilk and sprinkle generously with the coarse sugar. Cut in butter with 2 knives or a pastry blender until mixture resembles. Make a well in mixture then add buttermilk egg and extracts. Preheat oven to 400 and line a large baking sheet with parchment paper.

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Lemon Blueberry Scones With Buttermilk. Add the beaten egg lemon extract lemon zest and blueberries and stir well to combine. As I said this recipe will make lots of scones for everybody. Eggs are a binding agent creating structure and fluff.

Add the sugar and mix well. These easy lemon blueberry buttermilk scones are tender delicious and made without any heavy cream. You need flour sugar baking powder salt.

Bake until lightly golden about 25 minutes. At this point turn the dough out onto a floured surface and add the blueberries. Give everything a whisk and set aside.

Buttermilk creates a tender crumb and a slight tang that compliments the sweetness of the berries and glaze. These lemon blueberry scones are actually pretty easy. Preheat the oven and prepare 2 baking sheets with parchment paper.

How to Make Lemon Blueberry Scones. Once the butter is frozen add to the flour mixture and give everything a mix with either a pastry blender or two forks until the mixture resembles coarse meal. Blueberry scones are a quick and easy breakfast pastry recipe.

Flaky and not too sweet with a sugar crusted exterior these scones are lightly lemon scented and generously studded with blueberries with the texture lightened and given. You may need to add a little more buttermilk. They plate beautifully and are always a guest favorite.

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