Delight Blueberry Lemon Scones | Masalamingles |2024

Blueberry Lemon Scones

Of course! Here’s a basic recipe for Blueberry Lemon Scones

Preheat the oven to 400°F, or 200°C. Line a baking sheet with parchment paper.
In a large mixing basin, whisk together the flour, sugar, baking powder, and salt.
Combine the dry ingredients with the chilled, chopped butter. Until the mixture resembles coarse crumbs, cut the butter into the flour with a pastry cutter or your fingers.
Add the lemon zest and blueberries and fold gently.
Combine the milk, lemon juice, and vanilla extract in another basin.
Pour the wet ingredients into the well created in the middle of the dry ingredients. Mix until barely incorporated. Keep in mind that the dough should be somewhat sticky and avoid overmixing it.
After transferring the dough to a floured board, give it a few gentle kneads until it comes together. Roll the dough into a circle that is roughly 2.5 cm (1 inch) thick.
Make eight wedges out of the circular using a sharp knife. Leaving room between each scone, place the wedges on the baking sheet that has been prepared.
Drizzle a bit more milk over the scones’ tops.
The scones should be baked for 15 to 18 minutes, or until golden brown.
Before serving, let the scones cool for a few minutes on a wire rack.
Optional: For extra sweetness, you can spread a simple glaze made of powdered sugar and a small amount of lemon juice over the scones once they have cooled.