Lemon Lavender Blueberry Scones Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Stir baking soda and yogurt together in a bowl.
• Sift flour, 1/3 cup sugar, and baking powder together in a bowl. Cut cold butter into flour mixture using a pastry cutter or two forks until mixture is crumbly.
• Mix yogurt mixture, 2 tablespoons melted butter, egg, lavender, and lemon zest in a separate bowl. Stir yogurt-lavender mixture into flour mixture until just moistened.
• Turn dough onto a lightly floured surface and gently knead 8 to 10 times, adding more flour if dough is too sticky.
• Divide dough into 2 pieces and place on an ungreased baking sheet. Pat and shape each piece into a 6-inch circle. Score each circle into 6 wedges using a sharp floured knife. Brush tops with 1 tablespoon melted butter; sprinkle with 1 teaspoon white sugar.
• Bake in the preheated oven until scones are just golden, 10 to 12 minutes. Remove from oven, break into wedges, and cool on a wire rack.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
• Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
• Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl. Stir into flour mixture and mix just until slightly moistened.
• Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
• Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.

Steps:

• Preheat the oven to 400 degrees F.
• Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
• Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
• You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

Steps:

• Heat oven to 425° F (220° C). Line a large baking sheet with parchment paper or use a silicone liner.
• Measure out heavy cream (I use a glass measuring cup big enough to mix additional ingredients), warm slightly in the microwave (15-20 seconds) open tea bag/use loose leaf tea pour into cream to steep.
• In a large mixing bowl, stir together flour, sugar, baking powder, salt, and baking soda.
• Using a pastry blender, a fork, or your fingertips, cut butter into flour mixture until mixture resembles fine crumbs.
• Using a fine mesh sieve, strain cream (if you choose). In a small bowl (or glass measuring cup), whisk together cream, egg yolk, lemon juice, and lemon zest. Pour into flour mixture and stir until just combined. DO NOT OVER MIX! Gently stir in the blueberries.
• Turn dough out onto a lightly floured work surface. Knead very lightly and form a 5" x 5" circle that is 1" thick. Cut circle into four wedges and place on prepared baking sheet.
• Whisk reserved egg white, and brush over wedges. Sprinkle with additional Monkfruit if you desire. Bake 12-13 minutes, until golden brown.
• Let cool on baking sheet for 5 minutes, then transfer onto a wire rack to cool completely, about 20 minutes.
• GLAZE: In a small bowl, whisk together powdered sweetener and lemon juice until smooth. Spoon over cooled scones. Enjoy.