SF BLUEBERRY, LEMON & LAVENDER SCONES
I have been working on shifting some of my favorite recipes as I have shifted to a lower sugar diet for health reasons. PLUS, my local shop had been out for 2 weeks! So I was desperate. These are a great substitute and a great recipe to make other combinations! SMALL BATCH - I am transitioning to cook for 1. Note: due to fresh fruit they do soften and fruit bleeds as they sit.
Provided by Brandi Kirkpatrick @IdGirl25
Categories Other Breakfast
Number Of Ingredients 16
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.
LEMON LAVENDER BLUEBERRY SCONES
Outta Sight! Healthy, reduced fat, and unbelievably tasty! I served these at a family brunch and they were received quite well. If omitting the fruit, add nuts for textural stimulation. These would be great at Easter Brunch or in late summer when blueberries and lavender are in season. Recipe adapted from jemangelaville.com recipe
Provided by BelovedRooster
Categories Scones
Time 35m
Yield 15 scones
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Zest lemon, set aside. Reserve lemon flesh for juice.
- Blend together flour, baking powder, baking soda, salt, lemon zest and lavender.
- Cut in butter until the texture resembles a coarse meal.
- Squeeze lemon into the soymilk and add to the scone mixture.
- Pour in maple syrup and combine until dough just comes together.
- Gently fold in blueberries. Batter will be moist.
- Spoon scone batter on a parchment-lined baking sheet.
- Sprinkle the tops lightly with some sugar, if desired.
- Bake for about 20 minutes or until lightly golden on top.
Nutrition Facts : Calories 166, Fat 5.4, SaturatedFat 3, Cholesterol 12.2, Sodium 200.7, Carbohydrate 27.8, Fiber 3.7, Sugar 7.5, Protein 4.2
LEMON LAVENDER SCONES
I was inspired by English scone recipes and decided to make two great tastes that taste great together! Rather than rolling out, these are simple drop scones. There are several recipes for lavender sugar out there (cheaper but takes about 3-4 weeks to mature), or you can use storebought (more expensive and not really something you can find easily in grocery stores, but it's ready to eat and use.)
Provided by the80srule
Categories Scones
Time 20m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 9
Steps:
- First things first, make sure you are using matured lavender sugar if using homemade!
- Sift the flour, baking powder,salt, and lavender sugar together in a mixing bowl.
- Add the butter and lemon curd, mix until crumbly.
- With an electric beater on low, blend the milk into the mixture. It should be a pretty thick dough.
- Put some flour on your hands and knead the dough.
- Preheat the oven to 450F, and grease a cookie sheet. Lightly dust it with flour.
- Break off hunks of dough about the size of your palm (or maybe a little smaller), and flatten them a little, spacing them out on the baking sheet at least 2-3 inches apart.
- You can also roll the dough out if you like to use specialty biscuit/cookie cutters.
- Make a wash out of an egg white, and brush some on to the scone tops and sprinkle with some coarse sugar (namely more lavender sugar.).
- Bake for 8-10 minutes or until golden brown on top. Let cool and serve with a nice honey-butter or other flavored butter, jam, or lavender cream.
Nutrition Facts : Calories 91, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.8, Sodium 198.8, Carbohydrate 14.9, Fiber 0.5, Sugar 0.8, Protein 2.7
LEMON BLUEBERRY SCONES
Light and tender scones, bursting with blueberries and the fresh taste of lemon. The optional lemon glaze takes these over the top.
Provided by Kim's Cooking Now
Categories Bread Quick Bread Recipes Scone Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 39.9 g, Cholesterol 79.2 mg, Fat 19.4 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 332.3 mg, Sugar 14.2 g
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