Bake one sheet at a time for 18 minutes or until the scones are golden brown. Dust your work surface with flour and turn the dough out onto it. Cut the dough into 7 rectangles then cut each rectangle diagonally into triangles. Loaded with plump blueberries and lemon zest these tender golden brown scones use buttermilk instead of heavy cream and are drizzled with a lemony glaze at the end for an extra hit of citrus flavor. Brush the scones with the remaining buttermilk and sprinkle with the coarse sugar.
Grate the frozen butter with a box grater and add it to the flour mixture. Divide the dough into two even portions. Whisk flour 3 tablespoons sugar baking powder baking soda salt and nutmeg together in a large bowl. Next combine the wet ingredients buttermilk and egg in a measuring cup or small bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse meal.
Easy blueberry scones frozen or fresh berries 2 cups all purpose flour may substitute pastry flour for a lighter crumb 10 tbsp butter chilled really well and grated 1 3 cup sugar 1 2 cup blueberries frozen or fresh 4 tsp baking powder 1 tsp salt cut in half if using salted butter cup. Preheat the oven to 425 degrees f 220 degrees c. How to freeze blueberry scones. Place on the prepared sheets or freeze at this point. Combine it with your fingers until every piece of butter is coated with the flour mixture.
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Best of all the scone dough can be made frozen and baked so they can be served fresh without any fuss or stress. Add the buttermilk all at once along with the blueberries and mix gently with a wooden spoon until the dough holds together. You can freeze them baked or unbaked. Be careful not to overmix. Best of all the scone dough can be made frozen and baked so they can be served fresh without any fuss or stress.
Be careful not to overmix. Coat 2 baking sheets with cooking spray. Easy blueberry scones frozen or fresh berries 2 cups all purpose flour may substitute pastry flour for a lighter crumb 10 tbsp butter chilled really well and grated 1 3 cup sugar 1 2 cup blueberries frozen or fresh 4 tsp baking powder 1 tsp salt cut in half if using salted butter cup. Grate the frozen butter with a box grater and add it to the flour mixture. Bake one sheet at a time for 18 minutes or until the scones are golden brown.
