Easy Lemon Blueberry Buttermilk Scones Recipe Without Heavy Cream
These easy lemon blueberry buttermilk scones are tender, delicious, and made without any heavy cream. This lemon blueberry buttermilk scones recipe is tender, soft, and flaky. Without a doubt, this is the best lemon blueberry buttermilk scone recipe out there. Try it today and leave us your thoughts.
Ingredients For Lemon Blueberry Buttermilk Scones Without Buttermilk:
- 2 cups all-purpose flour (240 grams)
- 3/4 buttermilk 180 grams)
- 1/2 teaspoon salt (3 grams)
- 1 tablespoon baking powder (15 grams)
- 1/4 cup sugar (50 grams)
- 6 tablespoons unsalted butter cut into small pieces (85 grams)
- 1 teaspoons lemon zest (2 grams)
- 1/3 cup frozen blueberries
How To Make Lemon Blueberry Buttermilk Scones?
- Preheat the oven to 420°F (215°C) and set the oven rack to the middle position.
- Line a baking sheet with parchment paper.
- In food processor bowl with metal blade, place flour, salt, baking powder, and sugar and pulse 4-5 times.
- Add in the unsalted butter throughout the flour mixture and the lemon zest
- Pulse the mixture until coarse crumb consistency about 8-10 pulses.
- Transfer crumb mixture to a large bowl.
- Add the buttermilk and work the mixture with your hands or a fork until the dough starts to form about 40 seconds.
- Put in the blueberries and combine them with your hands or fork. Do not overmix the dough.
- Turn over the scone dough onto a lightly floured working surface. Add some flour on top and roll out the dough to about 3/4 thickness.
- Cut out triangles or rounds and place onto the baking sheet, spacing them about 1 inch apart.
- Place into oven and bake 14 to 16 minutes or until golden brown.
- Cool scones on a wire rack.
- Serve and enjoy.
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Easy Lemon Blueberry Scones
These easy Lemon Blueberry Scones are tender, delicious, and full of flavor and packed with blueberries and a hint of lemon zest.
Ingredients
- 2 cups all-purpose flour 240 grams
- 3/4 buttermilk 180 grams)
- 1/2 teaspoon salt 3 grams
- 1 tablespoon baking powder 15 grams
- 1/4 cup sugar 50 grams
- 6 tablespoons unsalted butter cut into small pieces 85 grams
- 1 teaspoons lemon zest 2 grams
- 1/3 cup frozen blueberries
Instructions
- Preheat the oven to 420°F (215°C) and set the oven rack to the middle position.
- Line a baking sheet with parchment paper.
- In food processor bowl with metal blade, place flour, salt, baking powder, and sugar and pulse 4-5 times.
- Add in the unsalted butter throughout the flour mixture and the lemon zest
- Pulse the mixture until coarse crumb consistency about 8-10 pulses.
- Transfer crumb mixture to a large bowl.
- Add the buttermilk and work the mixture with your hands or a fork until the dough starts to form about 40 seconds.
- Put in the blueberries and combine them with your hands or fork. Do not overmix the dough.
- Turn over the scone dough onto a lightly floured working surface. Add some flour on top and roll out the dough to about 3/4 thickness.
- Cut out triangles or rounds and place onto the baking sheet, spacing them about 1 inch apart.
- Place into oven and bake 14 to 16 minutes or until golden brown.
- Cool scones on a wire rack.
- Serve and enjoy.