Ina Garten Blueberry Lemon Scones are made with all-purpose flour, unsalted butter, heavy cream, regular yogurt, fresh blueberries, and lemon zest. This Barefoot Contessa Blueberry Lemon Scones recipe creates a breakfast or Dessert that takes about 35 minutes to prepare and can serve up to 10 people.
? Why You’ll Love This Blueberry Lemon Scones Recipe:
- Full of Fresh Blueberries: Every bite of these scones has lots of juicy blueberries. This makes them taste really good and a little bit sweet.
- Lemon Zest Makes It Special: We add lemon zest to make it taste fresh and a bit tangy. This goes really well with the sweet taste of the blueberries, making it taste just right.
- Just Sweet Enough: We use the right amount of sugar to make these scones sweet, but not too sweet. They are yummy and perfect for a treat.
? Ina Garten Blueberry Lemon Scones Ingredients
- 140g (about 10 tablespoons) unsalted butter, cold, cut into pieces
- 2 cups (250g) all-purpose flour
- ½ cup (100g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- Zest of 1 lemon
- ¾ cup (180ml) heavy cream
- ¼ cup (60ml) regular yogurt
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup (about 150g) fresh blueberries
? How To Make Ina Garten Blueberry Lemon Scones
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the lemon zest and mix it in.
- Using your fingers or a pastry cutter, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, yogurt, egg, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Turn the dough out onto a floured surface and shape it into a rectangle about 1 inch thick. Cut into 10 triangular scones.
- Place the scones on the prepared baking sheet, spacing them apart. Brush the tops with a little heavy cream.
- Bake for 20 minutes, or until the scones are golden brown.
- Remove from the oven and let cool on a wire rack.
? Recipe Tips:
- Cold Butter: Keep the butter cold until you mix it with the flour. This will help create a flaky texture in the scones.
- Gentle Mixing: Be careful not to overmix the dough after adding the blueberries to avoid crushing them and to keep the scones tender.
- Yogurt Addition: The yogurt adds moisture and a slight tanginess to the scones, enhancing their flavor and texture.
- Serving: Serve these scones warm or at room temperature for the best flavor and texture.
? What To Serve With Blueberry Lemon Scones?
You can eat these Blueberry Lemon Scones with thick cream, lemon spread, honey, whipped cream, jam, and tea.
? How To Store Leftovers Blueberry Lemon Scones?
- In the fridge: Store leftovers blueberry lemon scones in an airtight container for 3 days.
- In the freezer: Wrap leftovers of blueberry lemon scones in plastic wrap and store them in a freezer bag for 1 month.
? How To Reheat Leftovers Blueberry Lemon Scones?
- In the oven: Preheat leftovers blueberry lemon scones to 350°F and warm for 5-7 minutes.
- In the microwave: Heat leftovers blueberry lemon scones on high for 30 seconds.
- In the air-fryer: Reheat leftovers blueberry lemon scones at 350°F for 3-5 minutes.
FAQ’S:
How Can I Prevent the Scones From Turning Out Dry?
To keep the scones from being dry, don’t mix the dough too much. Mixing it too much can make the scones hard. Also, don’t bake them for too long.
Can I Use Frozen Blueberries Instead Of Fresh Ones?
Yes, you can use frozen blueberries. Just remember to thaw and dry them before putting them in the dough. Frozen blueberries might make the dough a bit wetter, so you might need to bake it a little longer.
Can I Use Greek Yogurt Instead Of Regular Yogurt?
Yes, thick (Greek) yogurt is okay to use. It will make the scones taste a bit tangier and make the dough thicker. If the dough is too thick, add a little milk or water to get it right.
Can I Use Whole Wheat Flour Instead Of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture and flavor may be slightly different.
Ina Garten Blueberry Lemon Scones Nutrition Facts:
- Calories: 270
- Calories from Fat: 108
- Total Fat: 12g
- Saturated Fat: 6g
- Trans Fat: 0g
- Sodium: 320mg
- Potassium: 120mg
- Total Carbohydrates: 37g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 4g
More Ina Garten Recipes:
Ina Garten Blueberry Lemon Scones
Description
Ina Garten Blueberry Lemon Scones are made with all-purpose flour, unsalted butter, heavy cream, regular yogurt, fresh blueberries, and lemon zest. This Barefoot Contessa Blueberry Lemon Scones recipe creates a breakfast or Dessert that takes about 35 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the lemon zest and mix it in.
- Using your fingers or a pastry cutter, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, yogurt, egg, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Gently fold in the blueberries, being careful not to crush them.
- Turn the dough out onto a floured surface and shape it into a rectangle about 1 inch thick. Cut into 10 triangular scones.
- Place the scones on the prepared baking sheet, spacing them apart. Brush the tops with a little heavy cream.
- Bake for 20 minutes, or until the scones are golden brown.
- Remove from the oven and let cool on a wire rack.
Notes
- Cold Butter: Keep the butter cold until you mix it with the flour. This will help create a flaky texture in the scones.
- Gentle Mixing: Be careful not to overmix the dough after adding the blueberries to avoid crushing them and to keep the scones tender.
- Yogurt Addition: The yogurt adds moisture and a slight tanginess to the scones, enhancing their flavor and texture.
- Serving: Serve these scones warm or at room temperature for the best flavor and texture.