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Scones

Scones
1,417 Pins
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16h
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Jan Becker
blueberry scones cut into triangles on a piece of parchment paper
Eli Saiach on Instagram: "In case you need something buttery, flaky, and bursting with blueberries…these scones are here to save the day! 🫐✨ Ingredients -2 cups all-purpose flour -1/2 tsp salt -4 tsp baking powder -4 tbsp sugar, plus more for sprinkling -8 tbsp unsalted cold butter, cubed -Zest 1 lemon -1 1/2 cup blueberries -1 egg, slightly beaten -1/2 cup milk -2 tbsp heavy cream (optional) Instructions 1.Preheat the oven to 400°F. In a large bowl, whisk together flour, salt, baking powder, and sugar. Rub in the butter with your fingers until the mixture resembles coarse crumbs. Stir in the lemon zest and blueberries. 2.Make a well in the center of the flour mixture; add the beaten egg and milk. Gently mix until just combined to form the dough. Be careful not to overwork the dough.
a wooden door with the words looking on an easy recipe to make meals
Becca Cousins | Recipe Developer & Dinner Party Guides on Instagram: "You’ll never love another scone more than this one 🥹 A few years ago I lost my family baking competition with the chocolate chip version of this recipe by a single point, and I think this one would have gotten first place (frosting is key with the judges in my family). This is the sixth variation of this recipe that I have made, because it is just so dang good, you can see the cheddar and chive scones, lavender lemon, & pumpkin versions on my website. 🎄To make ahead: Store dough wrapped in fridge up to two days or freeze up to one month and thaw for 12-24 hours in the fridge. 🎄To make a large batch (double or triple): instead of freezing butter for 15, freeze heavy cream for 15 minutes. Melt the butter and pour
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👨‍🍳 Chef on Instagram: "The recipe 👇 . |First follow us @triple_xl_cooking for more . . INGREDIENTS • 2 1/3 cups (300 g) all-purpose flour • 1.5 teaspoons (5 g) baking powder • 0.5 teaspoon (3 g) baking soda • 1/4 cup (50 g) sugar • 1.25 teaspoons (6 g) salt • zest of 1 lemon • 1/2 cup (113 g) cold, unsalted or salted butter (I use salted) • 1 to 1.25 cups (150 g to 195 g) fresh blueberries (I use 1.25 cups) • 3/4 cup (190 g) buttermilk, plus more as needed FOR FINISHING: • 1.5 tablespoons melted butter • sugar for sprinkling: turbinado is especially pretty but granulated is fine, too INSTRUCTIONS 1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. 2. Whisk together the flour, baking powder, baking soda, sugar, salt, and lemon zest. Grate the stick of butter