These incredible lemon blueberry buns are loaded with blueberries and sprayed with a sour lemon glaze. They are scammed, tender and so good!
Don’t stop there! These buns would also be fabulous with raspberries (or shrubs, if you can have those beautiful berries in your hands!).
The best mass of buns of all time
The basis of these lemon blueberry buns is modeled after my favorite Scone recipe of all time. Produces the best buns: Slaming, tender and perfect for accessories.
Baked buns, similar to cookies and cake cortex, involve cutting cold butter into dry ingredients so that butter forms small pieces. While Bakes, the small pieces of butter fusion form steam bags that create the soft and squamous layers in the buns.
There are several ways in which butter can be cut into dry ingredients. For this mass of scone:
- Ruglando cold butter with a grater.
- Pressing butter and dry ingredients in a food processor.
- Using a pastry blender to cut butter.
Using a cash grater is my choice method Because it is so easy and fast with minimal cleaning. Once the butter is raised in the dry ingredients, mix the dry ingredients with the pieces of butter, and that is all. No additional cut is required.
Working with fresh fruit
Adding fresh fruit to this mass of buns is simple. Blueberries throw themselves with dry ingredients before adding milk serum and lemon juice.
Once the liquid is added, mix the dough gently To avoid mixing blueberries. It is inevitable that some of them be crushed in the process, but most of them must remain intact.
The dough will never be soft and completely cohesive. The rustic and hairy corners and the blueberries that emerge here and there are perfectly well.
Just remember that a key advice to make the best buns in your life is not to work too much! The mass of buns on mixed will result in dry, hard and heavy buns.
Forming the buns
Press slightly and caress the dough in a long rectangle (approximately 15×3 inches) and cut the buns in triangles with a bank scraper.
Alternative methods:
- The dough can be pressed in shorter/wider rectangular shapes for larger buns.
- The dough can be pressed in a circle and cut into slices in the form of a cake.
- The dough can be pressed in a square and cut into buns square or can use a round cookie cutter and cut into circles (the circle cutting method results in remains that can be brought or re -placed)
- The dough can be pressed on a baking tray.
Before baking/after baking
Before baking, Brush the upper part of the buns with melted butter and sprinkle with a bit of thick sugar/turbinate sugar. This gives a delicious and crispy upper cortex to buns. So delicious.
After baking, Let the buns cool and then prepare the simple glaze (literally only powdered sugar and fresh lemon juice) and sprinkle the buns with the cake and the sweet glaze.
Do not be afraid of the baking temperature of 400 degrees F. Help buns to maintain their shape while baking to perfect the donation.
These lemon blueberry buns are really incredible.
As, they are definitely some of the best buns I have had in my whole life (which says a lot, because I love some buns and I have spent a good part of my life eating buns in all its varieties).
Lemon and blueberries are two flavors that should be together. In this case, blueberries add a fresh touch of flavor to the mass and enamel infused with lemon.
Perfect for breakfast, snack or dessert, These buns are delicious at room temperature or slightly heated.
Scone adaptations of lemon blueberry
- This scone recipe works well as a smooth lemon bun. Simply omits blueberries (start with 3/4 cup of whey, adding additional tablespoons only if necessary).
- Change the fruit: raspberries, blackberries, spiders.
- See the note in the recipe on Using frozen fruit.
- Exchange lemon juice and zest For lime or orange (if you do this, keep blueberries or use other accessories: that is, lime and coconut, orange and blueberry).
These buns are easily one of the best things I have done this year. I can’t wait for you to try them!
A year ago: Incredible olive oil cake
Two years ago: Incredible cookies with sparks of peanut butter oatmeal {without milk without egg}
Three years ago: Oat cookies mixed with chocolate sparks
Four years ago: Butterscotch Rice Krispie Treats
Five years ago: The best homemade glazed donuts
Six years ago: Incredible creamy instant marine “baked” ziti
Seven years ago: Creamy coconut milk, steel, steel oats {instant pot or slow cooking pot!}
Eight years ago: Rolls of French bread {step by step}
Nine years ago: Incredible cinnamon chips buns {The best basic bun recipe}
Ten years ago: Incredible key lime cheese teak
Incredible lemon blueberry buns
Buns:
- 3 ½ Cups (497 gram) flour for all use
- ⅓ cup (71 gram) granulated sugar
- 1 tablespoon Fresh lemon zest (1 to 2 lemons)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 gram) cold salty butter
- ¾ cup + 2 tablespoons buttermilk
- ¼ cup Fresh lemon juice (1 to 2 lemons)
- 1 to 1 ¼ Cups Fresh blueberries (see note for frozen berries and other fruit options)
Deck:
- 2 tablespoons melted butter
- Thick sugar or turbinate, to sprinkle
Glaze:
- 1 ¼ Cups (143 gram) icing sugar
- 2 tablespoons fresh lemon juice
Prevent your screen from getting dark
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Preheat the oven at 400 degrees F. Align a half -leaf bite with parchment paper and reserve.
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In a large bowl, combine flour, sugar, lemon zest, baking powder, sodium bicarbonate and salt; Mix well.
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Using the large holes of a cash raller, Ralle the cold butter in the dry ingredients and stir until the butter songs are uniformly covered with the flour mixture. (See the note for the food processor or the pastry liquefish mix method).
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Add the blueberries and mix to combine.
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Add the milk serum and lemon juice. With a silicone spatula, stir/double until the mixture begins to join. Gently mix so that blueberries do not purge themselves (okay if some of them explode, but most of them should remain intact).
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Do not mix the mass of the bun; It’s fine if there are dry points here and there. Mass pieces must meet when pressed between the fingers. Add additional milk serum one tablespoon at the same time only if the dough is extremely dry and crumbled.
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Turn the dough on a sprinkled counter with 1 to 2 tablespoons of flour. Use your hands to gather the dough in a cohesive dough, just do everything possible to work with and around the blueberries. Knead/fold the dough once or twice.
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Patea and press the dough in a long rectangle, approximately 15×3 inches.
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Use a scratch or bank knife to cut the dough into 10 to 12 triangular wedges. Place the buns of 1/2 inch on the prepared bakery tray. Brush the upper part with melted butter and sprinkle with sugar.
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Bake for 15 minutes until they are very slightly golden at the bottom and the sides and no longer dough in the center. Let cool in the pan or check it out to a rack to cool completely.
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For the glaze, mix powdered sugar and lemon juice, add additional lemon juice, if necessary, until the glaze is thick but greenish (add extra -powder sugar, one tablespoon at the same time if you need to swell). Sprinkle the glaze on the cooled buns.
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Serve the slightly warm buns or ambient temperature.
Frozen blueberries: This recipe works better with fresh blueberries. If you use frozen fruit, I recommend defrosting and drying the palmadita before using the recipe (yet, the fruit will bleed the color of the dough rather than use fresh fruit).
Other fruits: Other fresh fruits such as raspberries, blackberries or arc sand for blueberries.
Service: 1 bun, Calories: 342Kcal, Carbohydrates: 50gram, Protein: 5gram, Fat: 14gram, Saturated fat: 9gram, Cholesterol: 37mg, Sodium: 336mg, Fiber: 1gram, Sugar: 20gram
Discharge of responsibility: I am a participant in the Amazon Services LLC Associates program, an affiliated advertising program designed to provide a means for me to win rates by linking to Amazon.com and the affiliated sites. As Amazon Associate, I win the qualified purchases.
