cold butter

These Blueberry Lemon Scones are delicately sweet and loaded with fresh blueberries and lemon zest. Finished with an irresistible lemon glaze, these tender and light scones are perfect for breakfast or afternoon tea with friends!

Blueberry Lemon Scones

flour

sugar

baking soda

baking powder

salt

unsalted butter,

blueberries

lemon

buttermilk

vanilla

heavy cream

sanding sugar

juice lemon

In a large bowl, mix together flour, sugar,...

In a large bowl, mix together flour, sugar, baking soda, baking powder, and salt. 

With a pastry cutter, cut in butter until...

With a pastry cutter, cut in butter until it resembles fine breadcrumbs. Make a well in the center of the ingredients. 

Add blueberries, lemon zest, buttermilk, and vanilla into...

Add blueberries, lemon zest, buttermilk, and vanilla into the center of the well. Gently combine until the ingredients are combined and wet, being careful to not overwork or pop the blueberries. 

Turn dough out onto a floured surface and...

Turn dough out onto a floured surface and pat into a disk about 1 1/2 inches thick. Cut into 12 triangles. Place the scones on a parchment-lined baking sheet and chill for 30 minutes. 

While the dough is chilling, preheat the oven...

While the dough is chilling, preheat the oven to 400°. Brush the tops of the scones with heavy cream and sprinkle with sugar. 

Bake for 12 minutes or until lightly browned....

Bake for 12 minutes or until lightly browned. Transfer to a rack to cool. 

To make the glaze, whisk powdered sugar, lemon...

To make the glaze, whisk powdered sugar, lemon juice, and vanilla until smooth. Add more water or powdered sugar as needed to get the right consistency for glazing. 

Drizzle lemon glaze over cooled scones and serve.

Garlic butter baked salmon in no time at all! Start with a simple lemon garlic butter sauce that’s super fancy but also really easy to make then we just pour this on top of a filet of salmon and bake it off in the oven wrapped in foil. The salmon is flakey and tender this way, and the garlic butter flavor is out of this world!

Garlic Butter Baked Salmon in Foil

¼ pound sockeye or coho salmon (preferably wild-caught)

EACH: lemon juice AND cold butter, cubed

garlic,

EACH: Italian seasoning, red pepper flakes, AND black pepper

parsley,

PREP: Position a rack in the center of...

PREP: Position a rack in the center of the oven and preheat the oven to 375ºF. (see notes)

SAUCE: In a saucepan over medium heat, combine...

SAUCE: In a saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce to 1 tablespoon. Add in 1 tablespoon of butter, remove pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, removed and continue to swirl until butter completely melts. Repeat with second tablespoon of butter. When butter is completely melted, add the Italian seasoning, red pepper flakes, salt and pepper. Then, remove sauce from stove.

BAKE: Place the salmon filet in a piece...

BAKE: Place the salmon filet in a piece of foil large enough to fold over and seal. Using a brush or spoon, brush the salmon with the garlic butter sauce. Cover with foil so that all sides are properly closed so the sauce does not leak. Bake the salmon for 12-14 minutes or until mostly firm to the touch. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping an eye on it so the fish does not burn. Remove from oven, top with parsley. Serve immediately.

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Blueberry Lemon Scones

Garlic Butter Baked Salmon in Foil

Top 2 cold butter recipes from across the web

The most viewed cold butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Lemon Scones

Garlic Butter Baked Salmon in Foil

The most viewed cold butter recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine