Lemon Blueberry Scones

Skip the stop at the coffee shop with these fruity and flavorful Lemon Blueberry Scones. The secret ingredient? Lemon juice powder, which adds a kick of acidity, complementing the sweet blueberries and buttery texture.

Ingredients

Weight

Percentage

Butter

223.8 g

17.40

Sugar

370.9 g

28.84

Egg (approx. 1 large)

50 g

3.89

BGI Lemon Juice Powder BDF0036A  

10 g

0.78

Vanilla

4.5 g

0.35

Baking Soda  

6 g

0.47

Baking Powder

2.2 g

0.17

Salt

3.5 g

0.27

Dried Blueberries

99 g

7.70

Marsala Wine

10 g

0.78

Flour

506 g

39.35

INSTRUCTIONS

  1. Preheat oven to 350F
  2. Cream butter and sugar at medium speed in mixer. 5 minutes or until creamy and smooth
  3. Turn mixer to low. Add next 6 ingredients
  4. In a separate bowl mix dehydrated blueberries with marsala wine. Set aside and let rest 5 min. Toss Occasionally
  5. Add flour slowly to mixer until combined.
  6. Add hydrated blueberry marsala mixture to mixer and blend on low until combined
  7. Portion out with #50 scoop onto lined sheet pan
  8. Bake at 350F for 4 minutes, spin tray and cook additional 4 minutes

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