Blueberry Lemon Scones

50 mins
Serves 8
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Directions

  1. 1Add all-purpose flour to a bowl.
  2. 2Add all-purpose flour to a bowl.
  3. 3Add all-purpose flour to a bowl.
  4. 4Add sugar to the bowl.
  5. 5Add sugar to the bowl.
  6. 6Add sugar to the bowl.
  7. 7Add baking powder to the bowl.
  8. 8Add baking powder to the bowl.
  9. 9Add baking powder to the bowl.
  10. 10Add salt to the bowl.
  11. 11Add salt to the bowl.
  12. 12Add salt to the bowl.
  13. 13Zest one or more lemons into the bowl.
  14. 14Zest one or more lemons into the bowl.
  15. 15Zest one or more lemons into the bowl.
  16. 16Grate the cold butter and add it to the bowl with the dry ingredients.
  17. 17Grate the cold butter and add it to the bowl with the dry ingredients.
  18. 18Grate the cold butter and add it to the bowl with the dry ingredients.
  19. 19Gently mix the butter into the dough, breaking up any large chunks.
  20. 20Gently mix the butter into the dough, breaking up any large chunks.
  21. 21Gently mix the butter into the dough, breaking up any large chunks.
  22. 22Stream in the cold heavy cream and add the blueberries.
  23. 23Stream in the cold heavy cream and add the blueberries.
  24. 24Stream in the cold heavy cream and add the blueberries.
  25. 25Mix gently by hand until the dough starts to come together.
  26. 26Mix gently by hand until the dough starts to come together.
  27. 27Mix gently by hand until the dough starts to come together.
  28. 28Turn the dough out onto a clean counter.
  29. 29Turn the dough out onto a clean counter.
  30. 30Turn the dough out onto a clean counter.
  31. 31Use your hands to shape the dough into a disc.
  32. 32Use your hands to shape the dough into a disc.
  33. 33Use your hands to shape the dough into a disc.
  34. 34Pick up any scraggly bits of dough and press them back onto the disc to compact it.
  35. 35Pick up any scraggly bits of dough and press them back onto the disc to compact it.
  36. 36Pick up any scraggly bits of dough and press them back onto the disc to compact it.
  37. 37Cut the disc into 8 equal pieces.
  38. 38Cut the disc into 8 equal pieces.
  39. 39Cut the disc into 8 equal pieces.
  40. 40Place the scone pieces on a baking sheet lined with parchment paper.
  41. 41Place the scone pieces on a baking sheet lined with parchment paper.
  42. 42Place the scone pieces on a baking sheet lined with parchment paper.
  43. 43Refrigerate the scones for about 30 minutes.
  44. 44Refrigerate the scones for about 30 minutes.
  45. 45Refrigerate the scones for about 30 minutes.
  46. 46Brush the scones with an egg wash.
  47. 47Brush the scones with an egg wash.
  48. 48Brush the scones with an egg wash.
  49. 49Sprinkle demerara sugar on top of the scones.
  50. 50Sprinkle demerara sugar on top of the scones.
  51. 51Sprinkle demerara sugar on top of the scones.
  52. 52Bake the scones at 375°F for 20-30 minutes.
  53. 53Bake the scones at 375°F for 20-30 minutes.
  54. 54Bake the scones at 375°F for 20-30 minutes.

Ingredients

  • 2.75 cups all-purpose flour
  • 2.75 cups all-purpose flour
  • 2.75 cups all-purpose flour
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 2 Tbs baking powder
  • 2 Tbs baking powder
  • 2 Tbs baking powder
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 12 tablespoons unsalted butter
  • 12 tablespoons unsalted butter
  • 12 tablespoons unsalted butter
  • 1 cup dried blueberries
  • 1 cup dried blueberries
  • 1 cup dried blueberries
  • 1 whole lemon lemons
  • 1 whole lemon lemons
  • 1 whole lemon lemons

Equipment

bowlgraterbaking sheetknife

Tips

  • The most important part of any scone recipe is making sure your butter stays cold; you don't want your butter to melt or you're gonna get a really stodgy scone.
  • If you find any chunks that have kind of frozen together, separate those the shreds that are grated.
Blueberry Lemon Scones | Clip Recipe