Blueberry Lemon Scones
Directions
- 1Add all-purpose flour to a bowl.
- 2Add sugar to the bowl.
- 3Add baking powder to the bowl.
- 4Add salt to the bowl.
- 5Zest one or more lemons into the bowl.
- 6Grate the cold butter and add it to the bowl with the dry ingredients.
- 7Gently mix the butter into the dough, breaking up any large chunks.
- 8Stream in the cold heavy cream and add the blueberries.
- 9Mix gently by hand until the dough starts to come together.
- 10Turn the dough out onto a clean counter.
- 11Use your hands to shape the dough into a disc.
- 12Pick up any scraggly bits of dough and press them back onto the disc to compact it.
- 13Cut the disc into 8 equal pieces.
- 14Place the scone pieces on a baking sheet lined with parchment paper.
- 15Refrigerate the scones for about 30 minutes.
- 16Brush the scones with an egg wash.
- 17Sprinkle demerara sugar on top of the scones.
- 18Bake the scones at 375°F for 20-30 minutes.
Ingredients
- 2.75 cups all-purpose flour
- 0.5 cup sugar
- 2 Tbs baking powder
- 1 tsp salt
- 1 cup heavy cream
- 12 tablespoons unsalted butter
- 1 cup dried blueberries
- 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.
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