Blueberry Lemon Scones

50m
Serves 8
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Directions

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