Blueberry Lemon Scones

50 mins
Serves 8
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Directions

  1. 1Combine all-purpose flour, sugar, baking powder, and salt in a bowl.
  2. 2Combine all-purpose flour, sugar, baking powder, and salt in a bowl.
  3. 3Combine all-purpose flour, sugar, baking powder, and salt in a bowl.
  4. 4Zest one to two whole lemons into the dry mixture.
  5. 5Zest one to two whole lemons into the dry mixture.
  6. 6Zest one to two whole lemons into the dry mixture.
  7. 7Grate the cold butter and place it in the freezer to chill.
  8. 8Grate the cold butter and place it in the freezer to chill.
  9. 9Grate the cold butter and place it in the freezer to chill.
  10. 10Gently mix the firm grated butter into the dry ingredients, separating any frozen chunks.
  11. 11Gently mix the firm grated butter into the dry ingredients, separating any frozen chunks.
  12. 12Gently mix the firm grated butter into the dry ingredients, separating any frozen chunks.
  13. 13Stream in the cold heavy cream into the mixture.
  14. 14Stream in the cold heavy cream into the mixture.
  15. 15Stream in the cold heavy cream into the mixture.
  16. 16Add dried blueberries to the mixture.
  17. 17Add dried blueberries to the mixture.
  18. 18Add dried blueberries to the mixture.
  19. 19Mix gently by hand using a claw-like motion until the dough starts to come together.
  20. 20Mix gently by hand using a claw-like motion until the dough starts to come together.
  21. 21Mix gently by hand using a claw-like motion until the dough starts to come together.
  22. 22Turn the dough out onto a clean counter and quickly press it into a disk shape, incorporating any loose bits.
  23. 23Turn the dough out onto a clean counter and quickly press it into a disk shape, incorporating any loose bits.
  24. 24Turn the dough out onto a clean counter and quickly press it into a disk shape, incorporating any loose bits.
  25. 25Cut the disk into eight equal pieces.
  26. 26Cut the disk into eight equal pieces.
  27. 27Cut the disk into eight equal pieces.
  28. 28Place the scone pieces on a baking sheet lined with parchment paper and refrigerate for about 30 minutes.
  29. 29Place the scone pieces on a baking sheet lined with parchment paper and refrigerate for about 30 minutes.
  30. 30Place the scone pieces on a baking sheet lined with parchment paper and refrigerate for about 30 minutes.
  31. 31Brush the scones with an egg wash.
  32. 32Brush the scones with an egg wash.
  33. 33Brush the scones with an egg wash.
  34. 34Sprinkle Demerara sugar on top of the scones.
  35. 35Sprinkle Demerara sugar on top of the scones.
  36. 36Sprinkle Demerara sugar on top of the scones.
  37. 37Bake the scones at 375 degrees Fahrenheit for 20-30 minutes.
  38. 38Bake the scones at 375 degrees Fahrenheit for 20-30 minutes.
  39. 39Bake the scones at 375 degrees Fahrenheit 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, cold
  • 1 cup heavy cream, cold
  • 1 cup heavy cream, cold
  • 12 tablespoons unsalted butter, cold, grated
  • 12 tablespoons unsalted butter, cold, grated
  • 12 tablespoons unsalted butter, cold, grated
  • 1 cup dried blueberries
  • 1 cup dried blueberries
  • 1 cup dried blueberries
  • 2 whole lemons lemon zest
  • 2 whole lemons lemon zest
  • 2 whole lemons lemon zest

Equipment

bowlgraterbaking sheetparchment paperknifepastry brush

Tips

  • Ensure your butter stays cold; otherwise, you'll get a soggy scone.
  • Grate your butter and freeze it to ensure it stays firm.
  • When mixing by hand, use a claw-like motion.
  • If any chunks of frozen butter stick together, separate them manually.
  • Don't worry if the dough looks shaggy; it will come together.
  • When shaping the disk, pick up any scraggly bits and press them onto the top.