Blueberry Lemon Scones
Directions
- 1Combine all-purpose flour, sugar, baking powder, and salt in a bowl.
- 2Zest one to two whole lemons into the dry mixture.
- 3Grate the cold butter and place it in the freezer to chill.
- 4Gently mix the firm grated butter into the dry ingredients, separating any frozen chunks.
- 5Stream in the cold heavy cream into the mixture.
- 6Add dried blueberries to the mixture.
- 7Mix gently by hand using a claw-like motion until the dough starts to come together.
- 8Turn the dough out onto a clean counter and quickly press it into a disk shape, incorporating any loose bits.
- 9Cut the disk into eight equal pieces.
- 10Place the scone pieces on a baking sheet lined with parchment paper and refrigerate for about 30 minutes.
- 11Brush the scones with an egg wash.
- 12Sprinkle Demerara sugar on top of the scones.
- 13Bake the scones at 375 degrees Fahrenheit 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, cold
- 12 tablespoons unsalted butter, cold, grated
- 1 cup dried blueberries
- 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.
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