Blueberry Lemon Scones

50m
Serves 8
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Directions

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