Every time I see scones, they remind me of my stay in the UK. I used to look forward to 5 o’clock tea every single day just to get my hands on them:) They are so unique and so full of flavor, I can never stop at one… or two…! They come in a variety of flavors, but these are definitely at the top of my list!
Lemon Blueberry Scones
Servings
8
servingsPrep time
10
minutesCooking time
20
minutesIngredients
2 cups all-purpose flour
⅓ cup sugar
2 teaspoon baking powder
7 tablespoon unsalted butter – make sure it’s VERY COLD
¾ cup heavy cream – also VERY COLD
1 egg
2 teaspoon vanilla extract
½ teaspoon salt
1 cup blueberries
lemon zest from two lemons
2 tablespoon sanding sugar (optional)
Directions
- Preheat oven to 400 degress F and line a baking sheet with parchment paper.
- In a bowl, mix all the dry ingredients (flour, sugar, baking powder and salt).
- Add cubed butter into the bowl and mix it in using a pastry cutter or two forks. Mix until little pea-sized pieces are visible. Avoid touching the butter with your hands, not to warm it up.
- Add blueberries and lemon zest and gently mix around until coated.
- In a seprate bowl, whisk the cream (leave about 1 tablespoon aside), egg and vanilla extract.
- Pour the cream mixture into the main bowl and gently stir until combined. Make sure you’re not pressing too hard, not to crush the blueberries.
- Place the dough unto a lightly floured service and spread into a round shape about 10 inches across.
- Cut into 8 wedges (like a pizza:)).
- Brush the scones with that 1 tablespoon heavy cream you set aside and sprinkle with sanding sugar (optional).
- Bake about 19-21 minutes or until golden brown on top. Rotate the sheet halfway through.
- Serve solo, with jams or custard! Enjoy 🙂
Notes
- At our house, they are usually served with seasonal jams or lemon curd, but you can have them anyway you want! Feel free to share your ideas in the comments section!
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