Blueberry and Lemon Scones
- 2 cups (500 ml) all-purpose flour, plus more for dusting
- ¼ cup (60 ml) granulated sugar
- 1 tbsp (15 ml) baking powder
- 1 tsp (5 ml) salt
- 6 tbsp (90 ml) cold unsalted butter
- 2 large eggs
- ½ cup (125 ml) 35% whipping cream
- 1 cup (250 ml) fresh blueberries, washed and dried
- zest from one large lemon
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- To a large bowl, add flour, sugar, baking powder, salt, lemon zest and butter. Using your fingers or a pastry cutter, gently work together until the mixture resembles coarse crumbs.
- In another bowl, crack in eggs, using a fork break up the egg and beat together. Add cream and continue beating with the fork until completely combined.
- Add the egg and cream mix to the flour mixture and stir gently until all the flour has been incorporated. (Don’t over mix or your scones will be tough)
- Add blueberries and VERY GENTLY (try not to break the berries) mix to combine
- Scrape mixture onto floured work surface.
- Shape into a ball and place on lightly flowered parchment lined sheet pan.
- Using palm of your hand, flatten ball into a disc shape – 1-3/4 inch (4.5 cm) thick.
- Cut disc in half and then each half into three triangular pieces.
- Optional - Sprinkle scones with crystallized sanding sugar.
- Place in fridge for 15 minutes to firm up the butter. (This will result in a more tender scone)
- Transfer to preheated oven and bake for 18-22 minutes (or until golden).
- Recut scones on previous markings and cool slightly before serving.
Posts
