Lemon Blueberry Scones
Tea party? Garden party? Breakfast? The perfect scone for all occasions.
This is one of my go-to desserts that I simply can't resist. It's not crazy high in sugar, making it a great choice for those who want a delightful treat without overindulging, and there are so many creative ways you can mix it up and change the fruits and flavors to suit your taste. It does take a little bit of practice to ensure all the ingredients are mixed together just enough, but not too much, so that you get the perfect rise. Once you finally master the right texture, you will never want to buy another scone again!
You can interchange the fruit you use in these delicious scones, and blueberries are a staple in my freezer because they are not only tasty but also so good for you. Another important thing to remember when making scones is to keep your butter as cold as possible. Cube up your cold butter and then put it back in the fridge while you prepare your other ingredients. Don’t forget to measure out your cold cream and pop that in the fridge too; this will ensure that both the butter and cream are at their coldest, helping to create that wonderfully flaky texture we all love in a perfect scone. Make sure to reserve a bit of the cream to brush on the tops of the scones before baking—you definitely don’t want to skip this step! I have forgotten a few times, and trust me, the scones just don't turn out the same without it! It adds that beautiful shellac glazed look that you often see in all the best bakeries.
When it comes to adding the blueberries, I prefer to take them straight from the freezer and toss them in right at the end; you want to avoid letting them sit out and thaw, as that would gum up your scones and ruin the texture! I like to use a bench scraper to cut the scones into nice triangles and then gently scrape them off the counter onto the parchment paper before placing the baking tray in the fridge to chill. A spatula works just as great for this task too!
Lemon Blueberry Scones
Ingredients:
315g all-purpose flour
50g berry sugar
1 tbsp baking powder
½ tsp salt
1 ½ cups frozen blueberries (do not thaw!)
114g cold unsalted butter, cubed
160ml cream
1 egg
1 tsp vanilla
Lemon Icing Ingredients:
Rind of 1 large lemon
100g powdered sugar
60ml cream
Scone Directions:
In large bowl sift flour sugar baking powder and salt
Add dry ingredients to food processor with butter and pulse until resembles coarse bread crumbs
Toss in blueberries and set aside
In large measuring cup whisk together cream egg and vanilla extract
Pour the wet ingredients over the dry and stir gently until almost combined. Pour mixture out onto lightly floured counter top and quickly yet gently form the dough into a ball. It shouldn't be smooth, shaggy and rough is what you want for a flakey scone.
Use a large knife or bench scraper to cut into 8 pieces. Transfer carefully onto a parchment lined baking sheet.
Chill in fridge for 20 min while you wait for you oven to warm up to 400F
Brush tops of scones with cream and bake for 20-22 min
Remove from oven and transfer to wire baking sheet to cool
While cooling make lemon glaze
Slowly add cream to the bowl of icing sugar. Keep adding cream until you reach your desired consistency. Use a microplaner to add lemon rind. Drizzle over scones.
