Description
Light and tender scones, bursting with blueberries and the fresh taste of lemon. The optional lemon glaze takes these over the top.
Ingredients
- 2 cups all-purpose flour
- ⅓ cup white sugar
- 2 teaspoons baking powder
- 1 lemon, zested
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup cold butter, cubed
- 1 cup fresh blueberries
- ½ cup heavy cream
- 1 large egg
- 1 tablespoon fresh lemon juice
- 2 tablespoons heavy cream
- ¼ cup powdered sugar
- 1 ½ teaspoons fresh lemon juice
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
- Combine flour
- sugar
- baking powder
- lemon zest
- salt
- and baking soda in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs
- 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries
- making sure they are well coated with the dry ingredients.
- Beat 1/2 cup heavy cream
- egg
- and lemon juice together using a fork in a small bowl. Stir into flour mixture and mix just until slightly moistened.
- Turn dough out onto a well floured surface. Gather dough in a circle using floured hands
- kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
- Bake in the preheated oven until light brown
- 20 to 23 minutes. Remove from the oven and let cool completely
- about 30 minutes.
- Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors
- and drizzle cooled scones with glaze.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 1 hr 15 mins
Servings: 8