Lemon-Blueberry Scones

After tweaking several scone recipes to make them more moist, this is what I came up with and it is delicious! As a side note, I think real scones are probably supposed to be on the dry side. I don’t like it that way, so I go for a little more moist and sweet.

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Lemon-Blueberry Scones

Ingredients

  • 2 cups All-Purpose Flour, plus a little more for shaping and cutting
  • 1?3 cup Sugar
  • 1 tablespoon Baking Powder
  • 1?4 teaspoon Salt
  • 2 whole Lemons, Both lemons should be zested and juiced. Strain seeds out of juice. (My favorite Lemon Zester)
  • 1?2 cup Butter, cold and cut into cubes or thin pats
  • 1?2 cup Heavy Cream, cold
  • 1 large Egg
  • 1 cup Blueberries, fresh is preferable, but frozen will work
  • 1?4 cup Fresh Lemon Juice, use whatever juice you have from the 2 lemons that you zested. if you need more liquid, add a little cream or milk.
  • 2 cups Powdered Sugar

Instructions

  • Preheat oven to 350 degrees F. Mix together flour, sugar, baking powder, and salt in a bowl.
  • Zest and Juice both lemons. Keeping the zest separate from the juice. Add the zest to the dry ingredients and blend in until zest is coated in the flour mixture.
  • Using a pastry cutter (or the paddle attachment on a mixer) cut the cold butter into the dry mixture until it looks crumbly, like pea-shaped bits. Do not over mix. You want the butter to be in tiny bits, surrounded by the dry mixture. Note: If butter is soft, it will not get a crumbly look. It will look more like cookie dough. That is not what you want.
  • Whisk or blend together the cream and egg. You can add about a half-tablespoon of the lemon juice if you want or you can save all the juice for the glaze. Fold this into the butter & flour mixture until it is well-incorporated, but not blended too much. Keep it lumpy.
  • Flour a cutting board with a generous amount of flour. Gather the dough and place it on the cutting board. Flatten it out a little and start folding blueberries into it by hand, being careful not to squish or break the berries. If you do, the scones are not ruined. The color will just be blue-ish due to the berry juices. Another option is to cut the scones first, then add the berries to each scone. I prefer this to make sure the berries don’t break. Flatten dough by hand into a circle or a rectangle until the dough is about 1-inch thick or a little less. For a circle, cut into 8 triangles, as if you are cutting a pie. For the rectangle, cut into 4 equal square sections. Cut those sections in a diagonal direction to make triangles. I like to cut them once more (like an X in each square) to make 16 scones.
  • Place scones about an inch or two apart on a cookie sheet that has parchment paper on it. You can use a Baking spray with flour if you prefer. Bake at 350F for about 18-22 minutes OR until lightly browned around the bottom. Keep an eye on them if you don’t want them to dry out. Cool for about 10 minutes before glazing.
  • While they are cooling, mix together powdered sugar and lemon juice. If you need more liquid (you want it to be drizzly, but not watery) add milk. Using a pastry brush, glaze the scones, being careful not to cause the berries to burst. They probably will, and that’s okay. They will still taste delicious. Glaze as many times as you like. I like them sweet, so I use all the glaze.
http://www.redmixerbakery.com/lemon-blueberry-scones/

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