Blueberry Lemon Scones
I like big scones and I cannot lie.
I truly believe that people who don’t like scones just haven’t had a good one. These blueberry lemon scones are perfect for the summer months when blueberries are plentiful! Sweet and full of fruit, they are perfect for a portable breakfast or a sweet treat with your afternoon tea or coffee. The lemon zest adds a lovely brightness to the scones and contrast the sweet blueberries nicely. These also freeze really well if you wrap them in plastic or foil and pop them in a zip-top bag. I hope you love them!
Blueberry Lemon Scones
Ingredients:
1/3 cup granulated sugar
Zest from 1 large lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon Kosher salt
1/4 teaspoon ground cinnamon
1/2 cup cold unsalted butter, cubed (113g)
1.5 cups fresh blueberries (frozen work too!)
3/4 cup heavy cream, plus a tablespoon or so more for brushing on the scones
1 large egg
1 tablespoon of vanilla extract
Turbinado sugar (or more granulated sugar)
Directions:
Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl, add the granulated sugar and the lemon zest. Using your fingers, press the zest into the sugar until it turns pale yellow. This step is optional but really helps get the flavor of the lemon zest into the batter. Add the flour, baking powder, salt and cinnamon to the sugar mixture. Whisk to combine.
Add the cold butter to the dry mixture. Using your hands or a pastry cutter, press the butter into the flour until the butter is distributed throughout in small pea-sized pieces. It will be crumbly at this point.
In a glass measuring cup or a small bowl, whisk the egg, heavy cream and vanilla until smooth. Make a small well in the flour mixture and add the wet mixture. Using a silicone spatula, mix the dough. When there are still streaks of flour, add the blueberries and gently mix. Be careful to not overmix the dough or the scones will be tough.
Turn the dough onto a lightly-floured cutting board or countertop. Form into a round that is about 2 inches high. Cut into wedges or using a round cutter, cut them into circles. You should get about 8 scones, 14 smaller scones or 5 large ones.
Place the scones on the prepared baking sheet. I like to flip the scones so that the bottom is baked on top. I find it helps give the scone a bit more height but this is an optional step. Pop the tray into the freezer or the fridge for at least 15 minutes, ideally 20-30 minutes. This will help solidify the butter so that they will rise!
Preheat your oven to 400 degrees. Once the scones have firmed up in the freezer, take them out of the freezer and brush the tops with heavy cream. Sprinkle the tops with a little turbinado sugar or granulated sugar.
Pop the tray in for about 20-28 minutes, shorter for smaller cut scones, longer for bigger ones. Flip the pan from back to front about halfway through the baking time to ensure an even bake. They are done when the edges are golden brown and the tops are set.
Cool on the baking sheet for about 10-15 minutes. Then transfer to a wire rack to cool completely.
Enjoy!
I like big scones and I cannot lie.