Blueberry Lemon Scones
Bursting with blueberries and a touch of lemon, Blueberry Lemon scones will be your new favorite breakfast treat!
Servings: 6 scones
Calories: 360kcal
Ingredients
Dough
- 1 cup frozen blueberries, sprinkled with flour
- 2 ½ cups (313 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ¾ teaspoon kosher salt
- 1 tablespoon baking powder
- ½ cup (113 g) cold butter, grated
- 2 large eggs
- 1 teaspoon lemon extract
- ½-⅔ cup (113 g-152 g) heavy cream
Topping
- 2 tablespoons heavy cream, brushed on
- 2 tablespoons turbinado sugar
Instructions
- Sprinkle the frozen blueberries with flour and put them back in the freezer until you incorporate them into the mixture.
- In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
- Work in the butter just until the mixture is unevenly crumbly; it's okay for some larger chunks of butter to remain unincorporated.
- In a separate mixing bowl, whisk together the eggs, lemon extract, and heavy cream.
- Add the liquid ingredients to the dry ingredients and stir until all is moistened and hold together.
- Gently incorporate the frozen blueberries, folding the dough 3-4 times.
- Line a baking sheet with parchment paper. Sprinkle a bit of flour onto the parchment or pan.
- Scrape the dough onto the floured parchment or pan and make a circle. The circle should be about 1-inch thick with an 8-inch diameter.
- Place the pan of scones in the freezer for 30-60 minutes, uncovered.
- Preheat the oven to 425°F.
- After chilling, using a knife or bench scraper that you have run under cold water and dried, slice each circle into 6-8 wedges.
- Carefully pull the wedges away from the center to separate them just a bit; there should be about a ½-inch space between them, at their outer edges.
- Brush chilled scones with heavy cream, making sure to cover all exposed edges. Sprinkle with turbinado sugar.
- Bake the scones in the upper part of your oven for 18-23 minutes, or until they are a light golden brown. When you pull one away from the others, it should look baked all the way through. (If there is wet batter but the scones are golden brown, feel free to cover with foil and continue baking.)
- Remove the scones from the oven, and cool briefly on the pan. Serve warm or at room temperature.
Nutrition
Serving: 1scone | Calories: 360kcal