The beautiful pop of tag from the blueberries and the zap of lemon, these scones are so yummy!
Prep Time: 20 minutes
Cook Time: 20 minutes
Cool Time: 10 minutes
Total Time: 50 minutes
Servings: 8 scones
Ingredients
2 cups all-purpose flour
⅓ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup cold unsalted butter cubed
½ cup frozen blueberries
Zest from one lemon
¾ cup heavy cream
1 large egg
Instructions
In a food processer fit with the blade at the bottom, pulse together flour, sugar, baking powder, and salt. Add cubed up frozen butter and pulse until they are about the size of peas. Dump into a large bowl.
Stir in the frozen blueberries and lemon zest.
Add in cream and egg. Mix together with your hands just until the mixture is mostly moistened (it should still be a little crumbly).
Turn out the dough onto a lightly floured surface. Knead it gently a few times to shape it into a ball.
Roll out your dough to ¾” – 1” thick. I use a 3” circle cookie cutter so they are pretty uniform. Cut out scones. Pull excess dough and roll it out again, cut scones out and repeat. You can also press the dough into an 8-inch circle. Cut into 8 wedges. Either way works perfect!
Place scones on a small parchment or silicone-lined baking sheet and freeze for 20 minutes.
Meanwhile, preheat the oven to 400F.
Transfer scones to a large baking sheet, placing them about 2 inches apart. Brush lightly with more cream and place them in the oven.
Bake for 20 to 22 minutes or until the tops are lightly browned and the bottom edges are golden.
Let cool for at least 10 minutes before serving.
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