Lemon blueberry scones 🍋
Ingredients
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2 c. All-purpose flour
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6 T. Granulated sugar
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1 T. Fresh lemon zest (about one lemon)
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2 & 1/2 t. Baking powder
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1/2 t. Salt
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1/2 c. Unsalted butter, frozen
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1/2 c. Heavy cream (add, 2T. for brushing) see last step for sub
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1 large egg
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1 & 1/2 t. Vanilla
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1 heaping cup blueberries (if frozen, don't thaw)
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Lemon Icing
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1 c. Powdered sugar
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3 T. Lemon juice
Cooking Instructions
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1
Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
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2
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
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3
Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
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4
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
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5
Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.---you can skip this, but it helps scones to hold form.
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6
Meanwhile, preheat oven to 400°F
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7
Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
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8
Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.
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9
Make the icing: Whisk the icing ingredients together. Drizzle over warm scones.
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10
Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
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11
Instead of 1/2c heavy cream, you can use 1/4c Greek yogurt, 2T water, and 2T melted butter OR 1/4c yogurt and 1/4c milk
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