Lemon Blueberry Scones
Course:
Breakfast
Ingredients
- 250 grams Plain Flour
- 75 grams Sugar
- 1 tablespoon Lemon Zest (1 lemon)
- 21⁄2 teaspoons Baking Powder
- 1⁄2 teaspoons Salt
- 113 grams Butter (frozen)
- 135 millilitres Double Cream (divided)
- 1 Egg
- 11⁄2 teaspoon Vanilla Extract
- 140 grams Blueberries
- 15 grams Water
Notes
Very sweet. Next time try decreasing the sugar to like 50g.
Steps
- In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, and salt.
- Using the large holes of a box grater, shred the frozen butter over the flour mixture.
- Use a pastry cutter, two forks, or your fingers to blend until the mixture comes together in pea-sized crumbs.
- In a small bowl or liquid measuring cup, whisk together 1/2 cup (120g/ml) of the double cream, the egg, and vanilla extract.
- Drizzle the cream mixture over the flour mixture and add the blueberries.
- Gently mix together with a spatula or wooden spoon until everything appears moistened and the ingredients are just combined.
- Lightly flour a work surface. Pour the crumbly mixture onto the surface and, with floured hands, work the dough into a ball as best you can. The dough should be sticky and shaggy. If it’s too sticky, sprinkle a little more flour on top. Press the dough into an 8-inch disc, about 1 inch thick. Use a sharp knife or a bench scraper to cut the disc into 8 wedges.
- Place the scones on a plate.
- In a small bowl, mix the remaining 1 Tablespoon / 15g cream with the water, then brush it on the scones. For extra sweetness and a little crunch, sprinkle the tops with coarse sugar.
- Refrigerate the scones for at least 15 minutes or up to 24 hours. (If refrigerating for more than an hour, lightly cover the scones.)
- Place a cast iron skillet in the oven and preheat the oven to 204°C conventional.
- Arrange the chilled scones 2–3 inches apart on the skillet.
- Bake for 24 minutes or until lightly browned on top and golden around the edges.
- Allow to cool for 5 minutes in the skillet. If necessary, run a knife in between each scone to separate them and along the edges.
- Transfer to a wire rack to cool completely.
Source: https://sallysbakingaddiction.com/glazed-lemon-blueberry-scones/#tasty-recipes-70719