Blueberry Lemon Scones
Blueberry lemon scones bring together the bright zing of lemon zest and the sweet tartness of fresh blueberries in a buttery, crumbly pastry. Cold butter is cut into flour and the dough is bound with heavy cream, producing scones that crack open with a crisp exterior and a layered, tender interior. Lemon zest is distributed throughout the dough, so every bite opens with a citrus fragrance before giving way to the pop of a blueberry and its rush of sweet-tart juice. Sugar is kept moderate, allowing the fruit and citrus to lead the flavor profile, which also makes these scones a welcoming base for clotted cream or preserves.
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Instructions
- 1
Preheat the oven to 200C and line a tray with parchment paper.
- 2
Mix flour, sugar, baking powder, and salt in a bowl.
- 3
Rub in cold cubed butter until the mixture looks like coarse crumbs.
- 4
Add cream, egg, and lemon zest, then fold in blueberries with a spatula.
- 5
Pat dough to 2 cm thickness, cut into wedges, and place on the tray.
- 6
Brush tops with cream, bake 18-20 minutes, then cool before serving.
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