Blueberry Lemon Scones
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
The lemon zest goes into the cream and egg rather than the flour, which carries its scent evenly through the whole dough.
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Leave the butter in pea-sized pieces as you rub it into the flour, and the baked scones crack crisply at the edges and crumble softly inside.
Ingredients
Instructions
- 1
Preheat the oven fully to 200°C and line a baking tray with parchment paper.
Cut 80g unsalted butter into 1cm cubes, then keep it cold again so it stays firm before mixing.
- 2
Add 240g all-purpose flour, 45g sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt to a bowl.
Mix until the leavening and salt are evenly dispersed and no small pockets of dry ingredients remain.
- 3
Add the cold butter to the flour mixture and rub it in quickly with your fingertips.
Stop while pea-sized pieces are still visible, because fully melted or overworked butter will make the scones dense.
- 4
Whisk 120ml heavy cream, 1 egg, and 1 tablespoon lemon zest, then pour it over the flour mixture.
Fold with a spatula only until the dough looks shaggy and a little dry flour is still visible.
- 5
Add 120g blueberries and fold only two or three more times.
Avoid pressing the berries, then gather the dough gently, pat it to 2cm thickness, and cut it into 8 wedges.
- 6
Place the wedges on the tray with space between them and bake for 18 to 20 minutes.
Remove them when golden with crisp, cracked edges, then cool for 10 minutes before serving.
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