Let me first start off by saying, I am not a pastry chef but these were so good! I've been wanting to try my hand at scones for quite a while now, and this is my rendition of the classic blueberry scone. If you make these, I assure you that you'll find them addicting and coming back for more. I'm obsessed with the way these turned out, and you will be too!
Let's get into it!
blueberry and lemon scones
ingredients
250 grams all-purpose flour
50 grams granulated sugar
15 grams baking powder
2.5 grams salt
113 grams cold unsalted butter, cut into small cubes
Zest of 1 lemon
150 grams fresh or frozen blueberries
120 milliliters milk or heavy cream
1 large egg
additional milk or cream for brushing the tops of the scones
method
Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest until well combined.
Add the cubed cold butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. Some pea-sized pieces of butter are okay.
Gently fold in the blueberries until they are evenly distributed throughout the mixture.
In a separate small bowl, whisk together the milk (or cream) and egg until well combined.
Make a well in the center of the dry ingredients, then pour the milk and egg mixture into the well. Use a fork or spatula to gently stir the mixture until it just comes together into a soft dough. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it holds together. Pat the dough into a circle or rectangle about 2 to 2.5 centimeters thick.
Use a sharp knife or a bench scraper to cut the dough into wedges, triangles, squares, or rounds, depending on your preference.
Place the scones onto the prepared baking sheet, leaving some space between each one. If desired, brush the tops of the scones with a little milk or cream and sprinkle with sugar for a golden finish.
Bake the scones in the preheated oven for 12 to 15 minutes, or until they are lightly golden brown on top and cooked through.
Remove the scones from the oven and transfer them to a wire rack to cool slightly before serving.
