Description
Scones, in general, have a rich history dating back to the 16th century in Scotland. Originally, they were made with oats, but over time, the recipe evolved to include wheat flour. The addition of fruits like blueberries or citrus, such as lemons, became popular as a way to enhance the flavor and texture of the scones.
Ingredients
For the scones themselves:
2½ cups (300g) all-purpose flour
½ cup (100g) granulated sugar
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon lemon zest (from about 2 lemons)
½ cup (113g) cold unsalted butter, cubed
¾ cup heavy cream (+ extra for brushing)
1 large egg
1 cup fresh blueberries
1 tablespoon coarse sugar (for topping)
For the lemon glaze:
1 cup powdered sugar
2–3 tablespoons fresh lemon juice
1 teaspoon lemon zest
Instructions
Start by whisking together the dry ingredients in a large bowl. Combine all-purpose flour, granulated sugar, baking powder, salt, and lemon zest. This mix sets the foundation for your scones and allows the dry ingredients to distribute evenly, ensuring a consistent texture.
Next, work the cold, cubed butter into the flour mixture. This step is critical for achieving a flaky texture. Use a pastry cutter or your hands to incorporate the butter until the mixture forms pea-sized crumbs. The colder the butter, the flakier your scones will be. You can even freeze the butter beforehand for an added advantage.
In a separate bowl, beat together the heavy cream and the egg. Once beaten, pour this mixture into the dry ingredients. Fold gently until the dough starts to come together. Be cautious not to overwork the dough, as this can lead to tough scones.
Toss your fresh blueberries with a tablespoon of flour to prevent them from bursting during baking. Then, fold them gently into the dough. This helps keep the berries intact and prevents them from releasing too much juice, which can affect the texture of the scones.
Turn the dough out onto a lightly floured surface. Pat it into an 8-inch circle. Use a sharp knife to cut the dough into 8 wedges. These wedges will be the perfect size for each scone. Once shaped, place the dough on a baking sheet lined with parchment paper and freeze for 15 minutes. Chilling the dough ensures your scones will hold their shape while baking.
After chilling, brush the tops of the scones with a little extra heavy cream. Sprinkle with coarse sugar for an added crunch and a slight sweetness. Preheat your oven to 400°F (200°C) and bake for 18-22 minutes, or until the scones are golden brown and have a slightly crisp exterior.
While the scones are baking, prepare the lemon glaze. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest until smooth. The glaze should have a thick consistency that will drizzle beautifully over the warm scones once they cool slightly.
Once the scones have cooled for about 5 minutes, drizzle the lemon glaze over the top. The glaze adds a sweet and tangy finish to each bite, balancing the flavors of the blueberries and lemon.
Notes
These blueberry-lemon scones are a delightful treat, combining the sweetness of fresh blueberries with the refreshing zest of lemon. Perfect for enjoying with a cup of tea or coffee. Store any leftovers in an airtight container for up to 2-3 days, or freeze for a longer shelf life. Enjoy the burst of flavor in every bite!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Ultimate Guide to Making Blueberry