Lemon Blueberry Scones

After a busy weekend of football games (Go Seahawks!) and skeet shooting (my first time!), it’s nice to be able to bake again. I thought the best way to jump back into things would be with one of my most-loved baked delights- scones!

Scones are some of my favorite treats and they make a delectable breakfast. I based this recipe off of Ina Garten’s recipe for Strawberry Scones. These scones turned out great! They are moist and sweet with a nice tart aftertaste from the lemon zest.

Lemon Blueberry Scones

recipe adapted from here

ingredients:

• 4 cups plus 1 tbsp all-purpose flour
• 2 tbsp sugar, plus additional for sprinkling
• 2 tbsp baking powder
• 2 tsp salt
• 12 oz cold unsalted butter, diced
• 4 large eggs, lightly beaten
• 1 cup cold heavy cream
• 1 cup blueberries (I used frozen)
• 1 tbsp lemon zest
• 1 egg, beaten with 2 tbsp milk, for egg wash (I just used 1 tbsp of heavy cream instead of 2 tbsp of milk because I had it out already)

1. Preheat oven to 400 degrees.
2. In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of the flour, 2 tbsp of sugar, baking powder, salt, and lemon zest. Blend in butter at lowest speed and mix until the the butter is in pea-size pieces.
3. Combine the eggs with the heavy cream and quickly add them to the flour and butter mixture. Combine until just blended.
4. Toss the blueberries with 1 tbsp of flour. Add them to the dough and mix quickly.
5. Dump the dough onto a well-floured surface and flour your hands and a rolling pin. Roll the dough 3/4 inch thick- you should see lumps of butter in the dough.
6. Cut into squares with a plain or fluted cutter and then cut them in half diagonally to make triangles (I just used a 3 inch circular cutter as I don’t own a square one). Place on a baking sheet lined with parchment paper or a Silpat.
7. Brush the tops with the egg wash and sprinkle on sugar.
8. Bake for 20 to 25 minutes (mine baked for 15 min in their circular shape), until the outsides are crisp and the insides are fully baked.

They’re great with a nice pat of butter, but they are equally good with a smear of English Clotted Cream.