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  • Sarah Cohan

Lemon Blueberry Scones

9 ingredients + 25 minutes = freshly baked scones!


I must admit, I've never particularly liked scones. They've always been kind of boring and dry, and I'm a flavorful, soft, and tender kinda gal. Enter the genius of King Arthur and their cream tea scones. Instead of having to deal with cold butter and working it in carefully so it doesn't get too warm but gets just mixed in enough, in this recipe you basically douse a bunch of dry ingredients with a ton of heavy cream, mix it all together gently, pat it into a shape, put them in the oven! Okay, there are a few more steps, but really not that many.



These are really quite delicious without any additions, but because it's the summer I couldn't help myself from making them lemon blueberry. Actually - to be honest - I made blueberry ones, and then I made lemon ones, but next time I'm going to make these and they'll be perfect. Third time's a charm.



Happy Baking!


Adapted from King Arthur Flour


Makes 12 Scones

INGREDIENTS & SUPPLIES


  • 65g granulated sugar (1/3 cup)

  • 1 lemon

  • 360g all-purpose flour (3 cups), with a little extra for your surface

  • 1 Tablespoon baking powder

  • 1 teaspoon salt

  • 1 teaspoon lemon extract

  • 1 1/3 cups and 1/3 cup heavy or whipping cream, separately

  • A big handful of blueberries (maybe 1/2 cup?), washed and dried

  • Raw sugar or coarse sanding sugar for sprinkling


  • Large mixing bowl

  • Hand whisk

  • Baking sheet with parchment paper

  • A cutting board at least 12" long that can fit in your freezer

  • Silicone spatula

  • Knife

  • Tablespoon & teaspoon measures

  • Silicone brush

DIRECTIONS

  1. Roll your lemon around pressing it down into the cutting board to loosen the juices

  2. Weigh/measure your 65g sugar (1/3c) into your mixing bowl, then zest the lemon fully into the sugar, and whisk it together until completely distributed and combined.

  3. Juice your lemon.

  4. Then add 360g AP Flour (3c), 1TB baking powder, and 1tsp salt, and whisk together.

  5. Add 1tsp lemon extract and 2TB lemon juice into the dry ingredients.

  6. Gradually pour the 1 and 1/3 cream over the dry ingredients while you mix it in gently with a spatula.

  7. Add in your blueberries and mix gently to combine, trying not to break them up too much. If it's easier to do this step with your hands, go for it!

  8. If your dough isn't totally mixed together and there is still some dry mixture at the bottom of the bowl (as pictured below), add up to 3 Tablespoons more cream in order to get it all combined.

  9. Lightly flour your cutting board, and place half the dough onto it in a heap. Gently pat the dough into a 5.5" circle that is about 3/4" thick.

  10. Brush the circle with heavy cream and sprinkle with raw or coarse sanding sugar (skip this step if you're going to freeze them for baking at a later time).

  11. Push that circle off to the side of your cutting board, then repeat steps 9 & 10 with the rest of the dough.

  12. Cut each circle into 6 wedges (in 3 cuts each).

  13. Place the cutting board in the freezer for at least 15 minutes, and heat your oven to 425F.

  14. Bake the chilled scones for 14 to 15 minutes until they're starting to brown around the edges and on top.

  15. Cool slightly on the baking sheet or on a cooling rack, and serve warm.

Scones are best eaten the same day, but will keep in an airtight container for a few days, or a few weeks in a sealed freezer bag or container in the freezer. You can also freeze the raw dough triangles to bake a few fresh at a time. You can bake them from frozen, but may need to add one or two minutes to the baking time since they'll have been frozen much longer than 15 minutes. Remember to do step 10 above when you take them out of the freezer before baking.





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sarah@thesweeteryboston.com

boston, massachusetts

© 2014 by Sarah Cohan