Lemon-Blueberry Scones – I have come to realize that blueberry and lemon go together as perfectly as peanut butter and jelly (or chocolate), cheese and crackers (or wine), or turkey and dressing. They are just so complimentary of one another. The sweet/tart blueberries and the sour lemon – heavenly.
I also have come to realize that scones are amazing little bundles of deliciousness. Until the day that I baked these I hadn’t ever had a scone. I was worried that they would be overly dry, like a day old biscuit that was dry to start with, but they weren’t! They were tender and moist – somewhere between a biscuit and a muffin. With a crisp outside and soft inside these went perfectly with my morning coffee.
They made waiting a little while for breakfast completely worth it. And because I only baked 2 of the 8 scones that came from the dough, we have a delicious breakfast treat waiting for us in the freezer. Freshly baked scones? Yes, please!
- 1 1/2 cups blueberries, fresh or frozen
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 2 cups all-purpose flour, plus more for dusting the work surface
- 1/2 cup sugar
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. lemon zest
- 1 stick (8 tablespoons) unsalted butter, frozen whole
- 1 tbsp. freshly squeezed lemon juice
- 2 tbsp. unsalted butter, melted
- turbinado sugar, for sprinkling
1. Place an oven rack in the middle position and preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside. Place the blueberries in the freezer.
2. Mix together the cream and sour cream and place in refrigerator until ready to use. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt and lemon zest. Grate the butter on the large side of a box grater and mix the butter in with the flour using your fingers until well combined.
3. Add heavy cream mixture to the dry ingredients and gently mix ingredients. carefully add in lemon juice and mix until just combined using a spatula.
4. Generously flour a work surface and transfer dough to it. Using floured hands, knead dough 6-8 times until a rough ball forms. Flour a rolling pin and roll dough into a 12-inch square.
5. Fold the dough into thirds as if you were folding a business letter. Starting with the short end, fold the dough into thirds so that you have about a 4-inch square. Lightly flour a plate and transfer dough to plate. Place plate in the freezer for about 5 minutes.
6. Return dough to floured work surface from freezer and roll into a 12-inch square again. Evenly distribute the blueberries over the top of the dough. Gently press the blueberries into the dough.
7. With the use of a bench scraper, roll the dough into a tight log. Place log seam side down and gently press into a 12×4-inch rectangle.
8. Using a sharp, floured knife, cut the rectangle in half so that you have two pieces. Cut each piece in half so that you have 4 pieces. Cut each small rectangle into triangles so that you have 8 triangles in total.
9. Transfer scones to the parchment lined baking sheet and brush with melted butter. Sprinkle with sugar. Bake for 18-25 minutes, until golden brown.
** Cool for 10 minutes before serving.
**Only bake as many scones as you are going to eat right away. Any scones that will not be eaten can be frozen. Place unbaked scones on a baking sheet in the freezer for 20 minutes. Then place in a zip-top bag and freeze until ready to use. Bake directly from the freezer when ready to use.