Blueberry-Lemon Scones

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Moist yet crumbly and loaded with blueberries, these scones are perfect for breakfast or afternoon tea. The lemon zest adds a welcome note of brightness. If you don’t have fresh berries, you can use frozen ones straight from the freezer.

MAKES 6 scones

INGREDIENTS

2 cups (342g/12oz) Scone Base

¼ cup (50g/1.8oz) granulated sugar

2 teaspoons grated lemon zest

1 cup (160g/5.7oz) fresh blueberries, rinsed and picked over for stems

2 teaspoons fresh lemon juice

½ cup (120g/4.2oz) heavy cream, plus 2 tablespoons for brushing

1 egg, lightly beaten

2 tablespoons coarse sanding sugar

  1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the scone base, granulated sugar, and lemon zest. Gently fold in the blueberries.
  3. In a liquid measuring cup, whisk together the lemon juice, heavy cream, and egg. Create a well in the flour mixture and gently stir in the cream and egg mixture until it all comes together. Do not overmix. If you still have loose flour, you may need to add an additional tablespoon of cream.
  4. Turn the dough out onto a lightly floured surface. Using a bench scraper, fold the dough over onto itself from back to front, give it half a turn, and repeat quickly, until the dough is smooth and evenly incorporated. Do not overwork.
  5. Gently pat the dough into a 6- to 7-inch round about 1 inch thick. With a lightly floured chef’s knife, cut into 6 equal wedges.
  6. Transfer to the prepared baking sheet, brush with the heavy cream, and sprinkle lightly with the sanding sugar.
  7. Bake for 10 minutes. Rotate the pan front to back and continue baking for 8 to 10 minutes, or until golden brown.
  8. Let the scones cool on a cooling rack for 10 to 15 minutes before serving.

FREEZING FRESH BERRIES

It’s so wonderful to have access to local strawberries, raspberries, and blueberries, but they have a short shelf life and are very delicate. The good news is that they freeze so well. First, give them a quick rinse, then lay them out on paper towels to dry. Arrange them in a single layer on a baking sheet and freeze until firm. Once frozen, transfer to resealable freezer bags and freeze for up to 6 months. No need to thaw! Just add the frozen berries to any muffin, scone, pie, or crisp recipe.