recipe 10
lemon Blueberry scones
Marilyn English
Ingredients:
- 2 cups flour, 6 Tbsp. sugar
- 1 Tbsp. lemon zest
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
Whisk together in a large bowl.
- 1/2 cup butter, frozen
Grate and add to flour mixture. Combine with pastry cutter until pea-sized crumbs. Place in fridge while mixing wet ingredients.
- 1/2 cup heavy cream
- 1 large egg
- 1 1/2 tsp. vanilla
Whisk together in a small bowl and drizzle over flour mixture.
- 1 heaping cup fresh blueberries
Add and mix until everything is moistened.
- Extra heavy cream for brushing & coarse sugar for topping
On a floured pastry sheet, work dough into a ball (will be sticky). Add additional flour as needed. Press into 8" disc and cut into 8 wedges. Brush the scones with the remaining 2 Tbsp. heavy cream and sprinkle with coarse sugar. Refrigerate the wedges for at least 15 minutes.
Transfer to a parchment lined baking sheet and bake at 400 degrees for 22-25 mins.
Lemon icing:
- 1 cup powdered sugar
- 3 Tbsp. lemon juice
Whisk together & drizzle over warm scones.