I would like to share with you my recipe today – delicious blueberry lemon scone. It’s perfect for breakfast with some berries and milk, or afternoon tea. Hope you like it 🙂
Blueberry lemon scone
2 cups of flour
¼ cup of sugar
¼ tsp salt
2 tsp baking powder
¼ cup + 2 tbps of cold butter, cut into small pieces
1 large egg
½-3/4 cup of heavy cream (varies depending on how much flour will absorb)
1 tsp vanilla extract
1 cup of fresh blueberries
Zest of 1 lemon
1.In a large bowl, whisk together dry ingredients (flour, sugar, baking powder and salt). Blend the butter into the flour mixture with your fingertips until the mixture looks like coarse crumbs.
- Gently fold in the blueberries and lemon zest.
- In a separate bowl whish together egg with the cream and vanilla extract. Add this mixture to the flour mix and gently stir just until the dough comes together. Do not overwork the dough or the scones will be tough. I normally start with ½ cup of the cream and adjust as needed. Dough should be slightly sticky and soft.
- Transfer the dough to a lightly floured surface and gently pat the dough into 18 cm round. Cut circle in half, the cut each half into 4 wedges (triangles). Place the scones on the baking sheet covered with parchment paper.
- Brush the tops of the scone with cream. Bake at 400 F for about 20-22 minutes until its golden color (in the center of the oven). Let it cool and serve with tea 🙂