It’s blueberry season! They are abundant and delicious and to top it all off, they are a superfruit, full of antioxidants and nutrients. I found an awesome deal on blueberries today…80 cents a pound. I came home with 6 pounds of blueberries. I’m going on a blueberry kick for the next few days. I’m going to be making blueberry preserves, crumb bars, muffins, sauce…I’m doing a happy dance in my head. But first I think I’ll start with the basics….A wonderful lemon blueberry scone. Scones are great with coffee anytime. As a dessert or as a breakfast or brunch item. They also freeze really, really well which means I can have some when I get off this Master Cleanse (I just had a food porn moment).
Add the zest of one lemon
Blend in the butter with a pastry blender
Fold in cream and egg mixture with blueberries
Pat dough into a square on a well floured surface
Cut into 8 parts or 16 (I prefer 16)
Brush each scone with some heavy cream and sprinkle top with some raw sugar
Bake for 20 minutes at 400 degrees
Lemon Blueberry Scones
2 cups all purpose flour
1 tablespoon baking powder
1/2 tsp kosher salt
1/3 cup sugar
1 egg
zest of one lemon
1 stick of unsalted butter, cold and cut into cubes
1 cup fresh blueberries
1 cup heavy cream
a little extra cream and some turbinado (raw) sugar for brushing and sprinkling on top
Sift together the flour, baking powder, salt and sugar. Add lemon zest to the flour mixture and mix together. Using a pastry blender or two forks cut the cold cubed butter into the flour mixture until it’s a coarse mixture. Beat together egg and heavy cream and pour into the flour mixture and fold the mixture together, when it’s fairly well mixed, gently mix in the blueberries taking care not to smash the blueberries. Don’t over work the dough. On a floured surface, press the dough dough gently to form a square about 1 inch thick. Cut into half then into half again so there are four squares. Cut the squares at a diagonal to get the triangle shape. If you want smaller pieces cut the triangles again so you get a total of 16 pieces. Place on a ungreased cookie sheet. Brush the tops of each triangle with some heavy cream and sprinkle with some turbinado sugar. Bake for about 20 minutes at 400°F. Let the scones cool on a cooling rack before serving.
Love your blueberry kick. I am following you but it’s not coming to email. I’ve missed some good ones. I’ll check on that. So I’ve made scones hundreds of times and never did this square set up. Fabulous. Learn something new everyday!!
There are a few blogs that I follow that I’m not getting the emails to and I have tried to figure out what’s going on and I can’t figure it out. It’s set up on the wordpress end. So, if you figure it out,let me know!
80 cents a pound?! Omg. That is amazing! I would just fill up the car!!!!!
These scones look divine. I am counting down the days with you!
Thank you, I need to get through the BBQ I’m doing on the 4th. That’ll be really hard. There will be meat. I’m doing tandoori chicken and Marshallese chicken and Caribbean rice and peach tart. yeah, it’s gonna kill me.
I’m getting into this food porn thing. Lets see some more!
Hahaha!
Looks great! I will have to try these and make a pot of tea!