Lemon Blueberry Scones
While I thoroughly enjoy cooking, baking is my first love. Cooking can be more of a free-style event, baking is more like a science. A delicious, indulgent science.
I grew up baking with my Ma, so when I was pregnant I often imagined baking with my own child. Especially near the end when my bump prevented me from getting close to the countertop. As it turns out, Bea loves baking as much as I do. Most weekends we whip something up together and I try to make things that I know she’ll like. Bea loves blueberries. Frozen, fresh or in a smoothie they are her go-to snack. So I thought for a Sunday morning, what would be more delicious than Lemon Blueberry Scones topped with clotted cream I had just brought back from a recent trip to London!
I found this recipe from Sally’s Baking Addiction and it’s a winner. Easy, kid friendly and yummy.
· 2 cups all-purpose flour (plus more for hands and work surface)
· 6 Tablespoons granulated sugar
· 2 and 1/2 teaspoons baking powder
· ½ teaspoon salt
· zest of 1 large lemon
· 1/2 cup unsalted butter, frozen
· 1/2 cup heavy cream
· 1 large egg
· 1 teaspoon vanilla extract
· 1 cup blueberries (I used frozen)
· 1 cup confectioners’ sugar, sifted
· 2-3 Tablespoons fresh lemon juice
1. Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest. Grate the frozen butter. Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
3. In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet.
4. Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk the confectioners' sugar and 2 Tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if necessary. Drizzle glaze over scones right before serving.
5. Enjoy with clotted cream for extra decadence.