Lemon Blueberry Scones

I cannot take full credit for this recipe. I learned this basic format years ago and it’s never failed.

Whoever you are that so generously gave the tip to freeze the scone dough, you’re a genius.

Lemon Blueberry Scones

Prep Time: 15 minutes
Cook Time: 15 minutes
Freeze Time: 10 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: British, English
Keyword: blueberry, cuppa, Harney & Sons, Kerrygold, lemon, scones
Servings: 8
Calories: 469kcal

Equipment

Ingredients

  • 8 oz unsalted butter very cold, cut into cubes
  • 2 cups all purpose flour
  • 1/3 cup sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup blueberries washed and dried
  • 2 tsp lemon zest heaping / divided
  • 1 cup heavy cream divided
  • 1 tbsp demerara sugar

Instructions

  • Cut ice cold butter into cubes ( I swear by Kerrygold for scone baking)
  • Blend together with a pastry cutter until it looks like little peas are forming. Don't overwork the dough. Freeze for 10 minutes
  • Preheat oven to 450°
  • Take bowl out of freezer and add most of (about 3/4 cup) of the heavy cream. Mix gently.
  • Fold in the blueberries and 1 tsp of the lemon zest
  • Make a cross out of wax paper and cover the bowl. Gently tip over the bowl with the wax paper on the top. Fold the sides up and mix the dough with your hands for about 30 seconds. Be very gentle.
  • Spoon the dough into a scone pan and gently pat into the corners. Drizzle the remaining cream on top.
  • Add 1 tbsp of demerara sugar
  • Top with remaining lemon zest.
  • Bake for 15-20 minutes.
  • Let fully cool before removing from the pan.

Notes

Let these fully cool.  These are loaded with blueberries which will add extra moisture.  I promise, they're worth the wait.

Nutrition

Calories: 469kcal | Carbohydrates: 38g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 465mg | Potassium: 79mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1156IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 2mg
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