To incorporate fresh blueberries into these scones, we used a rolling, scattering, and folding method to keep the soft fruit as intact as possible and from discoloring the dough.
Lemon-Blueberry Scones
Serves: approximately 16
Ingredients
- 2 ½ cups all-purpose flour
- ⅓ cup plus 1 teaspoon granulated sugar, divided
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 1 tablespoon fresh lemon zest
- 4 tablespoons cold unsalted butter, cubed
- ½ cup plus 1 tablespoon cold heavy whipping cream, divided
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ teaspoon lemon extract
- ½ cup fresh blueberries
Instructions
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together flour, ⅓ cup sugar, baking powder, salt, and lemon zest. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs.
- In a small bowl, whisk together ½ cup cold cream, egg, and extracts until blended. Add to flour mixture, stirring until a shaggy dough forms. Working gently, bring mixture together with hands. (If mixture won’t come together, add more heavy cream, 1 tablespoon at a time.)
- Turn out dough onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ½-inch thickness. Scatter ¼ cup blueberries over half of dough. Fold other half of dough over blueberries to enclose them. Using a rolling pin, gently roll out dough again to a ½-inch thickness. Repeat scattering, folding, and rolling process with remaining ¼ cup blueberries. Using a 2-inch round cutter dipped in flour, cut as many scones as possible from dough, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
- Brush tops of scones with remaining 1 tablespoon cream. Sprinkle with remaining 1 teaspoon sugar.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 18 to 20 minutes. Serve warm.
Notes
Kitchen Tip: Measure flour by spooning into measuring cup and then leveling with a straight edge.
Meyer Lemon Curd
Serves: 1 cup
Meyer lemons have a slightly floral character that is especially lovely in an easy, made-from-scratch curd to accompany our Lemon-Blueberry Scones.
Ingredients
- 4 egg yolks
- ¾ cup castor sugar*
- 2 tablespoons fresh Meyer lemon zest
- ⅓ cup fresh Meyer lemon juice (approximately 3 lemons)
- ⅛ teaspoon fine sea salt
- ¼ cup unsalted butter, cubed
Instructions
- In the top of a double boiler or in a medium heatproof bowl set over a pan of simmering water (make sure water does not touch bottom of bowl), whisk together egg yolks and sugar until smooth. Whisk in lemon zest and juice. Cook until thickened, approximately 8 minutes, whisking constantly. (Mixture should coat the back of metal spoon when proper consistency is reached.)
- Remove from heat, and whisk in salt and butter, a piece at a time, until melted and incorporated. Transfer lemon curd to a small heatproof bowl and let cool to room temperature. Store cooled lemon curd in a small covered glass container in the refrigerator and use within a week.
Notes
*Castor (or extra-fine granulated) sugar dissolves more quickly than granulated sugar. However, if castor sugar is not available, granulated sugar can be used instead, but more whisking may be necessary.
