Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 1/2 cup fresh blueberries
- 1 tablespoon lemon zest
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
Special equipment needed:
- Mixing bowl
- Pastry blender or fork
- Baking sheet
- Parchment paper
- Rolling pin
- Biscuit cutter or knife
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
3. Add the chilled and cubed butter to the dry ingredients. Use a pastry blender or fork to cut the butter into the flour mixture until it resembles coarse crumbs.
4. Gently fold in the blueberries and lemon zest.
5. In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
6. Add the wet ingredients to the dry ingredients and mix until just combined.
7. Turn the dough out onto a floured surface and knead gently until it comes together.
8. Pat the dough into a circle about 1 inch thick. Use a biscuit cutter or knife to cut the dough into 8 wedges.
9. Place the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
10. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 18-20 minutes
Total time: 35 minutes
Temperature:
Preheat oven to 400°F (200°C)
Serving size:
8 scones
Nutritional information:
Calories: 320
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 75mg
Sodium: 310mg
Total Carbohydrate: 35g
Dietary Fiber: 1g
Total Sugars: 11g
Protein: 4g
Substitutions for ingredients:
- Blueberries: You can substitute any other fresh or frozen berries, such as raspberries, blackberries, or strawberries.
- Lemon zest: You can substitute orange zest or lime zest for a different citrus flavor.
- Heavy cream: You can substitute half-and-half or whole milk for a lighter option.
Variations:
- Lemon-Poppy Seed Scones: Omit the blueberries and add 1 tablespoon of poppy seeds to the dry ingredients. Add 1 tablespoon of lemon juice to the wet ingredients.
- Cranberry-Orange Scones: Substitute dried cranberries for the blueberries and orange zest for the lemon zest.
- Chocolate Chip Scones: Omit the blueberries and lemon zest. Add 1/2 cup of chocolate chips to the dry ingredients.
Tips and tricks:
- Make sure the butter is cold and cubed before adding it to the dry ingredients. This will help create a flaky texture.
- Do not overwork the dough. Knead it just enough to bring it together.
- If using frozen berries, do not thaw them before adding them to the dough.
- Brush the tops of the scones with heavy cream or an egg wash before baking for a shiny finish.
Storage instructions:
Store the cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones in a freezer-safe container for up to 3 months.
Reheating instructions:
To reheat the scones, preheat the oven to 350°F (175°C). Place the scones on a baking sheet and bake for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the scones on a platter or individual plates. Dust with powdered sugar or drizzle with a glaze made from powdered sugar and lemon juice.
Garnishes:
Garnish with fresh blueberries, lemon slices, or mint leaves.
Pairings:
Serve the scones with a cup of hot tea or coffee.
Suggested side dishes:
Serve the scones with fresh fruit or yogurt for a light breakfast or brunch.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of heavy cream at a time until it comes together.
- If the scones are too crumbly, you may have overworked the dough. Try kneading it less next time.
- If the scones are too dense, make sure you are using fresh baking powder and not overmixing the dough.
Food safety advice:
Make sure to wash your hands and any utensils or surfaces that come into contact with the raw dough or ingredients.
Food history:
Scones originated in Scotland and were traditionally made with oats and cooked on a griddle. The modern version of scones, like this recipe, is more commonly baked in the oven and made with flour, sugar, and butter.
Flavor profiles:
These scones have a buttery, flaky texture with bursts of sweet blueberries and tangy lemon zest.
Serving suggestions:
Serve these scones for breakfast, brunch, or as a sweet snack.
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