Blueberry-Lemon Scones

By sandiB2010

You can also use frozen blueberries to make these scones. Add them when they are still frozen to prevent them from bleeding into the dough.



Terry Grieco Kenny

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Ingredients

• 2 cups all-purpose flour
• 1/3 cup PLUS 1 Tablespoon granulated sugar, divided
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 5 Tablespoons cold unsalted butter, cut into 1/4-inch cubes
• 2 teaspoons grated lemon peel
• 1 cup fresh blueberries
• 1 cup PLUS 1 Tablespoon cold heavy cream, divided

Details

Servings 8
Preparation time 10mins
Cooking time 26mins
Adapted from blog.bedbathandbeyond.com

Preparation

Step 1

Preheat oven to 425 degrees F.


Whisk together the flour, 1/3 cup of the sugar, baking powder and salt in a medium bowl.


Sprinkle the mixture with butter and lemon peel and cut in using a pastry blender until mixture resembles coarse crumbs with a few larger pieces.


Sprinkle flour mixture with the blueberries, then stir in 1 cup of the heavy cream until a soft dough forms.


Transfer dough to lightly floured work surface and knead a few seconds until mixture comes together into a ball.


Pat into a 12x3 inch rectangle. Cut crosswise into 4 (3-inch) squares. Cut each square diagonally into 2 triangles.


Transfer to an ungreased baking sheet.


Brush tops lightly with the remaining 1 Tablespoon heavy cream, then sprinkle them with the remaining 1 Tablespoon sugar.


Bake 15 to 18 minutes or until golden. Cool in pan on wire rack 2 minutes then transfer to rack. Serve warm.