Blueberry Scones
I make these on the weekends and then wrap each one individually in cling wrap and put all of them in a freezer storage bag and keep frozen. Then I can thaw and eat them one at a time throughout the week. The scones are pretty big. If youd like smaller scones you could cut them from the circle differently. Experiment - scones, like people, dont have to be any particular shape or size.
I make these on the weekends and then wrap each one individually in cling wrap and put all of them in a freezer storage bag and keep frozen. Then I can thaw and eat them one at a time throughout the week. The scones are pretty big. If youd like smaller scones you could cut them from the circle differently. Experiment - scones, like people, dont have to be any particular shape or size.
- 1 1/2 teaspoons baking powder
- 2 cups flour
- 1/2 cup heavy whipping cream
- 1/2 cup sugar
- 1 large egg lightly beaten
- 1/3 teaspoon salt
- 1 1/2 teaspoons lemon zest i use the zest from one lemon
- 6 tablespoons unsalted butter chilled and cut into cubes
- 1 1/3 cups blueberries
- 2 tablespoons milk or heavy whipping cream
- 3 teaspoons sugar i use raw sugar or decorative sugar for this part, but regular sugar works fine too
- Carbohydrate 61.6791035680012 g
- Cholesterol 55.832 mg
- Fat 12.224625608 g
- Fiber 1.60603228369814 g
- Protein 4.315438024 g
- Saturated Fat 7.3387414178 g
- Serving Size 1 1 Serving (121g)
- Sodium 68.2346376 mg
- Sugar 60.0730712843031 g
- Trans Fat 0.925300993399999 g
- Calories 367 calories
Step-by-step
- Preheat oven at 385 degrees.
- Cover a cookie sheet in parchment paper. (If you do not have parchment paper you can use cooking spray on the cookie sheet, but be careful to not burn the bottom of the scones when baking.)
- Lightly flour a clean surface area (to be used later as a place to shape and cut the dough).
- Combine flour, baking powder, sugar (1/2 cup) and salt in a large mixing bowl.
- Use a pastry cutter or fork to cut in butter until mixture is crumbly or butter pieces are no larger than the size of a pea.
- Add lemon zest to mixture.
- Combine lightly beaten egg and heavy whipping cream (1/2 cup).
- Stir egg and cream mixture into the large mixing bowl.
- Fold blueberries into mixture.
- Dump the mixture onto a lightly floured surface.
- Pat mixture into a circle, about 1/2 inch thick.
- Brush with 2 tablespoons of milk.
- Sprinkle with 3 teaspoons of sugar.
- Using a floured pizza cutter, or knife, cut circle into 10 wedges.
- Place wedges on parchment paper covered baking sheet.
- Bake in 385 degree oven for 18-20 minutes, or until lightly browned.
Flour, butter, and cream appear plain on paper, yet their interaction dictates the crumb structure of the baked pastry. Keeping the unsalted butter cold ensures that pockets of steam form as it melts in a 385 degree oven, creating a flaky interior rather than a dense biscuit. Handling the dough minimally prevents gluten development, keeping the texture tender. Originating in the British Isles as quick breads griddle-baked over open fires, modern versions rely on chemical leaveners and oven heat to achieve height without yeast.
Visual Cues for Perfect Doneness
Baking times serve only as rough guides because oven calibrations vary significantly. Watch the edges of the wedges rather than relying on a timer. Golden-brown perimeters indicate the pastry is fully set. Lift one wedge gently with a spatula to inspect the bottom; a pale yellow underside requires two to three additional minutes of heat. Remove the pan immediately once the exterior achieves uniform color.
- Wet dough usually stems from over-mixing or using room-temperature dairy. Chill the shaped wedges on the baking sheet for ten minutes before baking if the butter has softened.
- Sinking blueberries release too much moisture internally. Toss the fruit in a tablespoon of the measured flour before folding to anchor them inside the crumb.
- Uneven browning happens when baking sheets lack parchment paper. Use standard unbleached paper to insulate the bottoms from direct radiant heat.
