I’ve always felt indifferent about scones at best. For the longest time, I just saw them as crumbly, dry, deserted biscuits that littered picked over pastry cabinets at coffeeshops everywhere. While that isn’t exactly wrong, it wasn’t until I had a FRESH scone, that I was able to really embrace the treat. The trick to a good scone is to use a low protein flour, such as White Lilly or pastry flour, and eating them while they are warm. Unfortunately, many of us have probably only had the sad dried-out scones, unless of course, your travels had allowed you to enjoy a fresh one with tea and clotted cream. In an effort to reverse my negative thoughts, I came up with this recipe. It is all the things a scone should be. Tender, moist in the right ways, not too sweet, and the perfect vessel for butter (or if you’re lucky enough to have access to clotted cream).
For this particular recipe, I made the decision to incorporate a classic flavor combination of lemon and blueberry. The two fruits not only complement each other, but they pair nicely with the no too sweet scone. This recipe includes candied lemons and a lemon glaze, but I have to say, they are entirely optional. I highly recommend taking one scone off the baking sheet, fresh from the oven, splitting it, and enjoying it with just butter.
Blueberry and Lemon Scones
- Food Processor
Candied Lemon Slices
- 4-5 Meduim sized Lemons Meyer Lemons prefered
- 3 cups Sugar plus more for dusting
- 4 cups water
Blueberry Lemon Scones
- 6 tbsp butter unsalted, chilled, and cubed
- 2 cups pastry flour
- 1/2 tsp salt
- 2 tsp baking powder
- 3 tbsp sugar
- 1 cup heavy cream chilled
- 1 tbsp lemon zest
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 3 tbsp lemon juice
- 1 tsp Vanilla extract
- 3-5 tbsp heavy cream
- Wash the lemons, juice them, set the juice aside, remove the flesh, and thinly slice the peels into strips. In a medium saucepan, cover the lemon slices with cold water and bring them to a boil. Drain and repeat.
- After the last blanching of the lemon slices, bring 4 cups of water and 3 cups of sugar together over medium-high heat. Add the slices and bring to a boil. Reduce heat and allow the slices to simmer for 60-90 minutes. Stir occasionally.
- Drain the lemons from the syrup ( you can reserve the syrup for cocktails or other baking projects) and toss in sugar. Spread out evenly on a parchment-lined baking sheet to dry. This should take about 30 minutes to an hour. They can be made the night before.
Blueberry Lemon Scones
- In the bowl of a food processor pulse together flour, salt, baking soda, lemon zest, and sugar. Once combined add the cubed butter and pulse until the butter is just cut into the flour. Don't over mix. With the food processor running, stream in the heavy cream until the dough just barely comes together. This should take about 1/2 cup of the heavy cream. Reserve the remaining cream for brushing the scones.
- Bring the dough together on a lightly floured surface, gently fold in blueberries, and be careful not to smash them—Pat out the dough into a disc about 1 inch thick. Cut the disc into 8 – 10 equal triangles. Place on a parchment-lined baking sheet, wash the scones with cream, and refrigerate while the oven preheats to 450 degrees.
- Bake for 10-15 minutes. Once the scones are just starting to get a little color, it's time to remove them. Allow the scones to cool slightly.
- In a small bowl, combine the powdered sugar, lemon juice, vanilla, and heavy cream one tbsp at a time until the desired consistency is reached.
- Once the scones have cooled, drizzle with glaze and garnish with candied lemon slices. You can also forgo the glaze and server as soon as you can handle the scones, cutting in half and dotting with butter.
Whether its for tea, breakfast, or a littel snack, I hope you give these scones a go! Happy baking!