There are few things in this world that make me happier than a scone. I’m serious. Give me a good scone and I’ll show you a smile. Scones in America for the most part disgust me. They are huge, sugary, and dry (literally sticking to the roof of my mouth at times), three big no-no’s for a scone. Scones are meant to be dainty, not too sweet, flaky and moist! Think of them as the slightly sweeter cousin of a biscuit. These were my first scones using fresh berries as opposed to dry fruits, and although a nice raisin or dried cherry scone is delicious, I think in the summer it’s worth using some fresh produce to make these scones out of this world. The heavy cream with make them a little richer and more decadent, while using buttermilk will give them a light tang. Either way they are delicious so just pick your poison and have a ball. You can also use this same basic recipe and just change out the blueberries for raisins or other chopped dried or fresh fruits. Enjoy them with a spot of tea and you’ll feel you’re on holiday in the heart of Great Britain. Cheerio!!
Fresh Blueberry Scones
Blueberry Lemon Scones:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- Pinch kosher salt
- 1 stick (4 ounces) unsalted butter cold and cut into cubes
- 3/4 cup fresh blueberries
- Zest of 1 lemon
- 1 large egg beaten
- 1/4 cup plus 2 tablespoons heavy cream or buttermilk plus more for brushing on top
- 1/2 cup confectioners' sugar
- 1 1/2 tablespoons fresh lemon juice
- Heat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl combine flour, sugar, baking powder, and salt. Add cold butter cubes to the flour mixture and work the butter into the flour mixture, using your fingers or a pastry cutter, until the mixture resembles coarse pea or dime-size crumbs. Be careful not to overwork the mixture or the butter will soften too much and the resulting scones will not be flaky. Add the blueberries and lemon zest and toss well. Then add the egg and the heavy cream/buttermilk to the flour mixture and mix until just combined, kneading lightly (but don’t overwork it).
- Divide the dough in half and pat each portion into a 3/4-to-1-inch thick circle. Don’t overwork the dough, as you want the butter inside to stay as cold as possible until the scones head into the oven.
- Use a bench/dough scraper or knife to cut 6 or 8 wedges (like a pizza) from each round. Flip each cut scone over and place upside down on the parchment lined baking sheet (the bottoms are flatter and will look prettier as the tops of the scones), spacing a couple inches apart. At this point, the scones can be refrigerated or even frozen and baked later. Frozen scones can be baked from a frozen state; just add a little extra baking time, as needed.
- Lightly brush on top of the scones (but not the sides) with a little cream or buttermilk. Bake scones for 18 to 22 minutes until lightly golden on top. Remove from the oven and allow the scones to cool on the pan while you prepare the glaze.
- Stir together the confectioners’ sugar and lemon juice until smooth. If the glaze is too thin, add a sprinkle more confectioners’ sugar. Too thick, add a squeeze of lemon juice. When scones are cool, drizzle the glaze over the tops.
- Allow the glaze to set briefly and then serve the scones at room temperature.