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Lemon Blueberry Scones | Taste of Spring





Can you guys tell I enjoy baking more than cooking....I'm starting to see a very obvious trend on this blog. There is no denying it, I have a sweet tooth and specifically....I'm a scone lover through and through. Put me in a bakery and give me the option-I'll pick a scone 90% of the time no matter the other baked good available. I most love to enjoy one plain (no butter, no jam no re-heating) for breakfast, though I have been known to sneak one in the middle of the day too. And these scones are extra amazing because they're going to have you feeling spring-like with the bright tartness of blueberry and lemon-happy baking!


Blueberry Lemon Scones

recipe from love&lemons-original from the cookbook Bake the Seasons


Ingredients


3/4 cup heavy cream, more for brushing

1 chamomile tea bag (I left this out)

2 1/4 cups all-purpose flour

1/2 cup cane sugar, plus more for sprinkling

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/2 cup unsalted butter, cold and cubed

1 large egg, lightly beaten

1 teaspoon vanilla

1 cup fresh blueberries


Preheat oven to 400°F and line a baking sheet with parchment paper.


If adding the chaomomile-In a small saucepan over low heat, combine the cream and chamomile tea bag. Bring to a simmer, remove from heat and let steep 5 to 10 minutes. Let the cream cool.


In large bowl sift the flour, sugar, baking powder, baking soda, and salt together. Add the butter. Using your hands or a pastry cutter mix butter in until the mixture resembles pea-sized crumbles. Add the egg, vanilla, and cooled cream and stir just until the dough comes together. Fold in the blueberries-we did this by hand.


Transfer the dough to a lightly floured surface. Using your hands or a rolling pin, shape into a disk 1 to 1 1/2 inches thick (I just plopped slightly shaped and flattened handfuls right form the bowl and onto the baking sheet. Next time I will flour them as I missed a bit of the flour/dryer texture that comes from placing them on the floured surface). Cut into 8 even wedges. Arrange wedges on the prepared baking sheet and brush the tops with cream. Sprinkle with sugar, if desired.


Bake for 20 minutes (start checking at 15 minutes), or until the tops are golden brown. Let cool for 15 minutes on a rack before serving.

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