Blueberry Scones!

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 2 teaspoons Baking Powder
• 1/2 teaspoon Salt (fine sea salt)
• 1/4 cup Granulated Sugar
• 1/2 cup Unsalted Butter (cold, cubed)
• 1 lemon Lemon Zest (zested finely)
• 1 cup Fresh Blueberries (tossed gently to avoid crushing)
• 1/4 cup Heavy Cream (room temperature)
• 1 Large Egg (beaten)
• 2 tablespoons Heavy Cream (for brushing)
• 1 tablespoon Coarse Sugar (sprinkled on top)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat fully.

   Time: PT10M

   Temperature: 400°F

2. Combine Dry Ingredients

   In a mixing bowl whisk together the flour, baking powder, salt, and granulated sugar until evenly distributed.

   Time: PT5M

3. Incorporate Cold Butter

   Add the cold cubed butter to the dry mixture. Using a pastry cutter or your fingertips, mash the butter into the flour until the mixture resembles coarse crumbs.

   Time: PT5M

4. Add Lemon Zest

   Stir in the freshly grated lemon zest, distributing it evenly throughout the dough.

   Time: PT1M

5. Fold in Blueberries

   Gently fold the blueberries into the mixture, being careful not to crush them.

   Time: PT2M

6. Whisk Wet Ingredients

   In a small bowl whisk together the heavy cream and the beaten egg until smooth.

   Time: PT2M

7. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients and stir just until the dough comes together. Do not overmix.

   Time: PT2M

8. Shape and Cut Wedges

   Turn the dough onto a lightly floured surface, pat it into a 1‑inch thick round, and cut into eight equal wedges using a knife or bench scraper.

   Time: PT5M

9. Chill the Dough

   Place the cut wedges on the prepared baking sheet, then refrigerate for 30 minutes to firm the butter.

   Time: PT30M

10. Brush and Sprinkle

    Remove the sheet from the fridge, brush the tops of the wedges with a little heavy cream and sprinkle with coarse sugar.

    Time: PT2M

11. Bake the Scones

    Bake in the preheated oven for 12‑15 minutes, or until the tops are golden brown and a toothpick inserted near the center comes out clean.

    Time: PT15M

    Temperature: 400°F

12. Cool and Serve

    Transfer the baked scones to a wire rack and let them cool for about 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

30g

Fat

12g

Fiber

2g