Lemon Blueberry Scones - You Suck at Cooking (episode 78)

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 3 tbsp Granulated Sugar (fine)
• 1 tbsp Baking Powder (double‑acting)
• 6 tbsp Unsalted Butter (cold, cut into small chunks)
• 1 tbsp Lemon Zest (finely grated from fresh lemon)
• 1.5 cups Fresh Blueberries (washed; can be frozen and thawed)
• 1 cup Heavy Cream (cold)

Instructions

1. Combine Dry Ingredients

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

   Time: PT5M

2. Cut Cold Butter

   Slice the cold butter into small chunks about 1/4‑inch in size; keep it chilled while you work.

   Time: PT5M

3. Incorporate Butter

   Using a fork or pastry cutter, rub the butter pieces into the flour mixture until the mixture resembles coarse pea‑sized crumbs.

   Time: PT5M

4. Add Lemon Zest and Blueberries

   Stir in the lemon zest and gently fold the blueberries, trying not to crush them.

   Time: PT3M

5. Add Cream and Form Dough

   Pour the cold heavy cream over the mixture and stir just until the dough comes together; it should be slightly sticky but not wet.

   Time: PT3M

6. Shape the Dough

   Turn the dough onto a lightly floured surface and pat it into a rectangle about 1‑inch thick.

   Time: PT5M

7. Cut Triangles

   Using a sharp knife, cut the rectangle into 8 equal triangles (or squares) about an inch wide.

   Time: PT5M

8. Prepare Baking Sheet

   Line a baking sheet with parchment paper and place the scones on it, leaving about 2 inches between each.

   Time: PT2M

9. Bake

   Bake in a pre‑heated oven at 375°F for 20 minutes, or until the tops are golden brown and a toothpick comes out clean.

   Time: PT20M

   Temperature: 375°F

10. Cool and Serve

    Remove from oven, transfer to a wire rack and let cool for 5 minutes before serving warm.

    Time: PT5M

Nutrition Facts

Calories

321

Protein

4g

Carbohydrates

31g

Fat

36g

Fiber

0.5g