Ingredients
Scone
- 3/4 cups All-purpose flour plus more for dusting
- 1/8 cup Granulated sugar
- 1/3 TBSP Baking powder
- 1/4 tsp Kosher salt
- 1/2 cup Blueberries frozen or fresh
- 1/4 TBSP Lemon juice
- 2 TBSP Butter cut into 1/2-inch cubes
- 1/3 cups Heavy cream plus more for brushing
- 1/4 tsp Lemon zest
- 2 tsp Turbinado sugar
Coffee
- Coffee
- Your choice of creamer
- Your choice of sweetener
Instructions
- Heat the oven to 425°F (218°C).
- In a large bowl, whisk the flour with the granulated sugar, baking powder, and salt.
- In another bowl, toss the blueberries with the lemon juice and ¼ cup of the flour mixture. Set aside.
- Using your fingers, rub the butter into the remaining flour mixture until it forms pea-sized crumbles. Make a well in the center of the flour and pour the cream into the well. Stir until a dough begins to form, then stir in the floured blueberries and lemon zest.
- Scrape the dough onto a lightly floured work surface and use a rolling pin to flatten into a ¾ -inch-thick disk. Fold the dough in half, and then flatten again. Repeat folding and rolling three more times, and then shape the dough into a disk, about ¾ -inch thick. Cut the circle into portions, and transfer each to a parchment paper-lined baking sheet.
- Brush with cream and sprinkle with turbinado sugar. Bake until puffed and golden brown, about 25 minutes. Transfer the scones to a rack and let cool for 10 minutes.
- While the scones are baking, brew and prepare the coffee to your liking.
- Serve the scone with coffee.
Nutrition
Calories: 479kcal | Carbohydrates: 56g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 605mg | Potassium: 125mg | Fiber: 2g | Sugar: 19g | Vitamin A: 973IU | Vitamin C: 5mg | Calcium: 161mg | Iron: 3mg
Blueberry Scone
Ingredients
Scone
- 3/4 cups All-purpose flour plus more for dusting
- 1/8 cup Granulated sugar
- 1/3 TBSP Baking powder
- 1/4 tsp Kosher salt
- 1/2 cup Blueberries frozen or fresh
- 1/4 TBSP Lemon juice
- 2 TBSP Butter cut into 1/2-inch cubes
- 1/3 cups Heavy cream plus more for brushing
- 1/4 tsp Lemon zest
- 2 tsp Turbinado sugar
Coffee
- Coffee
- Your choice of creamer
- Your choice of sweetener
Instructions
- Heat the oven to 425°F (218°C).
- In a large bowl, whisk the flour with the granulated sugar, baking powder, and salt.
- In another bowl, toss the blueberries with the lemon juice and ¼ cup of the flour mixture. Set aside.
- Using your fingers, rub the butter into the remaining flour mixture until it forms pea-sized crumbles. Make a well in the center of the flour and pour the cream into the well. Stir until a dough begins to form, then stir in the floured blueberries and lemon zest.
- Scrape the dough onto a lightly floured work surface and use a rolling pin to flatten into a ¾ -inch-thick disk. Fold the dough in half, and then flatten again. Repeat folding and rolling three more times, and then shape the dough into a disk, about ¾ -inch thick. Cut the circle into portions, and transfer each to a parchment paper-lined baking sheet.
- Brush with cream and sprinkle with turbinado sugar. Bake until puffed and golden brown, about 25 minutes. Transfer the scones to a rack and let cool for 10 minutes.
- While the scones are baking, brew and prepare the coffee to your liking.
- Serve the scone with coffee.
Nutrition
Calories: 479kcalCarbohydrates: 56gProtein: 6gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 75mgSodium: 605mgPotassium: 125mgFiber: 2gSugar: 19gVitamin A: 973IUVitamin C: 5mgCalcium: 161mgIron: 3mg
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