Lemon Blueberry Scone
Delicious and easy to make lemon blueberry scones.
Ingredients
- 2 cups All-purpose flour, Spooned and leveled
- ⅓ cup Sugar
- ½ cup Butter, Cold
- ½ cup Heavy cream, Cold
- 1 Egg, Cold
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- 1 tablespoon Lemon zest
- 1 tablespoon Vanilla extract
- 1 tablespoon Lemon juice
- 1 cup Blueberry, Fresh
Instructions
- Dice the butter into small pieces. Keep it in the fridge.½ cup Butter
- Mix the heavy cream, egg, and vanilla extract, in a mug. Keep in the fridge.½ cup Heavy cream, 1 Egg, 1 tablespoon Vanilla extract
- Whisk all the dry ingredients, add the lemon zest, and mix.2 cups All-purpose flour, ⅓ cup Sugar, 2 teaspoon Baking powder, ½ teaspoon Salt, 1 tablespoon Lemon zest
- Bring the butter out of the fridge and add it to the flour mixture. Using a pastry cutter or two forks break the butter pieces until there is no large chunk of butter left and the mixture looks like wet sand.½ cup Butter
- Make a well in the center of the flour mixture, and pour the cream in the center. Add the lemon juice. Gently mix the liquid into the dry. DO NOT OVERMIX.1 tablespoon Lemon juice
- Fold in the blueberries and gently mix.1 cup Blueberry
- Dump the dough on a clean, and floured surface. gather all the pieces of the dough, and make a large ball. Using your hands, make an 8-inch disk with 1½ inch thickness.
- Wrap this disk in cling wrap and chill in the fridge for half hour.
- Preheat the oven to 400°F. Using a round cookie cutter, cut the dough and place them on the baking sheet.
- Brush them with some cream, and sprinkle the top with Turbinado sugar.
- Bake for 20 minutes. turn the try after 10 minutes. Scones serve best when warm.
Nutrition
Calories: 645kcalCarbohydrates: 72gProtein: 9gFat: 36gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 136mgSodium: 711mgPotassium: 159mgFiber: 3gSugar: 22gVitamin A: 1227IUVitamin C: 8mgCalcium: 165mgIron: 3mg
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