Empty My Fridge
The Perfect Blueberry Scones Recipe
Ingredients
- Flour2 cups
- Sugar⅓ cups
- Baking powder2 tsp
- Salt½ tsp
- Butter½ cups
- Blueberry · frozen1 cup
- Lemon
- Heavy cream¾ cups
- Egg1
Instructions
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Rub in the cold butter until the pieces are about the size of peas. Stir in the blueberries and lemon zest.
- Whisk the cold cream and egg in a small bowl, then pour over the flour mixture. Mix just until mostly moistened; it should still be a little crumbly.
- Turn the dough onto a lightly floured surface, knead gently a few times into a ball, and press into an 8-inch circle. Cut into 8 wedges.
- Freeze the wedges on a parchment- or silicone-lined sheet for 20 minutes.
- Meanwhile, preheat the oven to 400°F and line a large baking sheet with parchment.
- Move the frozen scones to the sheet about 2 inches apart. Brush lightly with cream and sprinkle with sugar.
- Bake 20 to 25 minutes, until the tops are lightly browned and the bottoms are golden. Cool at least 10 minutes.
Summarized from Preppy Kitchen's video. Watch it for the details.
More recipes with
EggLemonCreamHeavy creamBlueberry
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.