Bursting with Blueberries and light as a feather, these moist and delicious scones are the perfect way to start your day. Recipe is inspired by Trang’s Lemon Blueberry Cream Scones from her site Wild Wild Whisk: https://wildwildwhisk.com/lemon-blueberry-cream-scones
For best results, mix dough the night before, form into a disk, wrap in plastic and refrigerate.In the morning, cut up scones and bake them.
Ingredients: (half recipe in parentheses)
1 heaping cup (1/2 cup) fresh blueberries
1/3 cup (2 Tb and 2 tsp) granulated sugar
Grated zest of one large lemon (preferably Meyer lemon)
2 cups (1 cup) all-purpose flour, plus extra to flour the board
1/2 tsp (1/4 tsp) Kosher salt
1 Tb (1 1/2 tsp) baking powder
2 (1) large eggs
2/3 cup (1/3 cup) heavy cream
1 tsp (1/2 tsp) vanilla extract
Preheat oven to 400′
Rinse blueberries, then spread out on paper towels to dry.
Measure sugar into medium bowl. Grate lemon zest into sugar, and rub sugar over the grater afterward to scrub out all the zest from it. Whisk sugar well until it turns yellow and is fragrant with the zest.
Sift flour, baking powder and salt into sugar, then whisk well to mix.
Add the blueberries to the flour mix and gently mix in with a large spoon.
In a smaller bowl, whisk eggs, cream and vanilla together until well blended.
Pour all but a tablespoon of liquid into the flour mixture. (You will use the reserved egg mixture to brush on the scones before baking.) Using your hands, gently mix the dough until all the flour mix is absorbed. Dough will be sticky.
Generously flour a pastry board. Place the dough on the board and turn it several times until it is no longer sticky. Mold it into a large disk about an inch thick.
Wrap in plastic and refrigerate for an hour. You can make the dough the night before and have fresh bakes scones with minimal effort in the morning!
Dip a large sharp knife into the flour and cut the circle into 8 pieces. Coat the knife before each cut. You may need to cut twice.
Line an insulated cookie sheet with parchment paper. This is an important step to prevent blueberry juice from making a mess on your cookie sheet! Using a metal spatula, arrange the scones on the paper lined pan so that they are not touching. Use a pastry brush to brush the reserved egg mixture on the top of each scone.
Bake for 22 minutes until golden brown. Transfer parchment paper onto a cooling rack and let scones cool until you can’t wait any longer.