Lemon-Blueberry Scones

This recipe makes about 8-12 scones, depending on the size of your cutter.

Ingredients:

For the Scones:

• 350g all-purpose flour (Type 405 or 550)
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 75g very cold unsalted butter, cut into small cubes
• 50g granulated sugar
• Zest of 1 large organic lemon
• 175ml cold buttermilk (or milk mixed with 1 tbsp lemon juice, let sit for 5 minutes)
• 150g fresh or frozen blueberries (do not thaw if frozen)

For the Lemon Glaze (optional):

• 100g powdered sugar
• 2-3 tablespoons fresh lemon juice

Equipment:

• Baking sheet, lined with parchment paper
• Large mixing bowl
• Pastry blender or knife for cutting butter
• Round cutter (approx. 6-7 cm diameter)
• Pastry brush
  

Instructions:

1. Mix Dry Ingredients:

• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

2. Incorporate Butter:

• Add the cold butter cubes to the flour mixture.
• Using your fingertips or a pastry blender, quickly work the butter into the flour until the mixture resembles coarse breadcrumbs. Some larger butter pieces should still be visible; this contributes to the scone’s tenderness.

3. Add Sugar and Lemon Zest:

• Add the sugar and lemon zest to the flour-butter mixture and mix well. Ensure the lemon zest is well distributed for an intense flavor.

4. Add Buttermilk:

• Pour the cold buttermilk all at once into the mixture.
• Stir with a spoon or your hands just until a shaggy dough forms. Do not overmix! The dough should barely come together.
  

5. Fold in Blueberries:

• Gently fold the blueberries into the dough. If using frozen blueberries, avoid overmixing to prevent the dough from turning blue.

6. Shape and Cut Scones:

• Turn the dough out onto a lightly floured surface.
• Gently form the dough into a circle or rectangle about 2-2.5 cm thick (do not knead!).
• Use a round cutter to cut out the scones. Do not twist the cutter; press straight down and lift up to prevent sealing the edges (this helps the scones rise).
• Carefully gather any dough scraps, re-form, and cut out more scones until all the dough is used.

7. Bake:

• Place the cut scones onto the prepared baking sheet. They can be placed close together as they will rise upwards.
• (Optional: Brush the tops of the scones with a little milk or beaten egg for a golden crust.)
• Bake in the preheated oven at 200°C (400°F) top/bottom heat (or 180°C/350°F convection) for approx. 15-20 minutes, or until the scones are golden brown and sound hollow when tapped on the bottom.

8. Prepare Lemon Glaze (optional):

• While the scones are baking, whisk together the powdered sugar and lemon juice in a small bowl until a smooth, thick glaze forms.

9. Cool and Serve:

• Remove the scones from the oven and let them cool slightly on a wire rack.
• If desired, drizzle the still-warm scones with the lemon glaze.
• Scones taste best fresh and warm.

Serving Suggestions:

• Classically with clotted cream and blueberry jam.
• Simply with butter or cream cheese.
• Plain as a snack with tea or coffee.

These Lemon-Blueberry Scones are a true delight, bringing freshness and sweetness to your breakfast table or afternoon coffee. Enjoy!

What kind of baked goods do you enjoy making the most for special occasions?