These blueberry scones are sweet, tangy and deliciously moist. Fresh blueberries are best, but frozen blueberries will work, too. Just be sure to defrost and dry them thoroughly before you add them to the dough.
Two important tips: Firstly, don't overwork the dough, whether it's when you're bringing the dough together or rolling it out. If you do, the glutens in the flour will overdevelop and your finished scones will come out too tough and hard.
And second: Use fresh baking powder! If it's been more than six months since you bought the baking powder in your pantry, you should replace it. And if you don't know how long it's been, replace it anyway. Baking powder loses its potency quickly, and your scones won't rise properly if it's too old.
For more info, check out how to make scones.
- Preheat oven to 400°F.
- In a large mixing bowl, combine flour, baking powder, sugar, and salt.
- Cut in the butter until the mixture resembles large crumbs.
- In a separate bowl, beat two eggs and stir in the cream. Then stir the egg-cream mixture into the dry ingredients.
- Stir in blueberries and lemon zest.
- Turn the dough out onto a floured board and press it together into a single lump. If it doesn't hold together yet, add more cream, a tablespoon at a time, until it does. Don't overwork the dough, though.
- Roll dough out to a thickness of 1 inch. But don't spend too much time rolling it or your scones will be too tough. Cut into rounds with a fluted or plain round pastry cutter (or see variation below).
- Prepare your baking sheet pan by greasing it with butter or shortening or lining it with parchment paper. Or use a silicone baking mat, which is my favorite technique.
- Place scones on the baking sheet.
- Separate the third egg and beat the egg white. Then brush the tops of the scones with the egg white and lightly sprinkle with a bit more sugar.
- Bake 15 minutes or until golden.
Makes 8-12 scones, depending on how big you cut them.
Variation: For triangular scones, turn the dough out and separate it into two halves. Form each half into roughly circular shape, being careful not to overwork the dough. Then roll each half to 1-inch thickness, and cut into wedges with a knife. Proceed with remaining steps as written.