Tasty Blueberry and Lemon Scones [Recipe]

I must admit, I was intimidated by scones. I can't be the only one, right... ??


They taste so good, yet it seems like you need to be a pro to bake them!

But this couldn't be further from the truth!!



I've been perfecting homemade waffles, pancakes, naan bread, and sourdough for a while now - Scones were NOT the hardest thing to bake.


But you know what 'they' say:

"A challenge brings hard work, and with hard work brings success!" - Unknown, (or I just made it up..)

These scones are AMAZING. So worth the thick dough that seems impossible to mix. [lol]




If you are not a 'lemon' or 'blueberry' kinda person - Try mixing it up a bit by adding raisins, nuts, strawberries, raspberries, or cranberries.


Happy Baking!


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Prep time: 20 mins Bake time: 20-25 mins

Quantity: 8 Scones


INGREDIENTS

1/2 cup - butter, frozen

1 cup - all-purpose flour

1/2 cup - granulated sugar

1 tsp - flaxseed powder

1 tbsp - lemon zest

1/4 tsp - salt

2 1/2 tsp - baking powder

1/2 cup - heavy cream, sub buttermilk

1 egg

1tsp vanilla extract

1 cup blueberries, fresh or frozen

2 tbsp - coarse sugar, optional- for topping


INSTRUCTIONS


  1. Prep the butter: Grate the frozen butter onto a plate (I recommend cutting the stick in half first, then grate one half simultaneously). If you forgot to freeze the butter, cut it with a sharp knife into small cubes. Stick it back in the fridge or freezer for now.

  2. To a big bowl: Add the all-purpose flour, flaxseed powder, sugar, lemon zest, salt, and baking powder. Whisk together. Then add in the grated/ cut butter and use your fingers to incorporate the butter with the dough, so it comes together in pea-sized crumbs—place in the fridge.

  3. To another bowl: Add the heavy cream, egg, and vanilla and mix

  4. Add the wet ingredients to the dry. Add the blueberries and mix with a wooden spoon until you don't see any big pockets of flour. The dough will be thick and sticky.

  5. Turn the dough onto a big clean cutting board and try to shape the dough into a ball. (If the dough seems dry, add 1-2 tablespoons of heavy cream. Add flour if the dough is sticky). Press the dough into an 8-inch disc, then using a sharp knife, cut the disc into 8 wedges. Transfer the wedges to a plate. Brush heavy cream on top of scones and place in the freezer for 10-15 minutes.

  6. Preheat the oven to 400 F and prepare a baking sheet with cooking spray, parchment paper, or a baking silicone mat while your dough chills.

  7. Arrange the scones on the sheet pan to have some space, and bake for 20-25 minutes until the tops are golden. Let them cool completely, then store extras in a sealed container.

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