Blueberry scones
Preppy Kitchen · ♥ 33.1K likes · 1.3M views · 10 min video
Read about quick breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 66 g granulated sugar
- lemon zest
Put the granulated sugar in a large bowl, zest a lemon over it with a rasp and rub the zest into the sugar by hand (optional).
- 240 g all-purpose flour
- ½ tsp salt
- 2 tsp baking powder
Add the flour, salt and baking powder and whisk together.
- 113 g cold unsalted butter
Cube the cold butter and work it in by hand to a mix of sizes, mostly pea-sized, some smaller, some larger.
Cutting in the butter by hand
- 6 oz fresh blueberries
Gently mix in the blueberries without bursting them.
Adding the blueberries
- ¾ cup cold heavy cream
- 1 whole egg
Whisk the cold heavy cream with the cold egg.
Pour into the dry mixture and fold gently with a spatula until no dry pockets remain; do not overmix.
- flour
Line a baking sheet with parchment. Turn the dough onto a floured counter, shape into a ball, then pat into an eight inch disc without kneading.
Cut into quarters then eighths, dusting the knife with flour between cuts, and space them on the baking sheet.
Freeze at least 20 minutes so the butter does not melt out. Preheat the oven to 400F.
Freezing before baking
- sanding sugar
Variation: freeze the cut scones in a sealed bag a day, a week or a month ahead and bake from frozen, slightly longer.
Bake at 400 degrees for 20 to 25 minutes, a few minutes more if extra frozen, until golden on top and underneath.