Lemon Blueberry Scones

I love scones…pretty much any kind of scones.. I have 2 favourite places to buy them.. one here in Edmonton & one place in Toronto

I like scones to be crispy on the outside, soft & flakey & tender inside. The 2 places I love to buy scones at is

The Duchess Bake Shop in Edmonton … located at 10718- 124 Street…. everything is delicious there.

Baker and Scone in Toronto … located at 693 St Clair Ave W. … I could eat all of them but my favourite one is the raspberry jammie…

Anyway, since I like to bake I try different recipes at home. I found that if I overwork the dough of course it isn’t flakey so be gentle with the dough!

This recipe is adapted from one from Canadian Living, Raspberry Cream Scones… I used their recipe as my guide & just changed a few things. These came out perfect to my liking… crispy on the outside & flaky inside… topped with some sugar to add a nice sweet crunch. We ate some & then I froze the rest… they are still delicious gently warmed up in the microwave…but be careful not to over do it… I just like to eat one when I want one so no time to defrost them :}}

It is an easy recipe & you can adapt the fruit to your liking… if you don’t want or don’t have blueberries.. dried cranberries are good… currants…raisins…dried cherries though these are quite tart so beware! There is lemon zest in this recipe so I don’t think chocolate would go well but fruit is good

I made a few changes to the original recipe. I replaced the raspberries for blueberries & I did not have heavy cream so I looked it up to see how to make a substition for heavy cream & here it is…you mix 3/4 milk with 1/4 cup melted butter. Adjust as best you can for the amount of heavy cream called for in the recipe *** the recipe called for 1 1/4 cup heavy cream so I just used 1 cup milk & 1/4 cup melted butter…not exactly right I don’t think but it worked!

Here is the recipe

Ingredients

NOTE I didn’t have heavy cream so I mixed milk & melted butter to make a substitute for the cream…

1/2 cup sugar

2 tsp lemon zest

3 1/4 cup flour

2 1/4 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

1/2 cup unsalted butter… I used salted butter !!! didn’t have any unsalted butter

1 cup milk + 1/4 cup melted butter to substitute for heavy cream…if you have heavy cream or use 1 1/4 cups heavy cream

1 egg

1 1/2 cups frozen blueberries

For the Topping

2 tbsp cream/milk

1 1/2 tsp sugar

Method

Preheat oven to 425f

Baking sheet lined with parchment paper

1. Put the sugar into a bowl, add the lemon zest & rub the sugar & lemon zest together until it is fragrant
2. Add the flour, baking powder, baking soda & salt to the sugar & whisk this together
3. The butter is grated into the dry ingredients so if you have a box grater use the large side to do this. If you do not, quickly cut the butter into small pieces. toss to combine
4. Whisk the milk, melted butter ( to substitute the cream) or cream if you are using that with the egg,
5. Form a well in the centre of the flour mixture
6. Add the blueberries to the bowl & toss
7. Use a fork to gently stir in the egg mixture just until a ragged dough forms
8. Put the dough onto a lightly floured board , knead it a bit
9. Divide the dough in half
10. Flatten each half, one at a time, & flatten into a 5 inch round
11. Cut each half into 6 triangles
12. Put them onto the lined baking sheet 2 inches apart
13. Pop this sheet into the freezer & freeze for 15 minutes. This hardens the butter so that when it bakes it creates delicious layers…
14. Remove from the freezer & brush with some milk & sprinkle with sugar
15. Bake until these are golden brown, about 20 minute
16. Remove from the baking sheet & let cool on a wire rack

Enjoy!