Blueberry Lemon Cream Scones
Blueberry Lemon Cream Scones are a delightful way to start your day or enjoy a cozy tea time. This combination of juicy blueberries with the zesty brightness of lemon creates a magical symphony of tastes, perfect with a cup of coffee or tea.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter
- 3/4 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut the cold butter into small cubes and blend it into the flour mixture until it resembles coarse crumbs.
- In a separate bowl, combine the heavy cream, lemon juice, and lemon zest, then pour it into the dry ingredients and mix gently.
- Fold in the blueberries carefully.
- Turn the dough onto a floured surface and pat it into a circle about 1-inch thick. Cut into wedges or use a round cutter.
- Place on the baking sheet and bake for about 15-18 minutes or until golden brown.
- Cool slightly on a wire rack and enjoy warm.
Notes
Use cold ingredients for a flaky texture. Experiment with different fruits and consider topping with cream or lemon curd.