Lemon Blueberry Cream Scones
These scones have caused many frown lines. I worked and worked on them and poor Collin Murray had to taste them all. He has a heavy cross to bear.
Y’all remember my Cream Biscuits, right? Well I love those little biscuits so very much that I couldn’t help by wonder if I could turn them into scones. Enter the testing… I tried different fresh fruits; I played with the sweetness; I baked them for what seemed like hours and then baked them some more; I tried a lot of things to get these little nuggets right.
In the end, what I realized was that even though I really wanted to use fresh fruit, it just made the batter to wet and the end result was just the pits. So I turned to dried fruit and my work was done. Once baked, the blueberries that I used in this recipe plumped right up and Collin Murray declared them downright juicy in the scones.
Now that I’ve figured out the basic formula, I have to warn y’all that you might see a lot of scones in the not-so-distant future. I love these and I can’t wait to go crazy with all the flavor possibilities. Poor Collin Murray, looks like his cross about to get heavier.
Lemon Blueberry Cream Scones (inspired by Beard on Bread)
Makes 12 to 14 scones, depending on size
2 cups flour, plus more for dusting
1 tablespoon baking powder
½ teaspoon kosher salt
3 tablespoons granulated sugar
½ cup dried blueberries
Zest of one lemon
1 teaspoon vanilla paste or vanilla extract
1 ½ cups heavy cream
Preheat the oven to 350˚F. Line a baking sheet with parchment paper and set aside.
Combine flour, baking powder, salt and sugar in a medium sized bowl and whisk to incorporate. Stir in the blueberries and lemon zest
Make a well in the center of the mixture and add the vanilla and almost all the heavy cream, reserving about 1/4 of a cup as it may not all be needed to moisten the dough. With a spoon, gently mix the cream into the flour, using your hands once the dough comes together and adding the rest of the cream if the dough doesn’t come together or is very dry. Dust the work surface with flour. Place the dough on your work surface and push it flat with your hands till the dough is about a ½ inch thick.
Using a 2 ½ to 3-inch round cutter (or a juice glass) punch out the scones. Continue by bunching up the scraps and punching out the dough till you’ve cut out as many scones as possible and the dough is used up. Place scones on a parchment lined baking sheet and bake till lightly golden and slightly firm, about 15 to 18 minutes. Enjoy.