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Family Kitchen
Blueberry Lemon Cream Scones
Everyone should be able to make a biscuit or scone. There is not much better on a weekend morning with coffee or tea. In spring, when blueberries come into their own, they show up more often in our weekend scones than any other ingredient. Grated lemon zest brightens them, putting even more spring in their step.
I always made biscuits and scones the same way – cutting in butter, adding cold milk, patting and cutting. But I’ve recently been introduced to the streamlined joys of using just cream, no butter. It seems rich, but of course cream is lower in fat than butter, so they’re not quite as heavy as those made with copious amounts of butter and milk or half & half. Still, they’re not exactly a light breakfast. Perfect if you’re having friends over for brunch, though, or want to bring a little something to perk up a friend.
Blueberry Lemon Cream Scones
2 cups all-purpose flour
grated zest of a lemon or orange
1 Tbsp. baking powder
1 Tbsp. sugar
1 tsp. fine salt
1 1/4 cups heavy cream, plus extra for brushing
1/2-1 cup fresh or frozen (don’t thaw them) blueberriesPreheat the oven to 425°F. Line a baking sheet with parchment paper.
Combine the flour, zest, baking powder, sugar and salt in a mixing bowl, and stir with a fork to blend. Stir in the cream until you are able to gather it into a soft dough.
Place the dough on a lightly floured board and knead a few times. Pat the dough about half an inch thick, scatter with berries and fold over to enclose them – do this a few times to trap all the berries, then pat into a circle about an inch thick. If you like, brush the tops with milk and sprinkle with coarse sugar.
Cut into 8 wedges, and place them an inch or so apart on the baking sheet. Bake for about 15 minutes, until golden. Serve immediately. Makes 8 scones.
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9 Comments
Constellation commented on Mar 24 11 at 11:56 amDo you fold in the berries and zest right before you knead it?
JulieVR commented on Mar 24 11 at 12:18 pmD’oh! thanks for catching that! this is the problem when I improv biscuits and scones!
Constellation commented on Mar 24 11 at 12:20 pmNo problemo! I figured that was the case…I can’t wait to wake up my family to the scent of these baking in the oven! :D
Thanks for sharing!
Shauna commented on Mar 25 11 at 1:58 amThose look and sound delicious!
I made some lemon poppyseed ones today, using your basic cream scone recipe. They were so light and fluffy.
Chef Danielle @ Cooking Clarified commented on Mar 25 11 at 8:27 amI love that you don’t have to thaw the frozen blueberries.
Eileen commented on Mar 25 11 at 7:32 pmCan this scone recipe be frozen and baked later?
Also can it be made the night before then baked the next morning?
Thanks
JulieVR commented on Mar 26 11 at 1:11 amHmmm.. I’ve never tried it! Scones are so quick to mix up that I generally don’t do it in advance! Worth a try though – let us know how they turn out! :)
Eileen commented on Mar 26 11 at 11:08 amIs there a substitute for heavy cream?
I do not always have it on hand.
Thanks
Tina Chong commented on Mar 28 11 at 7:15 amI like this scone a lot. Before I bump into this recipe, I have never came across scone made from cream before… the scone taste awesome.
It is not just delicious and all the ingredients are accessible locally. Usually I would bake a fairly large batch to share with my family. It is well kept in the freezer for one month.
Here is my favourite
oval cutter
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