At my local coffee shop they have these delicious blueberry lemon scones. What I love about them is that they are blue on the inside. However, I often wish that blueberry taste was more powerful. I had to try and make my own version of them to kick that flavor up a notch!
These scones are light and have a cake-like texture. The blueberry compote I added made a beautiful blue dough that keeps its color even after it is baked.
The base recipe for the blueberry lemon scones is similar to my other scone recipe you can find here. The added egg makes the scone have a nice cake-like texture and reduces the dryness. The combination of milk and heavy whipping cream makes it rich and creamy. Pastry flour is my preferred flour to use for any pastry I make. It is milled to a finer texture than all purpose flour, and is made with a soft wheat for a lower protein content, which helps baked goods produce very tender results.
The compote is easy to make. Combine the blueberries, cane sugar, salt and water in a small saucepan. Over medium heat, slowly warm it until the blueberries burst open and the spoon or spatula you use leaves clear streaks on the bottom of your pan. When you can see the bottom of the pan you have the right thickness, and it is ready to be used in your scone mixture. Let it cool down while you prepare the rest of your dough.
Pastry flour must be sifted before use. The flour is so fine that it can clump together very easily. While large clumps can be broken up with a spatula, small clumps are more easily missed and can show up as lumps of uncooked flour in your finished product if you are not careful. After sifting your flour, add the other dry ingredients, salt and baking powder. The lemon zest is also added at this point so it doesn’t stick together.
After the dry mixture is combined, grate your frozen, unsalted butter onto the flour mixture and cut it in with a pastry cutter. Grating the frozen butter is an easy process which prevents the butter from warming up too much since it can be done quickly.
Combine all liquid ingredients, whole milk, heavy whipping cream, maple syrup and one egg. The cooled blueberry compote is adding after all the liquid ingredients are combined. The compote can be mixed in well with either a spatula or your hands. Work quickly so you don’t warm up the butter.
Remove the dough from your bowl onto a floured countertop. I love to use my silicone pastry mat for this because it is easy to use and clean. Gently form an 8 inch circle with your hands. Pat gently and don’t press too hard on your dough.
After you form a circle, cut it into 8 equal triangles. The dough may be sticky, but adding a little flour to your knife will help to prevent it sticking.
Put your scones on a baking tray with parchment paper. Bake them until golden brown in a preheated oven.
After the scones are done baking, let them cool completely on a cooling rack. While they are cooling prepare your lemon icing. Combine the lemon zest, lemon juice and the powdered sugar. The consistency of your icing depends on how much lemon juice you add. For a thinner drizzle simply add more juice.
When the scone are completely cooled, drizzle on your icing. If you do this when they are still a little warm the icing will soak into the scones.
Blueberry Lemon Scone
- 1 Cup Blueberries fresh or frozen
- 1/8 Cup Granulated sugar
- 1/8 Cup Water
- Pinch Kosher salt
- 2 Cups Pastry flour or all purpose
- 1 Tablespoon Baking powder
- 1/2 Teaspoon Salt
- 4 Tablespoons Unsalted butter frozen
- 1 Tablespoon Maple syrup
- 1 Egg
- 1/2 Cup Heavy whipping cream
- 1/2 Cup Whole milk
- 1 Teaspoon Pure vanilla extract
- Lemon zest of 1 lemon
- 1/3 Cup Powdered sugar
- 1 Tablespoon Lemon juice
- Zest Of one lemon
- Combine the blueberries, sugar, water and salt in a small saucepan. Warm over medium heat untill the blueberries burst and a spoon or spatula makes a clear path on the bottom to the pan. This should take 10-15 minutes.
- Take it off the heat and let it cool for 10 minutes.
- Position your oven rack in the middle and preheat the oven to 425 Farhenheit *.
- Sift your flour and combine it with salt, baking powder and lemon zest.
- In a separate bowl combine the heavy cream, milk, maple syrup, vanilla extract and the whisked egg. Stir to combine. When your blueberry compote is cooled enough, add it to this mixture.
- Grate the frozen butter over your flour mixture . Cut in the butter with a pastry knife.
- Gently stir the liquid into the flour mixture until it is just combined. Be careful not to overmix it.
- If preferred you can add some (up to a half a cup) extra whole blueberries gently at this point.
- Transfer the dough to a floured counter top. Gently form the dough into a circle approximately 7” round and 1-1 1/2” thick. Cut out 8 triangles.
- Place your triangles onto a baking sheet line with parchment paper.
- Bake them in the preheated oven until they are golden brown. This takes around 12-15 minutes.*
- When done let them cool on a cooling rack.
- Combine lemon juice, zest and powdered sugar until smooth consistency. If you prefer a thin glaze slowly add more lemon juice.
- Drizzle over your cooled scones and enjoy!