Blueberry Lemon Scone
These blueberry lemon 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 added lemon zest in the dough gives it a freshness to it. The lemon drizzle on top is the right combination of sweet and fresh that really completes the scones.
Ingredients
Blueberry compote
- 1 Cup Blueberries fresh or frozen
- 1/8 Cup Granulated sugar
- 1/8 Cup Water
- Pinch Kosher salt
Scone
- 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
Lemon drizzle
- 1/3 Cup Powdered sugar
- 1 Tablespoon Lemon juice
- Zest Of one lemon
Instructions
Blueberry Compote
- 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.
Scone
- 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.
Drizzle
- 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!
Notes
*Every oven is different, so time and temperature may be different for your oven. Keep a close eye on your scones in the end of the baking time.