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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.
Prep Time45 mins
Cook Time15 mins
Course: Breakfast
Cuisine: scones
Keyword: blueberry lemon scone, blueberry scone, scones
Author: Ester van Boesschoten

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.