Friday, August 20, 2010

Lemon Blueberry Cream Scones

My parents were just here visiting for my husband's graduation and brought me blueberries from their backyard.  I had to figure out how I was going to use all the blueberries.  One container is already in my freezer because I knew I wouldn't use them before they went bad.  These scones are delicious, I might just make another batch to use the rest of my not-yet-frozen blueberries!

Lemon Blueberry Cream Scones
Recipe from: The America's Test Kitchen Family Cookbook

2 cups all purpose flour
3 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, cut into small pieces
1 teaspoon lemon zest
1 cup heavy cream
1 cup blueberries

Adjust oven rack to middle position and heat oven to 450 degrees.  Pulse the flour, sugar, baking powder, and salt together in a food processor to combine, about 6 pulses.  Add lemon zest.  Scatter the butter evenly over the top and pulse until the mixture resembles coarse cornmeal with a few slightly larger butter lumps, about 12 pulses.

Add blueberries and quickly pulse once to combine.  Transfer the dough to a large bowl.  Stir in the cream with a rubber spatula until the dough begins to form, about 30 seconds. 

Turn the dough and any floury bits out onto a floured counter and knead until it forms a rough, slightly sticky ball, 5-10 seconds.  Press the dough into a 9-in cake pan.  Unmold the dough and cut into 8 wedges.  Place wedges on an ungreased baking sheet.

Bake until the scone tops are light brown, 12-15 mins.  Cool on a wire rack for at least 10 mins.

Delicious Scones!

Amy's Notes:
I don't have a food processor, so I used a spatula to mix all the ingredients together and a pastry blender to mix in the butter.  When I make these again, I will probably cut them into smaller wedges, maybe about 12, because then I could have more than one at a sitting!

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  1. These scones are wonderful! I used non-fat vanilla yogurt instead of the cream. The family was waiting eagerly as the scones came out of the oven since the wafting of the lemon zest smelled deliciously inviting!

  2. Yumm! These sound awesome and I will definitely be trying them sometime. I love a good scone! -Mary H.