Blueberry Lemon Scones

This scone is not too sweet, has a tiny bite of lemon and is designed as the perfect vehicle to slather loads of butter and jam on. This is a dangerous recipe to master as it's relatively quick to make and so delicious.

Makes 8 scones

Prep time 10 min

Baking time 20 min

Recipe

Preheat oven to 180 C (350F)

In mixing bowl
1 stick cold salted butter (4oz) cubed
2 eggs
80 g (3/8 c) sugar
5 g (1 tsp) lemon rind, diced, not grated
3 g salt (1/2 tsp)
3 g baking powder (1/2 teaspoon)

Beat with fork until egg is mixed.
Squish the chunks of butter with fork

Add in 280 g (2 cups) all purpose white flour
Mix with fork for a minute until the moisture is incorporated in with the flour

Mix the dough together until the butter and flour are well incorporated. The dough might seem dry, but don’t worry it will moisten with the addition of blueberries.
Don’t work the dough too long. A few minutes should suffice. When the butter and flour are well incorporated add 140 g (1 cup) frozen blueberries. Mix together by hand until blueberries are well incorporated.

Flour surface and roll out dough to a 1.5cm (5/8”) thick round (or oval)
Cut into 8 slices (like pizza)

Place on buttered cookie sheet

Bake for about 20 min until bottom is light brown color

Let cool on rack for 5 min (good luck with that)
Serve with butter (or thick homemade whipped cream with sugar and vanilla) and jam/lemon curd