Blueberry scones are sweet triangles, typical of the United States, made with a quick dough based on butter and yogurt in this case. To facilitate the dough preparation process, the butter should be very cold, ideally frozen, so it can be grated directly into the bowl with the flour and mixed together. Once the dough is prepared, which is very simple and quick to make, add the blueberries, then form the scones and finally refrigerate them while the oven heats up. This way they will be very cold when they are baked and will retain their shape during baking.
Blueberry scones are excellent enjoyed warm, but also cold, both as a snack or for breakfast and naturally they are also great with blackberries instead of blueberries.
- Difficulty: Easy
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8 scones
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 10 oz blueberries
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 cup sugar
- 1 lemon (zest)
- 1/2 cup butter (frozen)
- 1/2 cup lemon yogurt
- 1/4 cup heavy cream
- 3 tablespoons heavy cream (for brushing)
- to taste brown sugar
- 4 tablespoons powdered sugar
- to taste lemon juice
Steps
To prepare the blueberry scones, wash the blueberries and set aside to drain.
In a bowl, mix the flour with the salt, baking powder, baking soda, sugar, and the grated zest of the previously washed and dried lemon.
Grate the butter with a coarse grater, add it to the flour and sugar mix and stir with a fork. Add the lemon yogurt and the heavy cream. Briefly work the mixture with the fork until it becomes crumbly.
Transfer it to the work surface, add the washed blueberries, and fold it over itself 2-3 times just to compact it and distribute the blueberries inside, but without kneading it with your hands. The dough should not be smooth, but rather very irregular, so the scones have the right texture when baked.
Then, with your hands, form a disk about 10 inches in diameter and 3/4-1 inch thick. Don’t use a rolling pin to roll out the dough, just spread it with your hands!
Cut the dough into 8 wedges and place the wedges on a baking sheet lined with parchment paper. Put the baking sheet in the fridge while you heat the oven.
Preheat the oven to 392 degrees Fahrenheit (static).
When the oven has reached the temperature, brush the scones with the cream, sprinkle them with sugar, and bake at 392 degrees Fahrenheit for about 20 minutes, until golden.
Mix the powdered sugar with a little lemon juice until you get a smooth and dense glaze. Decorate your warm blueberry scones with the lemon glaze and enjoy warm or cold.
