Sometimes you just need to have a weekend marathon of Downton Abbey, and any marathon that involves a British period piece require scones. It’s like a law or something. After our taco dinner salads, we needed something sweet the next day to continue our marathon.
These scones are more biscuit like than muffin like, which I love! They are not too sweet and and definitely delicious with the little bursts of blueberry throughout. All the cream makes for a very tender scone! Scones are easy to throw together and require minimum equipment.
If you read my last post about Downtown Abbey it should be clear how obsessive I am. Season three is set to begin showing in September, I cannot wait!!!
Lemon Blueberry Scones
Recipe from Baking Illustrated, page 58
Yield – 8 scones
2 cups flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon Kosher salt
5 tablespoons cold butter cut into small pieces
1 teaspoon lemon zest (1 lemon)
1/2 cup blueberries
1 cup heavy cream
- Preheat the oven to 425 F and line a cookie sheet with parchment paper.
- Whisk together the flour, powder, sugar, and salt.
- Use a pastry blender to combine the butter and lemon zest into the flour. Cut the dough until the mixture resembles coarse crumbs.
- Gently toss in the blueberries.
- Add the cream and mix with a spatula until just combined.
- Pour the whole mixture on the counter and knead lightly to bring together. Don’t overwork the dough, it’s going to be crumbly, just let it be.
- Push the dough into a circular shape and cut into 8 pieces. Place each piece on the parchment paper.
- Bake for 15 minutes or until the tops are golden brown. Let cool on a wire rack.