Lemon blueberry scones
Ingredients
2 cups all-purpose flour
1/4 cup packed light brown sugar
1 tbsp baking powder
1/4 tsp salt
1/4 cup cold unsalted butter
1 cup fresh blueberries
1 tbsp + 1 tsp lemon zest
1 large egg
3/4 cup half-and-half cream
1 tbsp milk
2 tbsp granulated sugar
Cooking instructions
Preheat oven to 375F. With a fork, stir flour, brown sugar, baking powder and salt together in a large bowl. Cut butter into small cubes and mix with dry ingredients using your fingertips, until mixture resembles fine meal. Add blueberries and 1 tbsp lemon zest and toss gently. In a separate bowl, lightly beat egg and cream together and add slowly to dry ingredients. Stir mixture gently and then knead until it just comes together. Do not overmix. (The berries will break up a bit and the mixture will be wet.) Divide dough in half and shape into two 6-inch rounds on a lightly floured surface. Using a cookie cutter or inverted glass, cut dough into 2-inch circles. Place scones on an ungreased baking sheet and brush with milk. Combine granulated sugar and 1 tsp lemon zest and sprinkle over scones. Bake for 15 to 20 minutes.
Serving suggestions:
Tip: Serve scones with honey, preserves and clotted cream, sold in stores as Devonshire cream or English Double Devon cream.
Contributors: - Produced by Lara McGraw, Photography by Yvonne Duivenvoorden
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