Blueberry and Lemon Scones: Easy recipe with foolproof tips

Enjoy this heart-shaped scone recipe that will lighten up your day! If you want to bake something that doesn’t require much effort but is still quite engaging, then scone is a perfect choice.

I used to think scone is something hard and delicate to make since the last time I tried and failed. But the only reason I failed to make the scone last time was that I didn’t keep the ingredients cold. Of course, there are other factors contributing to the results of a nice crumbly and buttery batch of scones. It was almost 4 years that I tried baking the scones again #dramatic, but truly, what made it different this time was the temperature of the ingredients.

It is easy to make scones, and I am not saying this just because my scone turns out fine. The key is to use cold wet ingredients, then the scone is already half perfect (if you don’t end up burning them in the oven). Also before baking, the scone should be refrigerated just so that it wouldn’t expand too much and still keep the shape you prefer it to be.

Here are some things to keep in mind when it comes to a foolproof scone recipe:

1. Use cold butter: This is the first and the most important step as cold butter or your preferred fat will give the scone that flaky texture. Adding cold butter to the flour mixture will prevent gluten from forming and give the scone a crumbly texture.
2. Use your hand: Mix the butter and the dry ingredients with your hand is much better than using the machine as it tends to overwork the dough. The last time that I used the stand mixer, my scone turn out so smooth like a brownie, which is not what we want the scone to be.
3. Measure the ingredients well: This can be fixed quite easily. If you put too much of the wet ingredient, you can add the flour. And if you put too many dry ingredients, you can add the milk/cream. However, this will affect the texture of the scone quite a bit, still, there is no harm to experiment for yourself. And DON’T skim on the butter (or any types of fat), just don’t.
4. Keep the scone cold before baking: Put it in the fridge or freezer if you are in a rush. I found this to be the best way to keep the scone from expanding too much and also the texture is flakier (less cakey) when the scone is cold before baking. It should be just cold enough to hold the shape but not too frozen that it’s turned rock hard.

That should do for the tips to the foolproof scone recipe. Although, it’s okay if this is your first time baking scones and you are not sure what feels right. You can always make more scones to practice. Go easy on yourself, you are so capable of making scones!

Blueberry and Lemon Scones: Easy recipe with foolproof tips

Recipe by onehappyavoCourse: Baking As TherapyCuisine: Dessert, Snack

Servings

7-10

servings

Prep time

30

minutes

Cooking time

25

minutes

Calories

245 – 177

kcal

Enjoy this heart-shaped scone recipe that will lighten up your day! If you want to bake something that doesn’t require much effort but is still quite engaging, then scone is a perfect choice

Ingredients

• 1 cup (125g) All-purpose flour + some more for kneading

• 1/4 cup (55g) Cane sugar (granulated sugar works as well)

• 1 teaspoon Baking powder

• 1/2 cup (115g) Cold salted butter

• 1 medium size Egg

• 1/2 – 2/3 cup Blueberries

• 1 tablespoon Cold 30% fat cream
  1 Lemon zest

• Egg wash or Olive oil to brush the scone before baking

Directions

• Chop up the cold butter into small cubes, and set aside (if the weather is cold) or refrigerate while you mix the dry ingredients (if the weather is warm).
• Add the dry ingredients i.e. flour, baking powder, and sugar together in the bowl with the butter.
• Mix the butter and the dry ingredients with your hand until the dough texture turns sandy (it should feeling running your finger through soft and moist sand).
• Add the blueberries and cream. Gently mix the ingredients together without crushing the berries.
• Add the egg and lemon zest to the dough. Then gently knead the dough in a bowl, or directly knead on the working surface.
• Knead until the ingredients are well mixed. I like to a bit more flour (1/4 cup max) to the surface of the dough to make it not so sticky.
• Roll your scone into a rectangle shape ready to be cut with the cookie cutter with a thickness of 1 and 1/2 inches. If the weather is really warm, wrap the dough in baking paper and leave it in the fridge for about 5 – 10 minutes.
• Meanwhile, Preheat the oven to 170 ºC (for scones with 4 inches diameters). If your scone will be shaped as a single circle and cut into triangles, preheat the oven to 180 ºC.
• Cut the cold scone dough into your preferred shape(s). Refrigerate for 10 minutes (this is a must if you want the scone to hold the shape).
• Bake for 18 -26 minutes depending on the size of the scone. The bigger, the more time it’ll take to bake. The finished scones should have a golden brown edge, light brown top, and are around 1 – 2 cm taller.
• Arrange the scones 2-3 inches apart on a baking tray, and brush the top surface of the cold dough with egg wash or oil.
• Transfer the hot scone to a baking rack to cool down for about 10 – 15 minutes.
• Serve with cream and jam. Refrigerate for up to 5 days.

Recipe Video

Notes

• Keep the ingredients cold at all time, especially the butter

Thank you for stopping by and hope you enjoy this recipe. You are an amazing person!