Lemon Blueberry SconesYum
Scones…near and dear to my heart. These fluffy and light Lemon Blueberry Scones are my absolute favorite. They have big plump blueberries and a lovely delicate taste of fresh Meyer lemons. I prefer my scones a little smaller…a little flatter….a little less weighty than the average scone. These lemon blueberry scones are so wonderful right from the oven slathered with either Meyer lemon curd or strawberry butter….or a little bit of both. It’s impossible to pick a favorite. These fruit scones taste great on their own….but I prefer to serve them with lemon curd (which I absolutely love) and strawberry butter (likely to become a new staple in your home). You’ll love them both!
After I scooped a little of the lemon curd and strawberry butter on this plate…I forgot to set the containers of each back on the table to photograph. Ooops. So then…
when I went to photograph them separately…this was all that was left of the strawberry butter…..
and…these few spoonfuls was all that was left of this wonderful, silky-smooth Meyer lemon curd.
You will love this Meyer lemon curd…and if you’ve never had lemon curd…you are in for a treat. Lemon Bluebery Scones, Meyer Lemon Curd, Strawberry Butter… and a spot of your favorite English tea.
Some of life’s simple pleasures! Hope you enjoy!
~ xo Deb
Lemon Blueberry Scones
2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup unsalted butter, chilled
1/2 cup heavy whipping cream
1 large egg (preferably free-range)
1-1/2 teaspoons pure vanilla extract
1-1/2 teaspoons grated Meyer lemon zest
1/2 cup fresh blueberries
1 teaspoon water
Preheat oven to 350 degrees.
In a food processor fitted with the metal blade, place the flour, sugar, baking powder and salt and pulse to combine the ingredients well.
In a large bowl, mix the cream, egg, vanilla and zest and set aside.
Cut the chilled butter into 1/2 inch pieces and add them to the flour. Process in the food processor until the mixture resembles crumbs. The largest size of the butter pieces should be the size of a kernel of corn. Place the flour mixture to a large bowl and make a well. Add the cream and gently fold in the flour. You won’t want to overwork the dough or the scones will be tough. Gently fold in the blueberries, careful not to over mix and smooch the berries.
Turn the dough onto a lightly floured work surface and sprinkle a teaspoon or two of flour on top. Gently knead the dough with your hands. The inside of your dough should remain moist. Gently roll out the dough to 1/2 inch thickness, then using a fluted biscuit cutter, cut out the scones. Do not twist the cutter to cut the dough, as this will keep your scones from rising evenly. You should have 8 rounds. Brush the tops of the dough rounds with the egg wash (do not let it run down the sides…again this will keep your scones from rising evenly). Sprinkle the tops of each round with the Turbinado sugar.
Place the scones on a Silpat lined cookie sheet and bake for approximately 20 minutes or until the tops are lightly browned. A toothpick should come out clean when inserted in the center if you want to make sure their done. Cool on a wire rack…or serve immediately.
Meyer Lemon Curd:
3 large eggs (preferably free-range)
1/2 cup fine granulated sugar (baking sugar)
1/4 cup freshly squeezed Meyer lemon juice
2 tablespoons unsalted butter
2 tablespoons grated Meyer lemon zest
Using a double boiler, whisk the eggs and a scant 1/2 cup sugar until smooth. Add the lemon juice, butter and lemon zest. Cook over medium-high heat, and whisk constantly until the mixture is thick enough and sticks to a spatula, or the back of a spoon, approximately 10 minutes.
Cool completely before serving.
The lemon curd will keep for up to 3 days…but, trust me…it won’t last 3 days.
1 cup unsalted butter, at room temperature
1 heaping tablespoon strawberry preserves
Mix until well blended.