The first time I ever had a scone was at a Barnes and Noble Starbucks many years ago. My mom and I could smell them baking, and it was like heaven. We hung around until they came out of the oven, and then we ate them. It was great. But I guarantee you that these scones are better. If we were talking about the scones Starbucks currently sells, that wouldn’t be saying much. But I’m telling you, these gave me an AHHMEN moment!
To make these scones, preheat your oven to 350°F. Then, in either a food processor or stand mixer (you can do it by hand, but that’s too much of a deterrent for me), mix together 2 cups of flour, 1 cup of sugar, 1 tablespoon of baking powder, the zest from 2 lemons, and 1 stick of cold, cubed butter. My mixture was so stiff from the butter that I could have built an award-winning sand castle!
I love zest. In the words of Brian Fellows, “Those lemons are bald!”
Then, whisk together 1 egg and 1/2 cup of heavy cream.
Add your dry ingredients to the cream, and mix it all together. It’s tough…be strong! Once the dough starts coming together, add in 1 cup of blueberries and gently fold them in.
It’s time to form your scones. Most people do it by rolling the dough out into a disk and then cutting it like a pizza to make triangular scones. I just scooped some dough into my hands and formed patties because I didn’t feel like cleaning up extra mess. This dough made 8-9 generously sized scones. Place the scones on a baking sheet with a lot of space between them (with 1 tablespoon of baking powder, you know they’re going to puff!).
Put the scones into the oven and let them bake for 20-25 minutes until they are golden brown. Depending on your oven, you might want to rotate the sheet halfway through the cook time to make sure the scones bake evenly. It will smell so good!!
Once the scones are cool enough to handle, DIG IN! It should be no surprise to you that my favorite part of the scones are their crispy edges. But the insides are beautiful too- so moist! These scones taste great, and they’re sure to be a hit with everyone that gets to eat them. I can’t wait to sit down tomorrow with one of these babies and an iced coffee with my pinkie in the air!
This recipe was adapted from The Pastry Affair. If you love baking or food photography, it’s a must see.
- Flour- 2 cups
- Sugar- 1 cup
- Baking powder- 1 tablespoon
- Lemons- 2
- Butter- 1 stick
- Egg- 1
- Heavy cream- 1/2 cup
- Blueberries- 1 cup