Every season has its downsides. For the fall, its the windy, just-a-little-bit-too-chilly mornings that make getting out of bed that much harder. I assure you, these blueberry and Meyer lemon scones–paired with a cold glass of milk or a hot coffee–are the perfect reward for getting out of bed and going to class. Also, you’ll get stares of envy as you chomp down on your delicious, warm scone.
Prep time: 15 minutes
Cooking time: 15-20 minutes
Total time: 30-35 minutes
1 ½ tablespoons freshly grated lemon zest
2 ½ cups all-purpose flour
½ cup sugar + 2 tablespoons
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter + extra to butter pan
8 ounce fresh blueberries
1 large egg
1 large egg yolk
1 cup heavy cream
½ tablespoon honey
1. Preheat oven to 400°F. Butter large baking sheet. Set aside.
2. Using vegetable peeler, remove zest from lemon. Chop into fine pieces. TIP: If you do not have a vegetable peeler, use a sharp paring knife.
3. If using food processor, pulse cold flour, ½ cup sugar, baking powder, salt and cold butter. Add zest until mixture begins to clump. If mixing by hand, use room temperature butter.
4. Add 2 tablespoons sugar to blueberries in small bowl. Combine blueberry mixture with flour mixture.
5. In small bowl, beat egg and yolk. Stir in cream and honey.
6. Using two spoons, make 2-inch rounds of dough and place 1-inch apart on baking sheet.
7. Bake for 15-18 minutes or until the tops turn golden.
Can’t get enough of that scone-y goodness? Check out these other recipes: