Lemon Blueberry Scones
3 ⅛ cups bread flour
1 ¾ tablespoon baking powder
½ tsp. fine sea salt
¾ cups granulated sugar
2 cups heavy cream
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1 ½ cups fresh blueberries
1 tablespoon lemon zest
Sift all of the dry ingredients into a mixing bowl. Place the mixing bowl on a mixer fitted with a paddle attachment.
Add the zest, sugar and cream, and mix until everything starts to come together. Add the blueberries and continue to mix on low speed until the mixture is homogeneous. Make sure not to over-mix the batter or it will be tough and dense.
Line a quarter sheet tray with parchment and press the batter into the tray evenly.
Place the tray in the freezer and allow to harden before cutting. Once frozen, cut them into 2- by 4-inch triangles. After cutting, place them on parchment lined sheet tray and brush them with a thick layer of heavy cream.
Bake at 375 degrees for 10-15 minutes.