Modification of traditional scone recipes to exclude egg and make them softer and more palatable.

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Name: Lemon Blueberry Scones
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Brittish
Ingredients: 250 grams All purpose flour Have additional for hands and surface work; 6 tablespoons Granulated sugar More sugar can be added for sweeter scones; 1 tablespoons lemon zest 1 lemons worth; 4 teaspoons Baking powder; 1 teaspoon diamond crystal salt 1/2 tsp if using sea salt; 1/2 cup Unsalted butter; 1/2 cup Heavy whipping cream plus 2 tablespoons for brushing and extra in case dough is dry; 1 tablespoon pure vanilla extract; 1.5 cups Confectioners Sugar for icing; 3 tablespoons Fresh lemon juice for icing; 1 cup Blueberries

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INGREDIENTS

250 grams All purpose flour ; Have additional for hands and surface work
6 tablespoons Granulated sugar ; More sugar can be added for sweeter scones
1 tablespoons lemon zest ; 1 lemons worth
4 teaspoons Baking powder
1 teaspoon diamond crystal salt ; 1/2 tsp if using sea salt
1/2 cup Unsalted butter
1/2 cup Heavy whipping cream ; plus 2 tablespoons for brushing and extra in case dough is dry
1 tablespoon pure vanilla extract
1.5 cups Confectioners Sugar ; for icing
3 tablespoons Fresh lemon juice ; for icing
1 cup Blueberries

Servings

INSTRUCTIONS

1. Preheat oven to 400F.

2. Place the stick of butter and heavy cream in the freezer for 20 minutes.

3. In the meantime, mix together, flour, sugar, lemon zest, baking powder, and salt in the bowl of a stand mixer.

4. Remove the butter from the freezer and cut into 1/2 inch cubes.

5. With the stand mixer on low, add the cubed butter to the bowl slowly to avoid sticking.

6. Mix on low until the butter pieces become pea sized, and the remainder of the flour is a sandy texture.

7. Remove the bowl from the stand mixer and make a well in the center of the flour mixture.

8. Combine the wet ingredients in the well and mix them with the dry material using circular strokes around the edge of the bowl until a shaggy dough forms. Add more heavy cream if too dry. Be careful not to over-mix.

9. Add the blueberries to the mixture and stir until distributed.

10. Flour a clean work surface and turn out the dough onto it.

11. With floured hands, form a disk with the dough, making sure that it is compacted enough that it won't fall apart when cut.

12. Using a knife or a bench scraper, cut the disk into 8-10 triangles.

13. After cutting, use a spatula to carefully move to a baking sheet lined with a silpat mat or parchment paper and move to the fridge to chill for a minimum of 30 minutes to a maximum of overnight.

14. Remove from the fridge after chilling and brush with heavy cream to get a crispy outer layer.

15. Bake at 400F for 20 minutes or until golden brown. Keep an eye on the scones while baking, and if they spread too much, use a spatula to coax them back to the desired shape.

16. Let cool for 30 minutes and make the glaze in the meantime by combining the confectioners sugar with the lemon juice. If the mixture is too thick or too watery, add more lemon juice or sugar respectively.

17. After cooling slightly, but while scones are still warm, drizzle glaze over the tops.

18. Allow to cool completely and then move to an airtight container for storage. Scones will last for a couple days at room temperature and up to a week in the fridge.

NOTES

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Lemon Blueberry Scones

250 grams All purpose flour  Have additional for hands and surface work
6 tablespoons Granulated sugar More sugar can be added for sweeter scones
1 tablespoons lemon zest 1 lemons worth 
4 teaspoons Baking powder 
1 teaspoon diamond crystal salt 1/2 tsp if using sea salt 
1/2 cup Unsalted butter 
1/2 cup Heavy whipping cream plus 2 tablespoons for brushing and extra in case dough is dry
1 tablespoon pure vanilla extract 
1.5 cups Confectioners Sugar for icing
3 tablespoons Fresh lemon juice for icing 
1 cup Blueberries

1. Preheat oven to 400F.
2. Place the stick of butter and heavy cream in the freezer for 20 minutes.
3. In the meantime, mix together, flour, sugar, lemon zest, baking powder, and salt in the bowl of a stand mixer.
4. Remove the butter from the freezer and cut into 1/2 inch cubes.
5. With the stand mixer on low, add the cubed butter to the bowl slowly to avoid sticking. 
6. Mix on low until the butter pieces become pea sized, and the remainder of the flour is a sandy texture. 
7. Remove the bowl from the stand mixer and make a well in the center of the flour mixture. 
8. Combine the wet ingredients in the well and mix them with the dry material using circular strokes around the edge of the bowl until a shaggy dough forms. Add more heavy cream if too dry. Be careful not to over-mix. 
9. Add the blueberries to the mixture and stir until distributed. 
10. Flour a clean work surface and turn out the dough onto it. 
11. With floured hands, form a disk with the dough, making sure that it is compacted enough that it won't fall apart when cut. 
12. Using a knife or a bench scraper, cut the disk into 8-10 triangles. 
13. After cutting, use a spatula to carefully move to a baking sheet lined with a silpat mat or parchment paper and move to the fridge to chill for a minimum of 30 minutes to a maximum of overnight.
14. Remove from the fridge after chilling and brush with heavy cream to get a crispy outer layer. 
15. Bake at 400F for 20 minutes or until golden brown. Keep an eye on the scones while baking, and if they spread too much, use a spatula to coax them back to the desired shape. 
16. Let cool for 30 minutes and make the glaze in the meantime by combining the confectioners sugar with the lemon juice. If the mixture is too thick or too watery, add more lemon juice or sugar respectively. 
17. After cooling slightly, but while scones are still warm, drizzle glaze over the tops. 
18. Allow to cool completely and then move to an airtight container for storage. Scones will last for a couple days at room temperature and up to a week in the fridge.

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Nutrition

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Serving Size: 1 Serving (142g)
Recipe Makes: 8 Servings

Calories: 341
Calories from Fat: 147 (43%)

Amt Per Serving		% DV

	Total Fat 16.4g	22 %
	Saturated Fat 10.2g	51 %
	Monounsaturated Fat 4.3g
	Polyunsanturated Fat 0.7g
Cholesterol 46.6mg		14 %
Sodium 54.6mg		2 %
Potassium 111.3mg		3 %
Total Carbohydrate 48g		14 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 47.4g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 341

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