| Level: | Easy |
| Total: | 40 min |
| Active: | 15 min |
| Yield: | 8 scones |
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 6 tablespoons cold unsalted butter
- 1/2 cup milk
- 2 tablespoons grated lemon zest, plus 1/4 cup lemon juice
- Dash of vanilla
- 1 cup blueberries, washed and dried
- Serving suggestion: Honey Butter and Blackberry Jam, recipes follow
- One 8-ounce tub whipped unsalted butter, at room temperature
- 3 tablespoons honey, preferably wildflower or mesquite
- 2 cups (about 12 ounces) blackberries
- 2 tablespoons lemon juice
- 2 cups sugar
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and add to the dry ingredients.
- Starting at low speed, beat the butter and dry ingredients. Increase the speed to medium and mix until the butter breaks into small pieces. Then stir in the milk, lemon zest and juice, and vanilla until moistened.
- Place the dough on a floured surface and fold in the blueberries, being careful not to break them. Form the dough into a long rectangle, about 1 inch thick. Cut the dough into 2 squares. Cut each square in half diagonally, and then cut those pieces in half again. You should have 8 triangles total.
- Transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Bake until golden brown, 17 to 21 minutes. Let cool. Serve with Honey Butter and Blackberry Jam.
- In a medium bowl, combine the butter and honey and blend thoroughly.
- To serve, transfer to a butter crock.
- You can also roll the butter into a log, chill it and then slice it into individual pieces. Place the blended butter on a piece of plastic wrap, shaping it into a rectangle. Wrap the butter tightly in the plastic wrap, folding the sides in first and then the top and bottom. Roll into a log and refrigerate until firm. To serve, cut 1/4- to 1/2-inch slices and arrange them in a butter dish.
- Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
- Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger–or a clean object about the width of a finger–through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick–it will thicken as it cools. (See Cook’s Note)
- When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 679 |
| Total Fat | 33 g |
| Saturated Fat | 20 g |
| Carbohydrates | 96 g |
| Dietary Fiber | 4 g |
| Sugar | 68 g |
| Protein | 5 g |
| Cholesterol | 85 mg |
| Sodium | 295 mg |
Reviews
They were delicious I had them with the honey butter. I will make them again
Loved this recipe! Just made my third batch and we just love them!
The scones were too bitter for my taste – needed more sugar
Ok, I just made these scones, I thought the flavor was just ok, nothing spectacular.
Pros: Easy to make
Cons: 1) No need to use a mixer, I just used a pastry cutter and was done in less than two minutes.
2) If I make this again I’d use less blueberries, I think about 1/2 to 2/3 cup would be about right, 1 cup is too much.
3) 400 degrees is too low, I gave mine 23 min. And they were not even barely brown and my oven is right on on temp. Next time maybe 435 degrees.
Pros: Easy to make
Cons: 1) No need to use a mixer, I just used a pastry cutter and was done in less than two minutes.
2) If I make this again I’d use less blueberries, I think about 1/2 to 2/3 cup would be about right, 1 cup is too much.
3) 400 degrees is too low, I gave mine 23 min. And they were not even barely brown and my oven is right on on temp. Next time maybe 435 degrees.
Very easy to make and delicious. I used a small round cookie cutter and made smaller scans for a tea party. They were a hit with the group.
Used this recipe for my first time ever making scones. It was easy and the best scones I’ve ever tasted!
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