I’ve never tasted chicken stew quite like the one my mum makes! Chicken, tomato, and chili taste to the brim! on a winter day, excellent with grilled cheese sandwiches.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 8 scones |
Ingredients
- 2 cups all-purpose flour
- ⅓ cup white sugar
- 2 teaspoons baking powder
- 1 lemon, zested
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ½ cup cold butter, cubed
- 1 cup fresh blueberries
- ½ cup heavy cream
- 1 large egg
- 1 tablespoon fresh lemon juice
- 2 tablespoons heavy cream
- ¼ cup powdered sugar
- 1 ½ teaspoons fresh lemon juice
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
- Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor; pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
- Whisk 1/2 cup heavy cream, egg, and lemon juice together in a small bowl using a fork until smooth; stir into flour mixture and mix just until slightly moistened.
- Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
- Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
- To make the glaze: Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.
Nutrition Facts
| Calories | 348 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 79 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 12 g |
| Sodium | 332 mg |
| Sugars | 14 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
very moist , and easy to make, i even substituted powdered heavy cream for the heavy cream, i also used frozen blueberrys, my family couldnt stop eating them, 😉
Absolutely perfect!! Temp at 400 degrees is NOT to high. I cook 13 minutes and they always turn out lightly golden on top and a little more golden on the bottom. Never burnt. These are quick to make and so delicious!!! Thank you for sharing your recipe!! 🙂
My husband always asks for extra blueberries so I had to use extra flour when kneading but they are fabulous. Don’t forget the glaze!
Yummy!!!!
Delicious even without the frosting!
I think the cooking temperature is too high butter burns at 350… these scones I made them 2 times and the butter melted and the bottoms burn, if you do a lower temp for longer it doesn’t burn
No changes. They are wonderful, light and delicious. I’m making another batch to take to a friend. THANK YOU!!!
These had the perfect balance of lemon and blueberry. They were super soft, and had a perfect texture, and the glaze was perfect! I kept going back for more!
There were perfect! My 13 year old daughter wanted to make them and I’m not a pastry eater, but it was great fun working together in the kitchen and these were light, delicious and so pretty! We’ll definitely make them again.
I didn’t have access to my food processor, and that made the recipe a bit more difficult–I had to resort to a pastry cutter. But it was worth it. Lovely texture, lovely flavor. This was my first attempt at scones, but it won’t be my last!
These are good, a little flatter than I normally like (I like fluffier scones) but flatter is what the picture shows. (Not a negative, just a preference.) I was looking for a sour cherry scone recipe so I substituted thawed frozen cherries for the blueberries. I also used grated frozen butter and just stirred instead of the food processor. They taste very good and are easy to make.
Easy to follow recipe. Used 3 inch cookie cutter – made 18 scones. Light, flaky, and very tasty – like how lemon & blueberries compliment each other. Will make this again.
followed the recipe almost exactly. used frozen blueberries ‘tho. the best, lightest scones i’ve had or made. excellent recipe.
Absolutely delicious. I do a lot of pastry baking, but this was my first try at scones. I added a splash more liquid to bring the dough together before cutting it. I doubled the glaze, just using up the lemon juice from the lemon half I squeezed and adding powdered sugar a spoon at a time until it was a good consistency to drizzle. Otherwise, this recipe is perfect. It’s a new family favorite!
Awesome!!!!! I shoulda cut them smaller. They were yummy yummy
Followed the recipe exactly, I must have pressed the dough out too thin because I ended up with 12 scones. They are light and fluffy and flavorful, the glaze makes them sweet and I almost like them better without it! The dough is sticky but I didn’t find it too hard to work with
definitely will make again!
This is a great recipe. I love the crunchiness of the top with the brushed cream for baking. The inside is light and fluffy. Baking during Covid 19 pandemic meant modifying with ingredients on hand…sub with dry blueberries and plain greek yogurt instead of cream. This is a keeper!!
I barely stirred the dough after putting in the liquid and then slightly kneaded it on my cutting board and pressed onto a square about inch thick. I cut into 24 small triangles and baked for 17 minutes. This made perfect tea size snack scones.
Delicious. Easy to make up to the point of rolling them out. Even with floured hands the dough was very sticky and stuck to everything. After they were finished baking they looked great but they do fall apart very easily. They do, however, taste very good. I was expecting a more crunchy texture and these came out almost cakey inside. Had I realized this, I might have chosen a different recipe. These are good, just not the hard cookie-type scone I was expecting.
They were light and rose much better than some others I tried, but 20 minutes at 400 and the bottoms burned. I’d probably try 350-375 next time.