Here is a great scone recipe for that weekend brunch.  I don't like hard, dry scones which in England is what I think of when I think of scone.  But with clotted cream and jam they are really good.  This recipe is for a soft scone that is almost biscuit like in consistency.  I filled the scone with lemon curd after it was baked and your left with a great breakfast or tea treat.    It is really simple and can be in your go to recipe's for brunch.

Blueberry scones

2 cup ap fl

1/4 cup sugar

2tsp baking powder

1/2 tsp salt

Zest one lemon

1/2 cup half and half  plus 2 tbsp

1 egg

1 tsp vanilla

10 tbsp butter 

1 cup of blueberries

1/4 cup turbinado sugar

Lemon curd

1/2

cup lemon juice

2 tsp zest

1/2 cup sugar

3 eggs

1 stick butter

Preheat oven to 375 degrees

For the scones,

Place flour, salt, sugar, and baking powder into a bowl.   Mix dry ingredients well.  Then add butter and cut into the flour.   In a separate bowl add 1/2 cup half and half, egg, vanilla, and lemon zest.  Mix well and then add to the flour mixture.  Fold both together until just mixed.  Do not over work this dough.  Just work with it until it just comes together.  Then fold in the blueberries.   Place on to the counter top or cutting board lightly dusted with flour.  Roll scones dough into a rectangular shape that is about a 1/2 inch thick.  Cut the scones in large triangles ( about 9 pieces) and place on a sheet pan.  Take the 2 tbsp of half and half and brush the tops of the scones.  Sprinkle the tops with turbinado sugar and place in the oven for 15 to 18 minutes.   Take our and cool to room temperature

Meanwhile for the Lemon curd,

Place all the ingredients into a small sauce pot and turn on medium low heat.  Whisking continually until the curd starts to thicken.  Should take about 10 minutes or so.  Strain into a bowl and place in the refrigerator to cool down. 

Once the curd is cooled take the scones and cut in half.  Fill with a spoonful of lemon curd dust with powdered sugar and serve.

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