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Blueberry Lemon Scones

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Blueberry Lemon Scones


4 1/4 cups all purpose flour, plus

1/4 cup sugar

2 tbsp baking powder

2 tsp kosher salt

1 Tbsp grated lemon zest

3 sticks cold unsalted butter, chopped into small bits

2 Tbsp sour cream

4 large eggs, lightly beaten

1 tsp vanilla paste

3/4 cup milk

1 cup blueberries

1 egg, beaten

2/3 cup powdered sugar

Juice of 1 lemon

2 Tbsp milk

1/2 tsp vanilla paste


Preheat the oven to 400 degrees.

In the bowl of an electric mixer, mix 4 cups of flour, 1/4 cup sugar, baking powder, salt, and lemon zest. Add the cold butter, and mix at the lowest speed until the butter is the size of small crumbles. Combine the eggs, vanilla paste, sour cream] and heavy cream. With the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Do not over mix; just allow it to come together.

Combine the blueberries with an additional 1/4 cup of flour, add to the dough, and mix on low speed until just combined.

Dump the dough onto a floured mat or countertop. Knead dough into a ball, adding additional flour as needed to keep from sticking to your hands. [It will not be smooth like a bread dough so don't overwork. Makes for a tough scone. Shape the dough into a circle which is between 3/4 and 1 inch thick. Cut into wedges like a pizza or use a round cookie cutter.

After cutting, place the scones on a parchment-lined baking sheet at least 1 inch apart. Brush with whipping cream and place in the hot oven. Bake for 30-40 minutes or until golden brown.

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