Blueberry Lemon Scones

Blueberry Lemon Scones

Stone-milled Pastry Flour produces incredibly tender, delicate scones with a soft crumb and buttery texture.

Prep Time: 20 minutes
Bake Time: 20 minutes
Yield: 8 scones

Ingredients

  • 2½ cups Harvest Moon Mills Pastry Flour
  • ⅓ cup sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup cold butter, cubed
  • 1 cup fresh blueberries
  • Zest of one lemon
  • ¾ cup heavy cream
  • 1 egg

Directions

  1. Mix flour, sugar, baking powder, and salt.
  2. Cut in butter until pea-sized pieces remain.
  3. Fold in blueberries and lemon zest.
  4. Stir together cream and egg, then gently mix into dry ingredients.
  5. Shape into a circle and cut into 8 wedges.
  6. Bake at 400°F (205°C) for 18–22 minutes.

Baker's Tip

Freeze the shaped scones for 15 minutes before baking for
extra height.

 

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