One of my best friends in the world loves blueberry lemon desserts. When I started making batches and batches of scones, she requested one with that flavor combination and I knew exactly which recipe I would use as a base. This recipe is based on the cranberry white chocolate scones on my site and with the addition of lemon extract they turned out really well. Because I don’t put a glaze on my scones, it is very hard to get a prominent lemon flavor from juice alone, so I added lemon extract and it did the trick.
- 2 1/2 cups all purpose flour
- 3 tablespoons white sugar
- pinch of salt
- 1 stick unsalted butter, cold and cut into small cubes
- 2 teaspoons baking powder
- 1 cup white chocolate chips/chunks
- 1 cup fresh or frozen blueberries; frozen won’t leak as much into the batter
- 2 large eggs
- 1/2 cup heavy cream (you may need 1-2 tablespoons more depending on how the dough comes together)
- 3/4 teaspoon lemon extract
- additional white sugar for sprinkling on top of the scones
Preheat your oven to 400 degrees and line a baking tray with a baking mat or parchment paper. Place flour, sugar, salt, baking powder and cubes of butter into a large bowl and rub the butter into the flour with your fingers until you have a coarse breadcrumb texture. Some pea sized lumps of butter is fine. (I was using frozen butter so I grated mine with a cheese grater.) Add the white chocolate chips and blueberries and stir very briefly to evenly distribute. Place the eggs, heavy cream and extract into a bowl and beat lightly with a fork. Add the egg mixture into your flour mix and stir gently, until a soft, crumbly dough forms. You want it to hold if you press the dough together, but not be sticky and wet. If the mixture is still too crumble, add in the extra cream, 1 tablespoon at a time. (I live at altitude and added 2 tablespoons and probably could’ve added one more.) Tip the dough onto your prepared baking tray and press into a large disc, around half an inch thick. Use a sharp knife or pizza cutter to cut the disc of dough into 6-8 wedges. At this stage you can leave the scones in a circle, or use a spatula to spread the scones around the baking tray with a 2 inch gap in between each one. Sprinkle some white sugar onto the top of each scones and then place in the oven for 13-17 minutes. (I left mine in a round for about 14 minutes because my mixture was pretty crumbly, then I separated them and baked for about 5 more minutes. You’ll know they are done when they are risen, golden around the edges and sound light when you tap on the top.