Over the winter break I tested a number of fruit scone recipes until I settled on one that was just right. Not too cakey, not too dense and not too sweet – these scones can be eaten as is or drizzled with a glaze icing. I love the versatility and simplicity of this recipe – you can use whatever kind of fruit you like or what is in season. I have made them with rhubarb, cranberries and blueberries and they turn out great every time.
I kept the method traditional by cutting the scones into wedges. I feel like this is also the easier way to make them the first time and it prevents over mixing. These scones are great to have in the afternoon with a cup of tea (but I have also had them for breakfast with some jam).
- 2 1/2 cups all purpose flour
- 1/3 cup white, granulated sugar (plus more for garnish)
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1 Tbsp lemon zest (zest of 1 lemon)
- 1/2 cup unsalted butter, cold, cubed
- 1/2 cup heavy (35%) cream (plus extra for brushing)
- 1/4 cup milk
- 1 large egg
- 1 cup blueberries, fresh (or frozen)*
Lemon glaze (optional)
- 3/4 cup icing sugar, sifted
- 1 Tbsp lemon juice (about 1/2 a lemon)
- Preheat the oven to 375°F (190°C).
- In a large bowl, mix together the flour, sugar, baking powder, salt and lemon zest.
- Cut the butter into small cubes and add it to the flour. Break it up and mix in with the flour until a crumbly mixture forms (similar to breadcrumbs or cornmeal). Add in the blueberries.
- Crack the egg into a separate bowl and whisk. Add in the heavy cream and milk and mix until combined.
- Drizzle in the wet ingredients into the flour mixture and mix until a shaggy dough forms. Do not over mix.
- Transfer the dough onto a lightly floured surface and knead gently a few times. Pat into an 8-inch (20 cm) circle about 1- inch (2.5 cm) thick.
- Cut into 8 wedges and place on a parchment lined baking sheet. (Note: They will spread out a bit when they bake.) Brush the tops lightly with heavy cream and sprinkle with sugar.
- Bake for about 22-27 minutes or until light golden brown on top. Let cool completely before glazing.
- Whisk the icing sugar and lemon juice together and drizzle over the scones using a whisk or small spoon. Let the glaze set for an hour before serving.