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» Pale Yellow

Cream together butter and sugar until pale yellow.

Lemon Blueberry Scones

Tracy Byrne

Sometimes you just need to have a weekend marathon of Downton Abbey, and any marathon that involves a British period piece require scones.  It's like a law or something.  After our taco dinner salads, we needed something sweet the next day to continue our marathon.

These scones are more biscuit like than muffin like, which I love!  They are not too sweet and and definitely delicious with the little bursts of blueberry throughout.  All the cream makes for a very tender scone!  Scones are easy to throw together and require minimum equipment.

If you read my last post about Downtown Abbey it should be clear how obsessive I am.  Season three is set to begin showing in September, I cannot wait!!!

Print the recipe.

Lemon Blueberry Scones Recipe from Baking Illustrated, page 58 Yield - 8 scones

2 cups flour 1 tablespoon baking powder 3 tablespoons sugar 1/2 teaspoon Kosher salt 5 tablespoons cold butter cut into small pieces 1 teaspoon lemon zest (1 lemon) 1/2 cup blueberries 1 cup heavy cream

  1. Preheat the oven to 425 F and line a cookie sheet with parchment paper.
  2. Whisk together the flour, powder, sugar, and salt.
  3. Use a pastry blender to combine the butter and lemon zest into the flour.  Cut the dough until the mixture resembles coarse crumbs.
  4. Gently toss in the blueberries.
  5. Add the cream and mix with a spatula until just combined.
  6. Pour the whole mixture on the counter and knead lightly to bring together.  Don’t overwork the dough, it’s going to be crumbly, just let it be.
  7. Push the dough into a circular shape and cut into 8 pieces.  Place each piece on the parchment paper.
  8. Bake for 15 minutes or until the tops are golden brown.  Let cool on a wire rack.