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Blueberry Lemon Scones

Blueberry Sauce
Yield: 8 wedges, 4 x 5 inches / 16 wedges, 2 x 3 inches

Ingredients

Instructions

  1. Combine the flour, 3 ounces (85 g) granulated sugar, the baking powder, and the salt in a mixing bowl. Reserve approximately 1/4 cup (60 ml) cream. Add the remainder of the cream, together with the honey and the reserved fruit, to the dry ingredients. Mix by hand only until the ingredients come together in a smooth dough. Do not over mix.
  2. Gently form the dough (do not kneed it) into a mound in the bottom of the bowl. Cover the dough and set aside to relax for 5 minutes.
  3. Knead the dough into a rolled loaf to tighten the gluten. Press or pat the pieces out to form a log, about 15 inches long and two and a half inches deep.
  4. Cut into two and a half inch triangles. Brush the top of each wedge with some of the reserved cream. Sprinkle the pieces with granulated sugar. Bake at 425°F (219°C) for approximately 15 minutes.