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Blueberry Scones

Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

For scones
  • 2 1/2 cups all-purpose flour not self-rising
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup sugar
  • Zest of one lemon
  • 1 stick cold unsalted butter cut into tiny pieces (if using salted butter omit 1/8 teaspoon of salt)
  • 1 egg
  • 1/2 cup ricotta cheese
  • 3 tablespoons milk
  • 1 1/2 cups fresh blueberries do not thaw the berries if you use frozen ones
  • 3 tablespoons heavy cream
  • Raw Sugar Granuals
For Glaze
  • 3/4 cup powdered sugar
  • Juice of 1/2 to 1 whole lemon

Method
 

  1. Preheat the oven to 400°.
  2. In the bowl of a stand mixer combine flour, salt, baking powder, baking soda, sugar and lemon zest. Using the paddle attachment mix for about 30 seconds to combine.
  3. Add in the cold butter and combine until the mixture resembles course meal. I like to use my hands to incorporate the butter.
  4. Add in the egg, ricotta, and milk. Mix to just combine.
  5. Add in the berries and mix. The dough will become wetter as the blueberries break up. This is fine and the finished dough will be fairly wet and sticky.
  6. Pour the dough onto a floured surface and shape it into a circle about 8 inches in diameter and 1 - 1 1/2 inches thick. Cut into 8-10 wedge shapes and place on a baking sheet.
  7. Brush each scone with cream and sprinkle with raw sugar.
  8. Bake 18-20 minutes until golden brown.
  9. Remove from the oven and allow to cool slightly while you make the glaze.
  10. In a small bowl combine powdered sugar and the juice of 1/2 the lemon. Stir well to form a glaze. If the glaze is too thick add additional lemon juice or water to thin it to a consistency that you like.
  11. Drizzle the glaze over the warm scones and enjoy.

Notes

To freeze scones:
After shaping the dough and cutting into wedges, place the raw wedges onto a cookie sheet. Place the cookie sheet into the freezer for about 20 minutes until the dough is firm and no longer sticky. Place the frozen scones into a freezer bag. To cook from frozen, simply remove from the freezer and place onto a cookie sheet while the oven preheats. Brush with cream and sprinkle with sugar. Cook as directed noting that cooking time may vary slightly due to the dough being frozen. Prepare a fresh batch of glaze if desired.