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Blueberry Scones

Print Recipe
Prep Time 20 mins
Cook Time 20 mins

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

Instructions
 

  • Preheat the oven to 400°.
  • 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.
  • Add in the cold butter and combine until the mixture resembles course meal. I like to use my hands to incorporate the butter.
  • Add in the egg, ricotta, and milk. Mix to just combine.
  • 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.
  • 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.
  • Brush each scone with cream and sprinkle with raw sugar.
  • Bake 18-20 minutes until golden brown.
  • Remove from the oven and allow to cool slightly while you make the glaze.
  • 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.
  • 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.