Lemon & Blueberry Scones

This recipe goes SO HARD. They’re amazing fresh out of the oven, or the next day with a mug of tea or coffee. The lemon extract is optional since it can be hard to find at the grocery store but I make my own at home and it adds a really lovely lightness to these scones (I’ll post extract recipes soon, they are SO easy to make). You can also just double down on the lemon zest if you don’t want to bother with extract. The star of the show here is the blueberries: I pick several pounds at a local farm every summer and freeze them in ziploc bags to use throughout the cold months. Berries from the grocery store will do fine, but give them a taste before using to see how tart or sweet they are- you can adjust the sugar in the scones accordingly. Also if they’re fresh, stick them in the freezer right before you start on this recipe to give them a chance to firm up- that’ll keep them from squishing and bleeding while you form the scones. Finally, that rich vanilla bean mascarpone is my answer to the Brits’ clotted cream- I could eat this stuff by the spoon.

Ingredients

Scones

• 8 tbsp unsalted butter, frozen

• 2 tbsp unsalted butter, melted

• 8 oz (2 cups) blueberries (frozen)

• 1/4 cup milk

• 1/2 cup plain yogurt, preferably Greek

• 10 oz unbleached flour

• 3 1/2 oz granulated sugar (plus some for finishing)

• 1 3/4 tsp baking powder

• 1/4 tsp baking soda

• Zest of one lemon

• 1 tsp vanilla extract

• 1 tsp lemon extract (optional)

• 1/2 tsp salt

Vanilla Bean Mascarpone

• 6 oz mascarpone

• 1 tsp vanilla bean paste

• 2 tsp powdered sugar

Instructions

1. Chop the 8 tablespoons of unsalted butter into small pieces- about the size of your fingernail- on a plate and leave it in the freezer with your blueberries while you create your base.

2. Combine your flour, sugar, baking powder, and baking soda in a mixing bowl and whisk well to combine.

3. Remove your butter from the freezer and quickly work it into the dry ingredients with your fingers or a pastry cutter until the butter is entirely incorporated into the flour, but still frozen- if this starts to feel sticky or moist, your butter is melting, stick the whole bowl in the freezer for half an hour before you continue.

4. In a small bowl or measuring cup, combine your milk, yogurt, and lemon zest, then pour it into the flour and butter mixture along with the vanilla and lemon extracts.

5. Mix with a spoon to combine, then tip it out onto a floured workspace.

6. Knead the dough until it begins to hold together, then roll it out to about 1/4 inch thick with a floured rolling pin.

7. Fold the dough into thirds like a letter, then again lengthwise so that it’s a square, place it on a floured plate, and return it to the freezer for a few minutes.

8. Reflour your work surface and rolling pin, retrieve your square of dough, and roll it out into a square once again.

9. Retrieve your blueberries from the freezer and spread them all over your dough, pressing them in firmly so that they don’t roll around.

10. Take one end of the dough and roll it into a log, then firmly push in on both ends to compact it a little. You should end up with a chubby rectangle about 7 inches long.

11. Use a large knife or a bench scraper to cut the log into 5 relatively equal chunks, then cut each of those in half. You can gently manipulate each one with your hands to compact them slightly and press the blueberries at the edges further in.

12. Preheat your oven to 400 degrees F, and place the scones onto a baking sheet lined with parchment paper, at least an inch apart. Use the two tablespoons of melted butter to brush the tops and sides, then sprinkle them each with a pinch of granulated sugar.

13. Bake them on the middle rack for around 20 minutes or until they’re golden brown.

14. While the scones bake, combine the mascarpone, vanilla bean paste, and powdered sugar in a small bowl and mix vigorously with a fork or small whisk. Leave it in the fridge to chill until you’re ready to use it.

15. I like to arrange the scones with a small dish of the mascarpone for each person to serve themselves, but you can also let the scones cool, then frost the tops of each one with the mascarpone before serving. Enjoy!