Golden Plum Personal Chef Services
|Posted on May 25, 2020 at 9:55 PM|
Chef Susan Ytterberg- Blueberry Lemon Sourcream Scones!
This is blueberry season! It's the time of year the stores are filled with baskets overflowing with these little beauties and you're wondering- what can I do with these? Well, you can do a lot! You can make a blueberry pie, put blueberries over your cereal, add them to pancake batter.. there are SO many options! But what about making blueberry scones? Easy and delicious!
Credit for the original recipe inspiration for "Lemon Rosemary Scones" goes to Seriouseats.com. It is a beautiful recipe on it's own right and you can find it online if interested. I love it!
But from that recipe though I have changed it to make it my own with blueberries and a couple other tweaks. I have a video of the recipe but need to load it still. My recipe is below:
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup sugar
Lemon peel (zest only not the pith) of 1 whole lemon
5 tbsp cold butter, salted or unsalted- up to you
2/3 cup sour cream
1 tbsp 1/2 & 1/2 cream
Lemon juice- 2 tbsp which about 1 whole lemon's worth of juice
1 cup blueberries- cleaned and de-stemmed (fold into mixed dough)
1 egg beaten to coat scones before baking to give an egg wash and provide gloss to baked scones
Sugar to sprinkle over scone coated with egg wash