1 pint North Bay Blueberries
4 cups AP flour (plus ¼ cup for berries)
¼ cup caster sugar (or granulated)
2 tbsp baking powder
4 tsp milk powder
2 tsp salt
Zest of 1 lemon
3 sticks butter, cut into small pieces
and frozen
4 eggs plus 1 egg yolk
1 cup cold heavy cream
Decorator sugar (or sugar in the raw)
for finishing, optional
Glaze
1 cup confectioners sugar
Juice of 1 lemon
Prep Time: 30 mins
Cook Time: 25 mins
Servings: 8–12 scones
1 In a small bowl, combine sugar and lemon zest, then mix to infuse the sugar with the lemon zest oil. Place flour, infused sugar, baking powder, milk powder, and salt into a bowl of a stand mixer with a paddle attachment.
2 Start mixer to combine dry ingredients and start adding cold butter pieces, and mix on low until butter is small pea-sized and covered in flour.
3 In a small bowl, add cold eggs and cream and whisk to combine. Pour into the flour/butter mixture and mix until just combined.
4 Toss blueberries in ¼ cup flour and add to dough, mixing just until combined. Do not overmix. Dough will be sticky.
5 Carefully scrape dough onto a floured surface and make two round mounds with the center slightly higher than the edges. Cut each round into 4–6 pieces, depending on how big you want your scones. Place on a parchment-lined baking sheet, a couple of inches apart, and freeze for at least ½ hour.
6 Brush tops of frozen scones with egg wash and sprinkle with decorator sugar.
7 Bake both trays in a 380º F oven for 15 minutes, lower the heat to 350º F, and rotate trays. Bake an additional 10 minutes.
8 While baking, make a glaze by combining confectioners’ sugar and lemon juice until a smooth glaze. Add water one tsp at a time if it is too dry and stir to make a smooth drizzle.
9 When scones are cooled, drizzle with glaze and let set up. Serve the same day for best results or bake scones individually from frozen. Enjoy!
To learn more about North Bay Produce, visit www.northbayproduce.com
