Ingredients
Scale
- 250 g or 1 ¾ cups frozen blueberries
- 21 g or 3 tbsp confectioners’ sugar
- 360 g or 3 cups all-purpose flour
- 170 g or 6 oz unsalted butter, cut into 1.25 cm or ½-inch pieces, divided and kept chilled
- 66 g or ⅓ cup granulated sugar
- zest of 1 lemon
- 15 ml or 1 tbsp baking powder
- 1 ml or ¼ tsp salt
- 255 ml or 9 oz milk
- 1 large egg
- 1 large egg yolk
Instructions
- Preheat the oven to 200°C or 400°F (190°C or 375°F convection). Line a rimmed baking sheet with parchment paper.
- In a small bowl, toss the frozen blueberries with the confectioners’ sugar. Return to the freezer until needed.
- In the bowl of a food processor, pulse together the flour, granulated sugar, lemon zest, baking powder, and salt.
- Add half of the chilled butter and pulse until fully incorporated (about 15 seconds). Add the remaining butter and pulse until the butter is reduced to pea-sized pieces (12 to 15 pulses).
- Transfer the flour mixture to a large bowl and gently stir in the blueberries.
- In a small bowl, whisk together the milk, egg, and egg yolk.
- Make a well in the centre of the flour mixture and pour in the milk mixture. Using a rubber spatula, gently stir by scraping from the edges of the bowl and folding inward until a shaggy dough forms with a few dry bits remaining. Do not overmix.
- Turn the dough onto a generously floured surface. Flour your hands well — this is admittedly a slightly messy enterprise. Knead the dough briefly, just until it comes together (about 3 turns).
- Using floured hands and a bench scraper, shape the dough into a rectangle approximately 4 cm or 1½ inches thick. Using a 6 cm or 2½-inch round cutter, cut out 12 scones, reshaping the dough as little as possible.
- Bake for 16 to 18 minutes, or until the tops are lightly golden.