The horror! To assume I wouldn’t eat blueberries as a baby. Had that aversion continued, I’d have missed out on these great, tender, flaky blueberry lemon scones. (This can be the perfect recipe I’ve examined but.) The blueberry lemon scones themselves have a pillowy texture that contrasts with the crisp edges; the candy and lemony hints give solution to blueberry. The glaze is good, particularly if these are a teatime deal with, however I sprinkled my scones with demerara sugar earlier than baking and that was actually all they wanted as a breakfast scone.
Whereas I take advantage of an analogous folding approach for pie crusts, I haven’t seen it used for scones earlier than and it did make an enormous distinction within the texture and flakiness. I put the dough on a silicone mat (parchment would additionally work) which helped with the folding. I baked 4 of the scones and froze the opposite 4, which additionally labored fantastically.
