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It took me a while to like scones. But then I visited an LA diner and tasted their warm blueberry scones with lemon curd on the side…

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Soft Moist Blueberry Scones (yield: 14)

  • 3 cups (375 g) all-purpose flour
  • 2 tablespoons baking powder
  • ½ teaspoon salt
  • 1/2 cup (120 g) regular sugar
  • 1/2 cup (115 g) butter, at room temperature
  • 1 cup + 2 tablespoons (275 ml) low fat crème fraîche or sour cream
  • 2 teaspoons vanilla extract
  • Finely grated zest of 1 lemon
  • 5-7 oz. (150–200 g) fresh blueberries

 

Preheat the oven to 350 ˚F (180 ˚C).

Put the flour, baking powder, salt, sugar and lemon zest into a bowl and stir until well blended.

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Add the soft butter, crème fraîche or sour cream and vanilla extract. Stir until just blended.

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Fold in the blueberries.

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Use an ice cream scoop to make the scones and arrange them on a lined baking tray.

Bake in the preheated oven for about 30 minutes.

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Enjoy when still warm with some lemon curd, a cup of tea or coffee and maybe some company?

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2 Comments

    • Team Passion4Baking Reply

      Hi Alison Brown, preheat the oven to 350 ˚F (180 ˚C).

      -Team Passion4Baking

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