Lemon Blueberry Scones - You Suck at Cooking (episode 78)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and can be dairy-free.

fresh blueberries

🥗Healthier: frozen blueberries

💰Cheaper: dried blueberries

Frozen blueberries are often more affordable and available year-round.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and moisture.

Start by making the American style scone, not the traditional Scottish scone.

Combine 2 cups of flour, 3 tablespoons of sugar, and 1 tablespoon of baking powder in a bowl.

Chop 3/4 of a cold stick of butter into small chunks and mix it into the flour mixture until it resembles coarse crumbs.

Add around 1 tablespoon of lemon zest to the mixture.

Mix in about 1.5 cups of blueberries, ensuring they are evenly distributed.

Create a well in the center of the mixture and pour in 1 cup of cream. If you want a cakier texture, use 1/2 cup of cream and add 2 eggs instead.

Gently mix the dough together, being careful not to overwork it.

Lightly flour a cutting board and transfer the dough onto it, kneading it slightly to bring it together.

Shape the dough into a rectangle or square about 1 inch thick.

Cut the dough into triangles and transfer them to a parchment-lined baking sheet, giving them space to spread.

Bake in a preheated oven at 400°F for about 20 minutes, but rely on browning rather than the timer to know when they are done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens