Layered blueberry and lemon scones
Makes: 8 scones
Time: 4-5 hours
Ingredients
for the blueberry compote
Frozen blueberries, 100 g
Sugar, 75 g
Lemon juice from 1/2 lemon (about 2-3 tbsp)
Lemon zest, 1 tsp
Water, 2-3 tbsp
Vanilla, 1 tsp
for the dough
Butter, 100 g
All purpose flour, 225 g
Sugar, 75 g
Baking powder, 1,5 tsp
Salt, 1/2 tsp
Greek yogurt (preferably 10% fat), 125 g (see notes)
1 large egg (about 50 g)
Lemon zest, 1 tbsp
Notes:
It’s important that you use full fat greek yogurt because it has the thickest texture. I also don’t use the yogurt whey when baking scones (whey is the liquid that forms on top of a tub of yogurt)
Method without photos
Let’s make the blueberry compote
Start out by making the blueberry compote. In a pot, add the frozen blueberries, sugar, lemon juice, lemon zest and water.
Cook on medium heat for about 10 minutes and mash the blueberries as well as you can whilst cooking.
It’s important that you cook the compote long enough, because if it’s too runny, it won’t stay in the scones.
You’ll know the compote is thick enough when 1 cm (0,4 inch) air bubbles start form on top and they don’t pop immediately, but stay for like 1-2-3 seconds. I know this is a weird way to detect if the compote is done, but I tested this recipe many many times and this is the best indikator I found without using a thermometer.
Add the vanilla and mix.
Pour the compote into a bowl and let it cool completely in either the fridge or freezer. This takes anywhere from 30 minutes to an hour.
When the compote has cooled it should be scoopable but very sticky. IF it is somehow too hard to scoop, you can add a TINY splash of water and mix it in.
Let’s make the scones
Cut your butter into small cubes and pop in the freezer for 15-30 minutes or until very cold but not frozen.
In a bowl, combine the all-purpose flour, sugar, baking powder, salt and lemon zest. I like to add this bowl with the ingredients into the fridge so it get’s nice and cold while the butter is chilling.
In a small bowl, whisk together the greek yogurt and egg. If the butter still needs more time to chill, you can also add the yogurt and egg mixture into the fridge.
The next part of the recipe has to be done quickly and everything should stay cold. If your butter starts melting, you can add everything to either the fridge or freezer and continue again once it’s back to being cold.
Once everything is cold, toss the butter in the flour and pinch it between your fingers until most of the flour reaches a sandlike texture but it should still have pea sized chunks of butter dispersed.
Make a well in the center of the flour and butter mixture and pour in the yogurt and egg mixture.
Mix it as well as you can with a spoon and then mix it gently with your hands.
This part is optional but I like to form a ball and wrap it in sarran wrap and let it cool in the fridge for anywhere from 15-30 minutes.
Flour your work surface and gently press down the dough into a rectangle. I make sure mine is somewhere between 1/2 - 1 cm (0,2 - 0,4 inches) in thickness.
Add half of the blueberry compote to half of the rectangle and cut the dough in half. Sandwich the two pieces together.
Now press the dough down gently and flatten it as well as you can. Try keeping the rectangular shape as well as you can.
Add the remaining compote on half of the dough and cut the dough in half again. Sandwich the two pieces again but don’t flatten the dough this time.
Wrap in sarran wrap and chill the dough in the fridge for 2-3 hours or overnight.
Preheat your oven to 175 C (350 F). It’s important that your oven is preheated before you bake scones otherwise they won’t rise and the butter will potentially leak.
Once the oven is hot, cut your scones (that are still cold, because you’ve JUST taken them out of the fridge) into 8 pieces, transfer to a baking paper lined tray.
Add an egg wash on op and sprinkle som pearl or demerara sugar on top.
Bake until golden or for about 20-25 minutes.
Enjoy hot from the oven. They also stay very good and soft for a few days when wrapped correctly.
Method with photos
Let’s make the blueberry compote
Start out by making the blueberry compote. In a pot, add the frozen blueberries, sugar, lemon juice, lemon zest and water.
Cook on medium heat for about 10 minutes and mash the blueberries as well as you can whilst cooking.
It’s important that you cook the compote long enough, because if it’s too runny, it won’t stay in the scones.
You’ll know the compote is thick enough when 1 cm (0,4 inch) air bubbles start form on top and they don’t pop immediately, but stay for like 1-2-3 seconds. I know this is a weird way to detect if the compote is done, but I tested this recipe many many times and this is the best indikator I found without using a thermometer.
Add the vanilla and mix.
Pour the compote into a bowl and let it cool completely in either the fridge or freezer. This takes anywhere from 30 minutes to an hour.
When the compote has cooled it should be scoopable but very sticky. IF it is somehow too hard to scoop, you can add a TINY splash of water and mix it in.
Let’s make the scones
Cut your butter into cubes and pop in the freezer for 15-30 minutes or until very cold but not frozen.
In a bowl, combine the all-purpose flour, sugar, baking powder, salt and lemon zest. I like to add this bowl with the ingredients into the fridge so it get’s nice and cold while the butter is chilling.
In a small bowl, whisk together the greek yogurt and egg. If the butter still needs more time to chill, you can also add the yogurt and egg mixture into the fridge.
The next part of the recipe has to be done quickly and everything should stay cold. If your butter starts melting, you can add everything to either the fridge or freezer and continue again once it’s back to being cold.
Once everything is cold, toss the butter in the flour and pinch it between your fingers until most of the flour reaches a sandlike texture but it should still have pea sized chunks of butter dispersed.
Make a well in the center of the flour and butter mixture and pour in the yogurt and egg mixture.
Mix it as well as you can with a spoon and then mix it gently with your hands.
This part is optional but I like to form a ball and wrap it in sarran wrap and let it cool in the fridge for anywhere from 15-30 minutes.
Flour your work surface and gently press down the dough into a rectangle. I make sure mine is somewhere between 1/2 - 1 cm (0,2 - 0,4 inches) in thickness.
Add half of the blueberry compote to half of the rectangle and cut the dough in half.
Sandwich the two pieces together.
Now press the dough down gently and flatten it as well as you can. Try keeping the rectangular shape as well as you can.
Add the remaining compote on half of the dough and cut the dough in half again. Sandwich the two pieces again but don’t flatten the dough this time. It should have a hight of about 2 cm or more (0,8 inches).
Wrap in sarran wrap and chill the dough in the fridge for 2-3 hours or overnight.
Preheat your oven to 175 C (350 F). It’s important that your oven is preheated before you bake scones otherwise they won’t rise and the butter will potentially leak.
Once the oven is hot, cut your scones (that are still cold, because you’ve JUST taken them out of the fridge) into 8 pieces, transfer to a baking paper lined tray. I like to cut the scones on the saran wrap for easier clean up.
Add an egg wash on op and sprinkle som pearl or demerara sugar on top.
Bake until golden or for about 20-25 minutes.
Enjoy hot from the oven. They also stay very good and soft for a few days when wrapped correctly.
