Wild Blueberry Scones

Episode 39 of the Kilted Chef features delicious wild blueberry scones with a homemade lemon curd topping.

These delicious little pastries make for an excellent breakfast, or a tasty after dinner dessert. Watch the full video, and follow along at home!


YIELDS:

6 SERVINGS

PREP TIME:

0 HOURS 10 MINS

COOK TIME:

0 HOURS 25 MINS

TOTAL TIME:

0 HOURS 35 MINS


INGREDIENTS

Lemon curd

  • 1/2 cup butter

  • One generous Tbsp lemon zest

  • 1/2 cup fresh lemon juice

  • 1 cup sugar

  • 3 whole eggs

  • 3 egg yolks

Wild Blueberry Lemon scones

  • 2 cups all-purpose flour

  • 1/4 cup sugar

  • 1 tbsp baking powder

  • 1/2 tsp salt

  • 6 tbsp butter Frozen and grated

  • 3 tbsp lemon zest

  • 3/4 cup buttermilk

  • 1 egg

  • 1 cup wild blueberries

  • 1 tbsp buttermilk

  • 2 tbsp raw sugar

DIRECTIONS : Lemon Curd

Melt the butter in a heavy-bottomed pan, add the lemon juice, lemon zest and sugar, then stir to combine and cook until the sugar dissolves.

Quickly whisk in the eggs in the egg yolks and cook until the lemon curd gets hot and thick. Do not boil. Strain the lemon curd through a sieve and cool to room temperature. Refrigerate until chilled

DIRECTIONS : Wild Blueberry Scones

Combine the all-purpose flour, sugar, baking powder and salt in a bowl. Add the Frozen grated butter and combined with a fork. In a separate bowl combine the lemon zest, buttermilk, egg, and vanilla. Mix well and add to the dry mixture. Mix until combined then fold in the wild blueberries.

At this point the scones can be put into a cast iron skillet and scored, or the dough can be turned out onto a floured surface, at which point you will pat it into a round that is 1 inch thick. Cut into 6 individual pieces and place on a parchment lined baking sheet. Brush the top of each scone with the one tablespoon of heavy cream and dust with the raw sugar. Bake in a preheated 400-degree oven for 25 minutes or until golden brown.

Previous
Previous

Wild Blueberry Rhubarb Custard Pie