Blueberry Scones with Lemon Curd
This recipe calls for 16 tablespoons of butter, but only 10 tablespoons will be used. The butter is frozen and grated. To keep the butter extra cold, only half of the stick of butter is grated so that the warmth from your hands doesn’t warm the butter being grated. You can store the remaining butter in the refrigerator for later use. It’s important to work quickly as you make the dough so it stays very cold. Serve with Lemon Curd.
Adapted from Cook’s Illustrated
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Category: Breakfast
- Diet: Gluten Free
Ingredients
Units
- 16 tablespoons unsalted butter (2 sticks, frozen)
- 1/4 cup whole milk
- 1/4 cup sour cream
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup coconut sugar, divided
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon Celtic sea salt
- 1 1/4 teaspoons unflavored gelatin
- 1 1/2 cups frozen blueberries (not thawed)
Instructions
- Preheat oven to 425ºF and adjust rack to middle position. Using a knife, score each stick of butter at the 4 tablespoon mark. Grate frozen butter, place in a bowl and put the bowl of butter back in the freezer until ready to use. Melt 2 tablespoons of remaining butter and set aside. Whisk milk and sour cream in a measuring cup and place in the fridge until ready to use. Sift almond flour, coconut flour, 1/3 cup coconut sugar, baking powder, baking soda, sea salt and gelatin over a medium mixing bowl. Add frozen butter and toss gently with your hands until incorporated (about 6-8 tosses). Pour cold milk mixture into flour mixture and fold with a spatula until incorporated.
- Flour a clean, flat surface with coconut flour. Place the dough on the floured surface and using a rolling pin, roll the dough into a 12×12-inch square. Pour the frozen blueberries on top and spread them evenly across the dough. Gently press the berries into the dough. Using a bench scraper, gently loosen the dough from the work surface. Roll the dough into a log (the dough may come apart a bit, this is ok, just press the torn pieces back together). When the dough is in a log, press the dough to form a 4 x 12-inch rectangle. Cut the dough into four square pieces and then cut each piece in half to from 8 triangles. Place each scone on a baking sheet lined with parchment paper. Using a pastry brush, brush each scone with butter and sprinkle with remaining coconut sugar. Place the baking sheet with the scones in the freezer for 5 minutes. Bake the scones for 20-23 minutes, or until golden brown on top. Cool to room temperature. Using a spatula, transfer a scone to a serving plate. Serve with clotted cream (or whipping cream) and lemon curd.
Nutrition
- Serving Size: Serves 8