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15Ingredients
35Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1/2 cup heavy whipping cream (– very cold)
- 2 Tbsp. powdered sugar (– use a bit more if you like it sweeter)
- 3/4 cup sour cream (mascarpone cheese)
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 2 tsp. baking powder
- 1/2 tsp. table salt
- 6 Tbsp. unsalted butter (cold, cut into small cubes)
- 1 cup blueberries
- 3 Tbsp. lemon zest
- 3/4 cup heavy cream (cold)
- 1 egg (large)
- 2 tsp. vanilla extract
- 1 Tbsp. heavy cream (cold)
- 2 Tbsp. sanding sugar (optional)
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Reviews(4)
Amy 2 years ago
Didn’t use lemon. Shredded half lb butter for a double batch. More sugar would be nice.. Fresh bake were excellent. Will see how frozen do. New fav scone recipie.
Christina Riley 2 years ago
Yummy!! I did not feel like the lemon zest so I added lemon juice to the liquid mix. I also did not have heavy cream but used almond milk instead. It was delicious!! I made a lemon glaze separately!! Yum!
Paula Johnson 3 years ago
I made these, and as the recipe writer states they are moist and light...and tasty....but my batter was too soft to roll out so I dropped them from a spoon. I also did not have parchment paper which might have provided some resistance, so my scones look more like muffin tops. Overall these are very good, but not scone-like. I could have put the batter in muffin tins and made equally delicious muffins.
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connie capdeboscq 5 years ago
Light and tasty. I used frozen blueberries I had in the freezer and they tasted like I had just picked them. I didn’t over work the dough and they were tender and light!