Classic Blueberry Scones with Clotted Cream and Lemon Curd

Classic Blueberry Scones, an English quick bread like biscuits are to Southerners, baked up tall and fluffy, served with a Mock Clotted Cream and Homemade Lemon Curd.

The last time I went to Sam's I had bought a large container of blueberries. I was not eating them fast enough to keep them from going bad, so I began to think about what I could make with them for breakfast this morning.

Scones came to my mind. I think Ina Garner is the queen of making scones. I remembered Ina Garten's recipe for Orange Cranberry Scones that I had made for a women's event at our church.

I served them with Mock Clotted Cream mixed with the dried cranberries and they were a huge hit. Everyone loved them.

This time, I made Classic Blueberry Scones and served them with Mock Clotted Cream and topped them with Lemon Curd. 

The lemon with the blueberries makes for a great combination in flavors. The clotted cream is so easy to make. It is just 2 part heavy cream and 1 part cream cheese, and sweetened a little bit with powdered sugar. As Ina says, "how easy it that". 

I love it when she says that. The Lemon Curd is just as easy. I made it in the microwave and stirred it in 60 second intervals, which goes really fast. 

All the recipes are listed below. 

Classic Blueberry Scones

4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus additional for sprinkling
2 tablespoons baking powder
1 teaspoons salt
3/4 pounds cold butter, diced
5 large eggs, lightly beaten
1 cup cold heavy cream
1 cup fresh blueberries

1 egg beaten with 2 tablespoons water or milk, for egg washPreheat oven to 400 degrees F. 

In the bowl of an electric mixer using the paddle attachment, combine 4 cups flour, 2 tablespoons sugar, baking powder, and salt. 

Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. 

Combine until just blended. Toss the blueberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.

Transfer the dough out onto a well-floured surface and be sure it is well combined. 

Flour your hands and rolling pin and roll the dough 3/4-inch thick. 

The lumps of butter should be visible in the dough. 

Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make them triangle. Place on a baking sheet lined with parchment paper.

Brush the tops with egg wash. Sprinkle with sugar and bake for 20-25 minutes or until the outside light golden brown and the inside is fully baked. Serves 14-16.

Mock Clotted Cream

1 cup heavy whipping cream
4 oz cream cheese, softened at room temperature
2 tablespoons powdered sugar

1 teaspoon vanillaIn the bowl of an electric mixer using the wire whisk attachment, whip the heavy cream until slightly thick. Add the powdered sugar, cream cheese, and vanilla and whip to a thick consistency. Pour into a medium size bowl. Serve immediately or place in the refrigerator to serve later.

Lemon Curd

1 cup sugar
1 tablespoon lemon zest
1 cup fresh lemon juice
4 egg yolks, lightly beaten

1/2 cup butter, cubedIn a microwave-safe bowl, whisk together the sugar and eggs until smooth. Stir in lemon juice, lemon zest and butter. Cook in the microwave for 6-8 minutes, one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. Remove from the microwave, and pour into medium size bowl. Makes 1 1/2 cups.

Cook's Note:  Blueberry Scone recipe adapted from: 1999 The Barefoot Contessa Cookbook
                       Lemon Curd recipe adapted from: myrecipes.com