Blueberry Lemon Cream Wedges
In short: Flaky, tender cream wedges studded with blueberries and scented with lemon zest, shaped by hand and cut like a pie. Ready in 40 minutes. It takes about 40 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 300 kcal
These tender wedges use the scone method: cold butter rubbed into flour, a splash of cream and a light hand. Blueberries and lemon zest keep the flavor fresh, and cutting the dough into wedges means no cutter to wash and no scraps to re-roll. They are best the day they are baked, split and spread with butter or jam, with a pot of tea.
Instructions
- Heat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Whisk the flour, granulated sugar, baking powder, salt and lemon zest in a large bowl. Add the cold butter and rub it in with your fingertips until the mixture looks like coarse crumbs with a few pea-sized pieces left.
- Toss in the blueberries. Whisk the egg with the 120 ml of cream and stir it in with a fork until a shaggy dough forms.
- Tip the dough onto a floured counter and press it together, kneading only 3 or 4 times. Pat it into a round about 18 cm (7 inches) wide and 3 cm (1 1/4 inches) thick.
- Cut the round into 8 wedges with a floured knife and place them 3 cm (1 inch) apart on the sheet. Brush the tops with the extra cream and sprinkle with the coarse sugar.
- Bake for 18 to 22 minutes, until the wedges are deep golden on top and bottom and a toothpick in the center comes out clean.
- Cool on the sheet for 10 minutes, then serve warm with butter or jam.
Tips
- Keep the butter, cream and berries cold. Warm butter melts into the flour and gives dense wedges instead of flaky ones. Chill the shaped dough for 15 minutes if your kitchen is warm.
- Use frozen berries straight from the freezer so they bleed less into the dough.
Questions and answers
How are cream wedges different from scones?
They use almost the same method. Cutting the dough into wedges means there are no scraps to re-roll, which keeps the dough tender and flaky.
Can I freeze the unbaked wedges?
Yes. Freeze the cut wedges on a tray, then bag them for up to 2 months. Bake from frozen at 200°C (400°F) for 24 to 28 minutes.
Can I use milk instead of cream?
Yes, but the wedges will be less tender. Use cold whole milk and raise the butter to 100 g (7 tbsp).
How long does it take to make Blueberry Lemon Cream Wedges?
About 40 min in total: 20 min of preparation and 20 min of cooking.
How many calories are in Blueberry Lemon Cream Wedges?
About 300 kcal per serving, with 5 g of protein, 35 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 300 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 35 g |
| Fat | 16 g |
| Fiber | 1 g |
| Sugar | 10 g |
| Sodium | 210 mg |
Estimated values, calculated from the ingredients.
