Cook Like Emily Rheingans of Mon Petit Cheri

Lemon-blueberry scones with a pop of flavor

photo by tj turner

Far too many American baked goods taste like one thing, and one thing only: sugar. But at Mon Petit Chéri bakery in the Seward neighborhood of Minneapolis, sweet treats also pack a serious flavor punch. Case in point: These lemon-blueberry scones, which have a crackly exterior texture created by an egg-white wash and raw-sugar sprinkle, offer a one-two hit of bright lemon and vibrant blueberry. They’re tender enough to eat on their own, but they’re also good coffee companions.

Lemon-Blueberry Scones

Makes 12-16 servings

  • 4 c. all-purpose flour
  • 1 c. sugar
  • 1 Tbsp. baking powder
  • 1 tsp. cream of tartar
  • 1 tsp. salt
  • 1 lemon, zested and juiced
  • 1 c. unsalted butter, cold
  • 1 c. sour cream
  • 1 tsp. baking soda
  • 1 egg
  • 1 c. frozen wild blueberries, thawed, drained and mixed with 1-2 Tbsp. flour
  • 1 egg white, for egg wash
  • Raw sugar, for garnish
  1. Preheat oven to 350 degrees.
  2. In stand mixer, add flour, sugar, baking powder, cream of tartar, and salt. Zest and juice lemon and add straight into bowl. Cut cold butter into small pieces and add to dry ingredients. Turn mixer on low and incorporate butter until it becomes the size of a pea or smaller.
  3. In the meantime, add baking soda to sour cream in a separate bowl. Once mixed, add egg.
  4. Once you have reached desired consistency for butter-and-flour mixture, slowly add wet ingredients while mixer is on low. When wet ingredients are incorporated, turn off mixer and detach bowl from stand. At this point, add blueberries. (If working with frozen blueberries, remember to thaw beforehand and mix with 1-2 Tbsp flour to insure dough doesn’t turn blue.)
  5. Portion into 4 oz. balls, or roll out and cut into desired shape. Brush with the white of one egg and top with raw sugar. Bake for 20-25 minutes, or until edges are golden brown and scones are cooked all the way through.