Tuesday, October 4, 2016

Lemon Blueberry Scones

Scone deliciousness!

Check that out.  Check THAT out.

How could you not want to sink your teeth into one of these?  I have to admit, I stayed away from scones for years because I thought they were dry and crumbly.  Then I was introduced to real scones.  Scones that were moist and delicious.  After that, I had to find the perfect recipe, and I think I did.  I knew there was a world of options for additions to the basic dough that could transform it into something special.  

My last post was about Butter Coffee.  Conveniently, a scone will gladly snuggle right up next to your mug and put a smile on your face.

Here ya go.

3 T. sugar
Zest from one lemon (optional)
2 C. flour
1 T. baking powder
½ tsp. salt
6 T. unsalted butter, cold (or even frozen)
1 C. heavy cream (or milk)
1 C. (ish) blueberries, frozen or fresh

Preheat oven to 400 DEGREES
Loves me some parchment paper!
Parchment paper is awesome.

Line a baking sheet with parchment paper.

In a large bowl, add the lemon zest and sugar, and rub together with your fingertips
Add sugar and 2 T. lemon juice

Into the same bowl, SIFT flour, baking powder, salt.

flour, baking powder, salt, sift

And here comes a smarter way to prep your butter for all your baking.

Grate your butter!GRATE YOUR BUTTER.

Directly into your dry ingredients, grate your butter then gently toss it with the dry ingredients.  TOSS IT, don’t mix it.  Your butter will stay separated just like you want it!

butter, tossed, blueberries, tossed, happy!
Add the blueberries and toss so they are also covered with the dry ingredients.  (You can sub any berry you like.)

Pour the cream (or milk) and toss/fold with one hand until it starts to come together.


Dough, be gentle!

Once it is together, dump it onto a clean counter dusted with flour.  You want to form it into a circle, around 8-10 inches in diameter, then cut into 8 pieces.  Transfer to baking sheet and bake until golden, 15-20 minutes.  Remove and allow to cool completely.

Transfer to cooling rack and put back on the parchment-papered pan.

Baked, cooled, drizzled.  Mmm...
1 C. powdered sugar
2 T. lemon juice (use juice from lemon if you used one for zest)
SIFT the powdered sugar, then add the lemon juice.  You can mix it with your fingers!  If you want a thicker glaze, add a bit more powdered sugar.
Using your hand, drizzle glaze over the scones.

Taste test one of these and you’ll want to whip them up all the time!  Once you get the recipe down it really doesn’t take long to make, which can be dangerous ;)

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