Tuesday, August 6, 2013

Recipe: Blueberry Lemon Scones

My coworker gave me a quart of blueberries and I immediately wanted to make scones.  I figured blueberries and lemons would be the perfect combination.  A good scone should hold up well on it's own, that is, you shouldn't need butter or jam or a sweet glaze in order to make it taste good.  I decided to make a glaze for mine anyway.  Even though it isn't neccessary, I liked that extra sweet/tart combination on top and I left several scones unglazed as well. 
Cast of Characters:  Flour, sugar, baking powder, lemons, blueberries, powdered sugar, heavy cream, salt, unsalted butter

Mix 2 cups flour, 2 tablespoons granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon of salt together.
Cut the butter into the flour mix  using a pastry cutter

The mixture will be coarse and you'll have pea-shaped crumbles when it's thoroughly mixed.

Wash and inspect your blueberries before you put them in the flour mix.  Mine had some organic materials still attached!  You need about 1 cup of blueberries, more or less depending on your taste.

Using a rubber spatula, gently fold the blueberries into the flour mix being extremely careful not to break the berries.  Blue scones might not be so appealing to everyone!
Squeeze in the juice of 1/2 a lemon

And add the zest of 1/2 a lemon

Make a well in the center of the flour mix and add 1 cup heavy cream.  Gently fold to incorporate all the ingredients.  It will still be kinda crumbly.

Dump the contents out on a lightly floured pastry board and press out into a circle about 1/2"-3/4" thick, depending on your size preference.  Mine was 1/2" thick.

Using a pizza cutter, slice the scones into wedges.

Onto the baking sheets...

Brush the tops with more heavy cream before tossing the sheets into the oven for 15-20 minutes at 400°

While those are baking, mix 3/4 cup powdered sugar, 2 tablespoons heavy cream, the juice of 1/2 lemon, and the zest of a whole lemon in a smaller bowl.  This is your glaze and it is glorious!

They come out of the oven nice and golden like this.  Allow them to cool slightly before drizzling the glaze over the top.



A printable version of this recipe is here (opens in a new window).  I hope you enjoy the recipe.


Blueberry Lemon Scones
2 cups all-purpose flour
2 T granulated sugar
1/2 t salt
1 T baking powder
6 T unsalted butter
1 cup blueberries
zest of 1/2 lemon
juice of 1/2 lemon (approx 1 T)
1 cup heavy cream + a bit more to brush the tops
Lemon Glaze (Optional):
3/4 cup powdered sugar
juice of 1/2 lemon (approx 1 T)
zest of 1 lemon
2 T heavy cream
Sift flour, granulated sugar, salt, and baking powder together in a bowl. Cut the butter into the flour mixture using a pastry cutter or two forks until crumbly. Gently fold in the berries being careful not to smash them. Make a well in the center of the flour mixture and add the lemon zest, lemon juice, and heavy cream. Gently fold to incorporated the wet ingredients with the dry ingredients. The dough will be crumbly. Dump the contents onto a lightly floured pastry board and press into a circle about 1/2"-3/4" thick. With a pizza roller, cut the dough into triangles and place on a baking sheet. Brush the tops of the scones with heavy cream before baking. Bake at 400° for 15-20 minutes until golden brown.
While those are baking, prepare the optional lemon glaze. Whisk powdered sugar and second amounts of lemon juice, lemon zest, and heavy cream in a bowl. Allow the scones to cool a bit before drizzling the glaze over the top.
Makes 8-12 depending on thickness.

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