Wednesday, July 18, 2012

Lemon Blueberry Scones

Another great breakfast, brunch or snack recipe to share...  This was my very first scone baking experience and I must say they are surprisingly simple, fast, and delicious.  Scones are essentially lightly sweetened biscuits as far as how they are made.  You can jazz them up with your favorite flavors or mix-ins.  I particularly loved the tangy-sweet lemon glaze on these.  This is a Tyler Florence Recipe courtesy of 
Makes somewhere between 10 and 24 scones depending on your shape/size preference


2 cups flour (I used white-wheat)
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, COLD, cut into small chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones

Preheat oven to 400 degrees.  Combine dry ingredients in a bowl.  Add the cubed butter and work into the flour mixture using a pastry cutter or two forks.  A pastry cutter makes this super easy- I highly reccomend you pick one up at Walmart for $3 if you don't have one.

Once the butter has been cut up into tiny pieces and incorporated- you're done.  The mixture should resemble course sand.  Next gently fold in the blueberries with a spoon- taking care not to mash them up much or you'll have purple scones. 

Lastly- make a well in the center and add the heavy cream.  Stir gently to combine.  Turn the dough out onto a clean countertop or cutting board dusted with flour and form the dough into a rectangle about 1 inch thick x 2-3 inches wide. 

At this point you can use a dough scraper or large knife to cut the scone into any shape you like.  I made 3 x 3 inch squares and then cut them in half at a diagonal to make mini triangles.  This is a bit tricky and I found I ended up slicing through the blueberries but as long as you use a large, sharp knife, its not too messy.

Note: You want to work fairly quickly- don't overhandle the dough. The key to super flaky scones is making sure the butter is still cold when they hit the oven.

Place the scones on an ungreased cookie sheet and brush the tops with more heavy cream.  If you want to forego the glaze- a healthy dusting of raw or turninado sugar over the top would be a great alternative.

Bake the scones for 15-20 minues until lightly golden brown.  Meanwhile, you can prepare the glaze.

Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 tablespoon unsalted butter
1 lemon, zest finely grated

I did the glaze in the microwave but a double boiler works too.. Combine the all ingredients in a glass bowl and stir to combine.  Microwave for 30 seconds- then whisk again until smooth.  The glaze will thicken as it sits.  I have found that the thicker it is when you coat the scones- the better.  It should almost be difficult to spread over the top so it barely slides over the edges to coat the scone.  If its too thin- you'll lose most of it as it drains right off the sides.
Let the scones cool completely - at least 20-30 minutes - before glazing.  I set them on a cooling rack over a foil lined baking sheet to catch the run off glaze.  Yon can either dunk the tops right into the glaze or spoon the glaze over the scones- whichever you prefer. 

Let the scones set for 45 minutes or so for the glaze to harden.  I think these are best served the day of while the edges are still crisp and the insides light and fluffy.  Placing them in an airtight container caused them to soften a bit under the glaze.
These would be delicous with any fresh summer berry or substitute dried fruit year round.  Spice them up with cinnamon, nuts or even chocolate chips.

1 comment:

  1. Enjoying one of these right now! Thanks for the recipes - I made the scones and strata to take to friends who just had a baby.