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BLUEBERRY LEMON SCONES


A well made scone is light and airy and just melts in your mouth. Slather on some jam or clotted cream and well, shut the front door! Bad scones didn't start out being bad, they just got worked over and kneaded into tough, hockey puck like, submission! They are actually quite easy to make. The key is not to over work them and use a gentle touch. While these are my favorite flavor combination, you could easily substitute two of the ingredients such as Cranberry-Orange, Cherry-Almond, Honey-Lavender, or whatever floats your scone-boat!

Ingredients

2 ½ cups all-purpose flour

2 tsp Baking Powder

½ tsp salt

1 TBS Sugar

7 TBS. Cold Butter

1 tsp lemon zest

¾ cup Dried Blueberries

1 egg

1 cup whole milk, ½ & ½, or cream

Juice of one lemon

1 cup confectioners’ sugar

Instructions

Preheat oven to 400. In a large bowl combine or sift together the flour, baking powder, salt, sugar, and lemon zest. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs. In a small bowl combine the egg and milk just until mixed.

Stir in the blueberries and then make a well in the center of your flour mixture and add in the egg and milk mixture all at once. Use a fork to stir together just until moistened.

Turn mixture out onto a floured surface. Knead gently by pressing and folding about 10 times until a bit smoother. It does not need to be perfect and the less handling the flakier and lighter your scones will turn out. Shape into a rectangle roughly about 6 by 14 inches. Cut scones into rectangles (no waste and reroll) or use a biscuit cutter if you prefer circles. Place scones a few inches apart on an ungreased cookie sheet. Brush the tops with more milk or cream and bake for 12-15 minutes or when tops are light golden brown. Meanwhile make the glaze. In a small bowl whisk powdered sugar and lemon juice till blended and to desired consistency. Remove cooked scones to a plate. Drizzle the still warm scones with glaze and a bit more lemon zest if desired. Note: I use half and half but I would not use skim milk, or definitely not margarine rather than butter.


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