Prior to last week, I had only rarely had a scone and they were always a dry, crumbly and plain. I truly never understood the appeal. Then last week I saw some at a local farm stand that looked so delectable I decided to give Tham a try again. THEY WERE DELICIOUS!!!!!! So I started searching for the perfect recipe and I found one that with a few tweaks is so YUMMY! They are sweet, tangy and filled with bursts of blueberry flavor. Don’t forget the glaze!
GLAZED LEMON BLUEBERRY SCONES adapted from LOVE NERDS
SCONES yields 8 scones
2 cups flour
1/4 cup + 1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons COLD butter
1/2 cup WHOLE milk
1/4 cup FRESH lemon juice (about 3 lemons)
2 tablespoons FRESH lemon zest
1/4 teaspoon PURE Vanilla extract
1/4 teaspoon PURE Almond extract
1 cup FRESH plump blueberries
- Preheat oven to 400°.
- Sift together the flour, sugar, baking powder, and salt.
-
Dice the COLD butter into smaller cubes. You can also use a box grater to make pieces a bit smaller.
- Cut the butter pieces into the dry ingredients until it all resembles coarse wet sand.
BE PATIENT! It might take a little time but the butter will break down into the mix. - Stir in milk, vanilla, lemon juice and lemon zest until moistened. **see note**
- Pat the dough into an even layer on your floured work surface.
- Sprinkle the dough with the blueberries, and GENTLY fold the blueberries into the dough without squishing them.
- By hand, form the dough into a rectangle 1 inch thick. Once again be careful not to break the blueberries.
- Cut the rectangle in half making 2 squares.
- Cut each square diagonally in both directions so you have 4 triangles.
- Place scones 2 inches apart onto a parchment or silpat lined baking sheet.
- Bake 15-17 minutes or until golden brown.
- Cool slightly and drizzle with Lemon glaze.
LEMON GLAZE
1/2 cup powder sugar
1 tablespoon FRESH lemon juice
Pinch of lemon zest
- Whisk ingredients in a small bowl, adjusting lemon juice to taste and to get the consistency you need: a little more lemon juice for thinner glaze and a little less lemon juice or more powdered sugar for a thicker glaze.
NOTE**: If your dough is a little dry I use ice cold vodka in the dough to make it come together. The vodka will evaporate during the baking process.
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