Blueberry Scones!

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This is a little late, but since it calls for frozen blueberries, pull out those wonderful little fruits you picked this summer and saved for just this occasion

I found this on Pinterest and here is the original website.

This recipe is wonderful and I received many compliments when I brought a couple batches in to work for a special breakfast. It is really easy to make if you don’t mind getting your hands a little messy and totally worth it.

Here are a few tips:

I used a pastry cutter to cut the butter into the flour instead of using my hands. I am sure it doesn’t matter how you do it.

Use the parchment paper. Trust me on this one. I ran out of parchment paper so cooked these just on cookie sheets with a little pan spray to keep them from sticking. The bottoms browned more than I would have liked and gave a slight flavor of the cooking spray. They were still good, but they are much better with the parchment paper and totally worth not having to clean up the pans.

The glaze says it’s optional, but I recommend it. These scones are incredibly moist so they don’t really need a glaze, but the extra lemony flavor is perfect.

Lemon Blueberry Scones
2 cups all purpose flour
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
6 tbsp butter, chilled
1/2 cup milk
1/4 cup fresh lemon juice
1 tbsp lemon zest
1 cup frozen blueberries

Preheat oven to 400F. Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder and salt. Cut butter into 6-8 chunks and add to flour mixture, tossing to coat. Using your fingertips, rub the butter into the flour until mixture is sandy and butter is well distributed, with no pieces larger than a big pea.
Add in milk, lemon juice and lemon zest and stir until dough comes together. If dough is too wet, add an additional tablespoon of flour to the dough.
Either keeping the dough in your mixing bowl, or turning it out onto a lightly floured surface, knead dough for about 1 minute. Flatten dough and add blueberries. Knead gently for 30-60 seconds to distribute them. Divide dough into two balls and press each into a disc about 3/4-inch thick. Use a knife to divide each disc into quarters and place scones on prepared baking sheet.
Bake for 17-22 minutes, until scones are golden brown.

Lemon Glaze (optional but recommended)
1 tbsp lemon juice
1/2 cup confectioners’ sugar

These are worth the work and really quick and easy to make.

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