Monday, June 13, 2011

Blueberry Lemon Scones

I've never made scones.  Or pie dough, buts thats a different day.  I was slightly skeptical while going through the process of making these.  If they wouldn't be sweet enough, if they would come out dry or if the blueberries were too big and wouldn't cook down enough.  Well, I was wrong.  I'm coming to realize when I've made something that surprises me and is better than I thought it would be, I can't stop eating or "sampling" as I take the photos to post of the final product.  Between Kam and I, they kept getting fewer and fewer.  The whole time I'm was making these, Kam kept asking me if I was a sconer.  He thought it was funny.

What you'll need:

6 tablespoons cold butter
2 cups unbleached flour
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
Zest of one lemon
1/2 cup milk (whatever you have)
1/2 cup plain greek yogurt or sour cream (I used greek yogurt of corse)

Juice from one lemon
1 tablespoon butter
1 cup powdered sugar

Preheat oven to 400. Start by measuring out a cup of blueberries, putting them in a small bowl and placing them in the freezer.  Then get butter and a cheese grater and grate the butter.  Place that in the freezer as well.  In a large bowl combine flour, baking powder, sugar, salt and lemon zest.  Using a fork, mix until well combined.  Whisk together milk and yogurt.  Keep in fridge until ready to use. Add the cold butter to the flour.  Mix around until flour is very lumpy and butter has broken down into small bits, pea size and smaller.  You may have to use the fork to smash down some larger chunks.

Now make a hole into the center of the flour and pour in milk/yogurt.  Gently fold until combined, but don't over work.  It may seem a little dry or under mixed, but you'll deal with that in a minute.  Fold in blueberries.  Try and be careful not to smash them.  On a lightly floured surface, drop dough into center, be careful of run away blueberries.   Gently press dough into about a 12 x 12 inch square.  They dough should pack together during this step.  Press in any loose blueberries.

Now cut into triangles.  I cut my dough in half, then cut the halves into thirds, then cut the thirds corner to corner to form triangles.  Place onto parchment paper or tin foil covered cookie sheet and spray with cooking spray if using foil.  The scones won't need to much space, so you should be able to fit them all.  Bake for 15 minutes, turning once.  Check at 15 minutes, they will probably need another 5.  Once lightly brown on top and golden on bottom, place on a cooling rack.

Let scones cool at least a half hour.  Add butter and lemon juice to a small bowl and microwave for 30 seconds or until butter is melted.  Add powdered sugar and mix until no longer lumpy.  You may need to warm up again for a few more seconds so its runny again.  Drizzle over scones.  You will probably have a little left over.

These were great.  Breakfast or desert, not too sweet but just enough.  I'm thinking I might go for a savory flavor next time.  Enjoy!

1 comment:

  1. Pumpkin Scones are my vote! Kam is my kinda funny.