Last week I got a really, really bad head cold. I had to take a few days off work, I stayed in bed, and I watched a lot of bad daytime television. It wasn’t very much fun. Colds during the summer are the worst, aren’t they?
Anyway, I woke up one morning with a fierce appetite. I glanced around the kitchen and somehow settled on the lemon sitting in my fruit bowl and a bag of last season’s blueberries in the freezer. Lemon blueberry scones coming right up! Just what the doctor ordered.
Sometimes I hear comments about how baking good food from scratch is too difficult, too time consuming, and requires special trips to the grocery store. To that I say phooey! I was sick and still managed to bake these delicious scones in under thirty minutes. It’s not hard at all. And I almost guarantee that you have the ingredients in your kitchen for scones. Maybe not these exact scones, but some equally as good.
I think that’s part of the reason I love scones so much, they are so adaptable to whatever you’re in the mood for. You can add any kind of fruit, nuts, chocolate, or all of the above. Anything goes! Even my freezer-burned blueberries produced a beautiful and tasty pastry.
I’ve started adding plain yogurt to my scones, I love what yogurt does to them. It makes them light and moist, even a little cake-like. And I love the lemon and blueberries together here. They bring a brightness and freshness that will surely get your day started on the right foot.
Of course, these aren’t strictly just a breakfast item. These scones are delicious any time of day.
Lemon Blueberry Scones
Adapted from Tyler Florence
Makes 8 large scones
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
Zest of one lemon
5 tablespoons unsalted butter, cold and cut into cubes
1/2 cup heavy cream
1/2 cup plain yogurt
Egg wash, as needed
For the glaze:
2 cups confectioners sugar
Juice of one lemon
1 tablespoon unsalted butter
Preheat oven to 400 degrees F. Line a sheet pan with parchment paper.
In a large bowl sift together the flour, baking powder, salt, sugar, and lemon zest. Add the cubes of butter and either with a pastry cutter or a fork, cut in the butter until the mixture is grainy and the butter is the size of peas.
In a small bowl, stir together the yogurt and cream until combined. Add to the flour mixture and mix with a spoon until the mixture just starts to come together. Do not overmix. Add the blueberries and gently fold together (the blueberries will start to bleed so mix minimally to prevent your scones from turning purple). Gather the mixture into a ball and dump onto a greased surface.
Use your hands to form the dough into a rectangle and flatten about one inch think. Cut the dough into two rectangles, then cut each into two small squares. Cut each square diagonally to make two triangles. Place each triangular scone on the sheet pan about one inch apart. Create an egg wash by whisking one egg and a tablespoon of cream or milk together. Brush over the top of each scone.
Bake until golden, about 15-20 minutes. Transfer to a wire rack to cool. Meanwhile, make the glaze.
Stir together the lemon juice and confectioners sugar in a microwave safe bowl. Add the butter and microwave on high for about 30 seconds until the butter is melted and the sugar is dissolved. Drizzle over the tops of the scones.
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