On Father's Day morning I dragged my sorry behind out of bed (yes, I would much rather have snoozed) and scraped together something hot and sweet for the father of my children. I had not planned ahead and when I gathered the blueberries, butter, sugar, flour together on the kitchen counter, I realized I had no oranges for my Orange Blueberry Scones. I did however, have lemons, so with a quick switch of ingredients I made Lemon Blueberry Scones instead of orange with the same recipe. The lemon scones were just as yummy as the orange, and my husband probably liked them more because he appreciates tart and sweet flavors.
Lemon Blueberry Scones
12 scones
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2 c. plus 2 T. all-purpose flour
2 T. sugar, plus additional for sprinkling
1 T. baking powder
1 t. salt
2 t. grated lemon zest
12 T. cold unsalted butter, diced
2 eggs
1/2 c. cold heavy cream
3/4 c. blueberries
1 c. confectioners’ sugar, plus 2 tablespoons
2 t. freshly squeezed lemon juice
few teaspoons milk to make a runny glaze
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 2 T. sugar, the baking powder, salt and lemon zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Pour the cream into a measuring cup and add eggs. Whisk with a fork and then, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the blueberries and 2 T. of flour, add to the dough, and mix by hand -- very gently.
Dump the dough onto a well-floured surface and knead gently it into a ball. Cut dough into two equal size pieces. Flatten, with your hands, into a round about 1 inch high. Repeat with other half. Cut each round into 6 triangles. Place triangles onto a baking sheet and sprinkle with sugar. Bake for 20 minutes, until scones are lightly browned on top. The scones will be firm to the touch.
Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar, lemon juice, and milk, and drizzle over the scones.
12 scones
Printer-friendly version
2 c. plus 2 T. all-purpose flour
2 T. sugar, plus additional for sprinkling
1 T. baking powder
1 t. salt
2 t. grated lemon zest
12 T. cold unsalted butter, diced
2 eggs
1/2 c. cold heavy cream
3/4 c. blueberries
1 c. confectioners’ sugar, plus 2 tablespoons
2 t. freshly squeezed lemon juice
few teaspoons milk to make a runny glaze
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 2 T. sugar, the baking powder, salt and lemon zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Pour the cream into a measuring cup and add eggs. Whisk with a fork and then, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the blueberries and 2 T. of flour, add to the dough, and mix by hand -- very gently.
Dump the dough onto a well-floured surface and knead gently it into a ball. Cut dough into two equal size pieces. Flatten, with your hands, into a round about 1 inch high. Repeat with other half. Cut each round into 6 triangles. Place triangles onto a baking sheet and sprinkle with sugar. Bake for 20 minutes, until scones are lightly browned on top. The scones will be firm to the touch.
Allow the scones to cool for 15 minutes and then whisk together the confectioners’ sugar, lemon juice, and milk, and drizzle over the scones.
Source: modified from Smells Like Home
3 comments:
Those look lovely. Bakery-worthy! And you're a better wife than me. Our kid woke up at 5:45 (teething), but my husband got up with him since I had to work later that night! He's such a good dad that way.
YUM!
Loved the orange ones and definitely will try these!
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