Blueberry Lemon Scones

Alana

Finally, an excuse to spend some time baking! One of the nursing ladies is have a potluck brunch at her house tomorrow, and scones have been requested 🙂 Even though it’s reading week right now, nursing has managed to continue to eat up all my time. I don’t have endless hours to spend cruising pinterest for creative new flavours, so I settled on the classic blueberry + lemon combination. 

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My kitchen adventure was based off a recipe from The Love Nerds. One thing I found to be strange about this scone recipe is that the directions call for a stand mixer. To get the correct texture for scones, you need to be really careful not to over mix the dough. The flakiness/airiness of scones is from crumbs of butter that melt and crease pockets, so if you over mix the butter just becomes incorporated into the dough. I opted to mix my dough by hand for this reason. Also possibly due to a time I tried to make scones using my stand mixer… It did not go well… 

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Anyways, happy eating 🙂

Blueberry Lemon Scones

Ingredients:

  • 2 cups flour
  • ¼ cup sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 6 tbsp unsalted butter (¾ stick)
  • ½ cup skim milk*
  • ¼ cup fresh lemon juice
  • 2 tbsp lemon zest
  • ½ tsp of vanilla**
  • 1 cup frozen blueberries
  • ½ cup powder sugar
  • 1 tbsp lemon juice

Directions:

  1. Preheat oven to 400 degrees 
  2. In a large bowl, add the flour, sugar, baking powder, and salt. Stir with a spoon to combine.
  3. Cut the butter into chunks as you add it to the dry ingredients. Use a pastry cutter (or a knife if you don’t have one) to cut the butter until crumbly.
  4. In a liquid measuring cup, measure out the milk, lemon juice, vanilla, and zest (I didn’t actually add the zest here, but I think this is better). Pour liquid ingredients into the dry while stirring***.
  5. Add the blueberries, and give a quick stir to distribute.
  6. Make a ball out of the dough. On the counter, pat down until the ball is a 1 inch thick circle. Use a knife to cut the circle into 8 wedges.
  7. Bake on a cookie sheet lined with parchment paper (or silicone baking mats if you have them) for 15-17 minutes, or until golden on top. 
  8. Cool, and drizzle glaze onto scones if desired.
  9. To make the glaze, combine ingredients in a small bowl. Add lemon juice until desired consistency is reached.

* You really don’t need to use skim, that’s just what I used for this recipe based on the original. It’s actually not very common for recipes to call for skim milk, as the fat content from milk helps to keep your baked goods soft!

** The original said a dash of vanilla, but I have no idea what that is supposed to mean in terms of liquids so I just used ½ tsp because it was already out of the drawer. I’m not lazy at all…

*** Be careful not to over mix! Also, I pour a little bit at a time. This way I can try and aim the liquids at floury masses that have yet to be moistened.


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