I’m back to baking scones… well to be honest, I haven’t stopped making them, but I did try a new recipe last night. I switched up my original lemon scone recipe and added beautiful blueberries to the batter.
Sigh. The result was well…blue. But fresh, tangy and light – a perfect way to start off your day. Oh, and these smell soooooooooooo good while they’re baking. Double sigh. I can’t wait to make another batch. Or 6. They are that good.
Blueberry Lemon Scones
grated zest of 1 large lemon
3/4 c. brown sugar
3 1/2 c. all-purpose flour
1/2 tsp baking soda
1 tbsp baking powder
1/2 tsp salt
1 c. (2 sticks) cold butter, grated
1 c. blueberries (fresh or frozen)
3/4 c. heavy cream
3/4 c. buttermilk
1 egg, beaten for an egg wash
large sugar, to sprinkle on top of each scone
Grate the butter and return it to your freezer to allow it to get really cold.
Preheat your oven to 375 F. Line your baking sheets with parchment paper.
In your stand mixer bowl, sift the flour, baking soda, baking powder and salt together. Add the sugar and lemon zest to the bowl and mix with your paddle attachment at a low speed (STIR)until just combined.
Add the cold butter to the dry mix and combine on your low speed for a few minutes(you’re looking for pea sized clumps). At this point you can toss in your blueberries and just incorporate.
Stop mixing and make a well in the centre of your batter. Add the cream and buttermilk. Mix together (low speed) very briefly; you want everything to come together and gather on your paddle attachment.
Turn the dough out a well floured surface. You’ll want to use your rolling pin to roll out the dough into a rectangle. Cut your scones into triangular shapes. I get 2 rows and 3 columns out of the batter, which I then cut into triangles.
Place your scones onto the prepared pans and then move the pans to the freezer. Allow the dough to chill for 30 minutes (this allows the butter to get really cold again in order to really puff while baking).
Remove from the freezer, add an egg wash to the scones and then sprinkle them with the large sugar. Bake in the middle rack for 30 minutes (until golden brown). Transfer to a wire rack to cool completely… although the smell might dry you crazy with anticipation!