Wednesday, January 15, 2014

Lemon Blueberry Scones...


So... how is everyone doing on their New Year Resolutions?

Do you make New Year Resolutions?

Sometimes I do, and sometimes I don't. Just depends on how I'm feeling. I made a couple for 2014. I know you are just dying to hear them, right? Ok...

The first one is to get in shape and eat healthier. I'm happy to say that I am doing well with that one. It was a bit hard when baking these scones, though. Taste testing for me can lead to face scarfing... kinda dangerous.

The second one is to create more recipes for the blog. At least one post a week the entire year. Yeah... kinda failed at that one already... I didn't post at all last week. So, I thought I'd make it up to you by baking some awesomely delicious scones.

And by awesomely delicious...... I mean awesomely delicious.

Lemon Blueberry Scones


  • 2 Cups Flour, Plus Some For Dusting and Rolling the Dough
  • 3 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1/2 Cup Granulated Sugar
  • 3/4 Cup Heavy Cream, Plus a Few Tablespoons for Brushing the Scones
  • 2 Whole Eggs, Room Temperature 
  • 1 Tablespoon Pure Vanilla Extract
  • 1 Cup Fresh Blueberries, Rinsed and Dried
  • Zest of One Lemon

  • 1 Cup Powdered Sugar
  • Juice of One Lemon
Pre-heat the oven to 350 degrees (F).

Line cookie sheets with parchment paper; set aside. Zest, then juice one lemon; set aside.

In a large bowl, combine and whisk the flour, powder, salt, and sugar; set aside. In a small bowl or large measuring cup, whisk the cream, eggs and vanilla until just combined and the egg yolks are broken up. Add the wet ingredients to the dry and stir together with a wooden spoon; it will be a sticky dough, so don't worry. 

Add the blueberries and lemon zest and mix until just incorporated. Next, dust a clean working surface with some flour. Enough so the dough won't stick. Turn the scone dough out onto the surface. Dusting the dough with flour, pat it into a ball. Flour a rolling pin and roll the dough out to about 1/2 inch thick. 

Flour a biscuit cutter, or round cookie cutter, and begin cutting out the scones. Continue to dust and re-roll the dough out until most or all of the dough is used up. Place the scones about an inch apart on the parchment lined cookie sheets. Brush the tops of the scones with a bit of the heavy cream, using a pastry brush. Bake for 15 minutes or until done. Cool a minute on the cookie sheets, then transfer to cooling racks.

Combine the powdered sugar with the lemon juice and whisk, until smooth. Once the scones are almost completely cooled, drizzle or spread the glaze on top. Allow the glaze to dry, then store in airtight containers or on a plate under a cake dome. Makes 20-22 scones.


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