I went to a tea party over the weekend and before you think I’m 6, it was a bridal tea, so it was full of class and sophistication…obviously. There was tea and finger sandwiches galore and, of course, scones. Now, I have to admit that, though mine weren’t the prettiest scones around, they were definitely the tastiest! Jk, everything was good.
I’ve seen scones made in so many different ways, which is weird because they’re scones, how many ways can you make ’em? Well, a lot, but I prefer the simple, classic approach: throw it all in a bowl and mix! or something like that.
There are few things in life more satisfying than tea and scones (like cappuccinos and croissants, but that’s another post), so whip up a batch of these bad boys, brew some earl grey and get to snackin’! Oh, and maybe throw on a big hat for good measure.
Lemon Blueberry Scones
4 1/2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 cup sugar
1 1/4 teaspoon salt
Zest of 1 lemon
1 cup butter, cold and cut into small chunks
4 ounces 1/2&1/2
4 ounces buttermilk
2 cups frozen blueberries
Juice of 1 lemon
Preheat your oven to 400 degrees and line a baking sheet with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, add all of the dry ingredients plus the lemon zest. Add the butter chunks (make sure the butter is super cold, you could even have it sitting in the freezer for an hour or so) and mix on low until the butter chunks are roughly pea-sized.
In a small bowl, whisk together the egg, 1/2&1/2 and buttermilk and slowly pour into the flour mixture while the mixer is on low speed. When the mixture is about half way combined, add the frozen blueberries and mix until just combined. Do not over mix.
Transfer the dough to a lightly floured surface and form two (or three) logs with the dough. Use a bench knife to cut the logs into triangle-shaped pieces. Spread the scones out evenly on a sheet pan, sprinkle some course sugar on each one and bake until done, about 10 minutes or until they are a very light golden brown.
While the scones are baking, whisk together the juice of the lemon and enough powdered sugar until the mixture is slightly thick and easily pourable.