Lemon Blueberry Scones

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.scones6

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.scones7

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.scones1scones2

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
1 egg
4 ounces 1/2&1/2
4 ounces buttermilk
2 cups frozen blueberries

Powdered sugar
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.

When scones have cooled, use a pastry bag (or plastic bag with the corner cut off or a squeeze bottle) and drizzle the scones generously, then eat them all.scones4 scones5

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s