... especially when many people including me who have tried a real good recipe and rave it, you have to believe that THIS scone recipe is a MUST BAKE!!!
After trying many different scones recipes at here, here, here, here, here and here , I'm 100% sure that not all scones are the same. Some at here are fluffier. Some at here and here are richer with more buttery taste. Some at here are simply classic with traditional look and flavours. Some at here are made with wholemeal flour and yet they are very delicious!
Despite the differences, I can see the beauty of these different scones that I have baked. Likewise, I have to say that these Blueberry Scones with Lemon Glaze is another beautiful scone recipe that I would HIGHLY HIGHLY HIGHLY RECOMMEND!!!
Blueberry Scones with Lemon Glaze
A Must-Try recipe if you like blueberry scones!!!
These American-Starbucks-style blueberry scones with lemon glaze are heavenly!!! These scones are fully packed with blueberries, lovely texture and flavours. They are buttery, crumbly and super moist in their inside and pastry-like with a subtle crisp on their outside. You have to believe me... They are so so so yummy!!!!
Plus, I have reduced the amount of sugar glaze added onto the scones and so the sweetness is just right for us. So, if you prefer your scones to be sweeter, you can always add more glaze and I will indicate the recommended amount in my recipe.
Why this recipe?
This is a highly-reviewed recipe by Tyler Florence at Food Network. It's like when many people tell you that something is good, it must be good!!! ke ke...
Like our favorite cream scones at here, this recipe also uses cream to bind the buttery crumbs of the scones and a lot more comparing with the other scones recipes that I have tried. Thus, resulting the scones to be able to gel up a chock-full load of fresh or frozen blueberries together and also create a super moist crumbly texture with a delicious milky buttery taste.
Before proceeding to this recipe, I have these important baking tips to share...
1. To ensure that these scones are super moist, I would strongly suggest not to bake these American-style super-size scones into any thing smaller!
My colleague said that she prefer hers to be smaller and baked 12 instead of 8 with a shorter 15 mins baking time but I just like mine to be larger with a lot more buttery moisture. Personal preference??? ... but we both agree that we won't anything that are smaller than 12 scones.
2. To attain the ultimate crumbly texture of these scones, I would strongly suggest NOT to replace self-raising flour with plain flour (all purpose flour) plus baking powder. Although the chemistry of both self-raising flour and baking powder added are the same, the raising strength of self-raising flour has shown to be the best for making scones!!! Besides, adding more baking powder into plain flour won't work too because the excess amount of baking powder added will make the scones tastes a little yucky with a metallic aftertaste.
My colleague didn't use self raising flour when she baked her first batch of scones and agreed with me that the tablespoonful of baking powder added was giving the scones subtle metallic aftertaste. Nevertheless, she loves this recipe a lot and had baked many batches scones with self-raising flour subsequently.MUST BAKE!!! MUST BAKE!!! Here's a video showing how I baked these scones. It's actually very easy just like how I baked the other basic scones.
See these freshly baked scones.
Pretty rustic, huh?
Not just the look... These blueberry lemony scones are very delicious!!!
Buttery, crumbly and super moist!!!
MUST BAKE!!! MUST BAKE!!! Gosh! I can't emphasize this message any further! Hope that you will get it and bake these scones real soon especially it is Australia blueberry season now!!!
So why not take a break from baking mooncakes? Bake these fruity scones instead!!! LOL!!!
Here's the must-try recipe that is modified from Food Network.
Makes 8
For the blueberry scones:300g (2 cups) self raising flour*
20g (2 tbsp) caster sugar
1/4 tsp salt
75g (5 tbsp) unsalted butter, cold, cut in chunks
1 cup blueberries fresh or frozen with no thawing required
250ml (1 cup) cream with 35% fat, plus more to brush the scones
*please DO NOT replace self-raising flour with plain flour (or all purpose flour) plus baking powder even if the original recipe says so. Please read my above baking tip.
For the lemon glaze:
This is my reduced amount and the sweetness is just right for us. I would strong suggest NOT to reduce this amount any further.25ml (1 2/3 tbsp) freshly squeezed lemon juice
60g (1/2 cup) icing sugar, sifted
15g (1 tbsp) unsalted butter, soften at room temperature
finely grated zest from 1/2 lemon
Note: If you prefer the glaze to be sweeter, you can increase the lemon juice to 50ml, icing sugar to 120g (1 cup) and the butter to 30g. This suggested amount is actually half of the amount used in the original recipe at Food Network and so you can imagine the scones made with 2 cup of icing sugar is SO SO SO sweet!!!
To bake the scones:
Preheat the oven to 200°C / 400°F.
Line a baking tray with baking paper.
Sift flour, sugar and salt into a large mixing bowl. Using your fingertips, break and rub butter into flour mixture until mixture resembles breadcrumbs and the butter is evenly incorporated. Using a blunt knife, stir in blueberries gently into the flour mixture, making sure not to mash or bruise the blueberries because their strong color will bleed into the mixture. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not over-mix or over-work the dough.
Transfer dough onto a lightly floured work surface and gather all clumps together. Use your lightly floured hand to press the dough gently, then a rolling pin to roll the dough slightly to form a rectangle that is about 30 x 7.5 cm (12 x 3 inches) with about 3 cm (1 1/4 inches) thick.
Cut the rectangle into half then cut each half into half again, resulting four squares. Cut the squares in half diagonally and you will have 8 triangles. Arrange the scones onto the prepared tray and use a pastry brush to brush the tops with cream.
Bake for 20 mins, or until the top of the scones are golden brown and the scones are cooked thoroughly. Transfer the scones onto a wire rack and allow them to cool completely before applying the lemon glaze.
To make the glaze:
While the scones are baking, make the glaze.Place lemon juice and icing sugar in a heatproof bowl. Stir until the sugar has been completely dissolved. To help the sugar to dissolve further, heat mixture by either placing the bowl over a pot of simmering water or in a microwave with low power, pulsing at about 10-20 sec. Heat and stir until the sugar is completely dissolved.
While the mixture is still warm, whisk in butter and lemon zest until the mixture is smooth with no lumps. Set aside for the mixture to thicken slightly as it cools to room temperature. Unlike most glazes or drizzles, this mixture is rather thin and won't set to form firm icing. This lemon glaze will be absorbed into the scones, creating a super moist texture without softening the crispy crust entirely.
To assemble:
Drizzle the slightly thickened glaze over the top of the scones and allow mixture to infuse for about 15 mins before serving.These scones are the best on the day of bake. They will be super moist but won't have the subtle crisp on the next day of bake. Keep any uneaten scones in an airtight container at room temperature for up to 2 days.
Happy Baking
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