My girlfriend and I made lemon blueberry scones together last week. I did much of the cooking (it was kind of romantic), she took all of the pictures with her fancy camera. The scones were dispatched into the tummy very quickly. Take a peek.
Here’s the recipe:
Preheat oven to 400°. In a large bowl, sift together:
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
Dice 5 tablespoons of chilled butter. Using a pastry blender or a fork, cut the butter into the flour mixture evenly so that the butter and flour form little crumbs.
Incorporate into dry ingredients:
1 cup fresh blueberries
Zest of 1 lemon
1 cup buttermilk
Fold the batter carefully until wet and dry ingredients are evenly mixed. Be careful not to overwork the dough. Coat your working surface with a liberal amount of flour. With a rolling pin, roll out dough until you have a rectangle with uniform thickness—about 3/4 inch thick. With a pizza cutter or large knife, cut dough into triangles or other desired shapes. With a pastry brush, brush the tops of the scones with a little buttermilk, coating evenly.
Place scones on cookie sheet, being mindful not to overcrowd. Bake scones in the oven until golden-brown, approximately 15-19 minutes. (My first batch took exactly 15 minutes; my second batch 17 minutes.)
If desired, create a glaze using powdered sugar and lemon juice. Start with 1/2 cup of powdered sugar. Incorporate small amounts of lemon juice (you won’t need more than a lemon’s worth) into powdered sugar until mixture is thick but runny. Brush the baked scones with lemon glaze.
Serve with butter and/or blueberry jam.
