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Wednesday, June 8, 2011

Blueberry Lemon Scones

I have posted recipes about scones before (ignore the horrible picture from 2009 - I didn't know about exposure and white balance yet), but here is another version of scones that I made last week for a playdate with my friend at her house.

Since I decided to make these about 90 minutes before the playdate, I had no time to run to the store. Hence, I had neither the orange nor the cranberry that the recipe required. Ergo, I checked the fridge. Therefore, I found both lemons and fresh blueberries that were in season and super sweet. Thus, a substitution was born. I am really feeling the adverbs today.

I think you could probably substitute any sort of not too watery fruit/add-in for the blueberries and any citrus for the lemons. I think the following combos could work.

Blueberry - Lemon
Cranberry - Orange
Chocolate Chip - Maple
Strawberry - Lime
Lemon Poppyseed
Pumpkin Spice - Maple
Apple - Cinnamon - Pecan

Blueberry- Lemon scones (adapted from the Barefoot Contessa)
  • 4 cups plus 1/4 cup all-purpose flour
  • 1/4 cup sugar, plus additional for sprinkling
  • 2 tablespoons baking powder
  • 2 teaspoons kosher salt
  • 1 tablespoon grated lemon zest
  • 3/4 pound cold unsalted butter, diced (this part is super important!)
  • 4 extra-large eggs, lightly beaten
  • 1 cup cold heavy cream
  • 1 cup blueberries
  • 1 egg beaten with 2 tablespoons water or milk, for egg wash
  • 1/2 cup confectioners' sugar, plus 2 tablespoons
  • 4 teaspoons freshly squeezed lemon juice
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and lemon zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the blueberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended. 

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and lemon juice, and drizzle over the scones.

What other flavor of scones have you tried that I should give a shot?

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