BLUEBERRY-LEMON SCONES

 

  • Cooking Time: 12
  • Servings: 8
  • Preparation Time: 15

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup blueberries
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter
  • 1 large egg -- beaten
  • 1 tsp. lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1/4 cup heavy whipping cream
  • 1/4 cup buttermilk
  • 1 large egg -- beaten
  • 1 tablespoon heavy cream

Directions

  • Preheat oven to 375 °F (190 °C) with rack in center of oven. Line a baking sheet with parchment paper or lightly spray with a non-stick vegetable oil. To make the glaze, mix together the beaten egg with the cream. Set aside.
  • In a large bowl, combine the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender, two knives, or fingertips. This mixture should look like coarse crumbs. In a small measuring cup, combine the whipping cream, buttermilk, beaten egg, lemon zest, vanilla and lemon extracts. Make a well in the center of the dry ingredients and add the liquid, stirring with a woodeover-mix until the batter forms moist clumps. The batter will be sticky. Do not overmix. Carefully, add the blueberries.
  • Gather dough together with your hands and transfer to a lightly floured surface. Gently knead for about 10 seconds until dough forms a ball and is smooth. Pat dough into a 7 inch (17.5 cm) circle that is about 1 inch (2.5 cm) thick. Using a sharp knife, cut circle into 8 triangular sections. With a pastry brush, brush off excess flour from scones, and place scones on prepared baking sheet. Brush the tops of scones with the glaze and sprinkle lightly with sugar (if desired).
  • Bake for approximately 15 minutes, until lightly browned, or a toothpick inserted in the middle of the scone comes out clean. Remove from oven. Transfer to a wire rack to cool.

Notes

This recipe, developed by me, was featured in Cooking Pleasures magazine in July 2003.

Categories: Scone 

Author Credit: Jennifer A. Wickes

Website Credit: http://www.cookingclub.com/Main/default.aspx

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