1105 E. King Street Lancaster , PA 17602
Blueberry Scones
A warm pillow of flavor filled buttery blueberries goodness. This recipe a simply a sweet breakfast pastry that you can expand into any taste desires.
These warm lemon glazed triangles are a great way to start your morning. Easy to make even for the baking challenged. If don't overthink what you must do to have great scones you will love this recipe. I personally have really hot hands making and mixing difficult. I do all of my mixing using pastry cutters and blenders and by keeping my hands out of the dough. Hot hands will make your pastry tough. My other trick is once I have diced or grated the cold butter then I freeze it before using. I also put my cup of heavy cream and blueberries into the freezer to get as cold as it will without freezing. This seems to make all the difference.
Ingredients:
Scones
2 cups AP unbleached flour
1 Tbsp. baking powder
1/2 tsp. kosher salt
2 Tbsp. sugar
7 Tbsp. unsalted cold butter diced
1-cup fresh firm blueberries
1 cup Half & Half very cold, a bit more cream for brushing the tops
Lemon glaze
1/2 cup fresh lemon juice
2 cups confectioner’s sugar sifted
1 Tbsp. unsalted butter
Zest of 1/2 lemon
Directions:
Preheat oven 425°
Mix well the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, into the dry ingredients cut the frozen butter to coat the pieces with the flour.
The mixture should look like coarse crumbs.
Fold the blueberries into the batter. Take care not to mash or bruise the blueberries. I use a soft silicone spoonula.
Pour the 1/2 & 1/2 in the center and fold everything together just to incorporate do not overwork the dough. Turn the crumbly dough out onto a floured surface.
Press the dough onto a lightly floured surface into a rectangle about 8 by 12 by 1 inch. Using the pastry cutter and cut the rectangle in 1/2 lengthwise then cut the pieces in 1/3 again, giving you 6 (4-inch) squares. Cut each squares in 1/2 on a diagonal to give you the classic triangle scone shape.
Place the scones 1" apart on parchment paper and on a sided cookie sheet and brush the tops with a little half & half. The cream will give a "blond-golden edged scone".
Bake for 15 to 20 minutes or until beautiful and golden brown edges.
Let the scones cool a bit before you apply the glaze.
Lemon Glaze:
You can make the lemon glaze in a double boiler, or heat safe bowl over water in a small saucepan.
Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method.
Whisk in the butter and lemon zest. Continue whisking in the double boiler the glaze to smooth out any lumps.
Drizzle the glaze over the top of the scones.
Makes enough glaze for 6 dozen scone.
Let the scones rest a minute before serving.
Makes 12
Dietary Facts:
Calories: 171
Carbs: 21g
Protein: 3g
Sugars: 2.5g
Fats: 9g
Preparation Time:
20 minutes
Cook Time:
15-20 minutes
