November 22, 2015

Blueberry Lemon Scones

It has been a while since my last post, but that is because I have been so unbelievably busy I haven’t had time to catch my breath. After ending a great season in the playoffs, we finally made it home from Japan! Once home, we had to organize our lives and un pack, all while we were finishing up our master bath, kitchen, and patio renovations. Needless to say, I have not stopped since I landed on U.S. soil.

I also have been tirelessly working on a Fearless Charm book! I know, so exciting!! I can hardly believe it myself!

With all that said, I wanted to get back into the kitchen, and are something special that I don’t usually eat. Something perfect for a little “me time tea.” Then it hit me.. SCONES! Scones are so yummy, but when they are too sweet, they can be a little overwhelming. I wanted a refreshing taste without a whole lot of extra added sugar or sweetness. Currently I have been loving everything lemon in desserts. I decided that blueberries would be a great complement to the lemon zest. I would still get my satisfying and comforting scone, with lost of wonderful flavor, without it being weighed down by a bunch of chocolate, caramel, or even jams.

I was so happy with the way these scones turned out, and so was the rest of my family! I got rave reviews from my husband, who ate about a dozen in one sitting! I had never made scones before, and after researching various recipes, I was pleasantly surprised how simple it was to make something so yummy and beautiful.

Ingredients

For the scones

2 cups of all purpose flour

1 tbsp baking powder

3 tbsp sugar

3/4 tsp salt

1 1/2 cups of fresh cleaned blueberries

6 tbsp cold unsalted butter

2 large eggs

zest of one lemon (around a tbsp)

1/3 cup heavy cream, and a little more for brushing the tops of the scones

For the glaze

1 cup powdered sugar

1-2 tsp water (depending on how runny you want your glaze to be)

1/2 tsp lemon extract

Directions

Preheat your oven to 400 degrees. Line your baking sheets with parchment paper. In a large bowl, sift the flour, sugar, baking powder, and salt together.

Using a knife, cut your butter into small pea-size cubes, and add to the bowl.

Then add your blueberries and lemon zest. Mix up a little.

Then whisk the eggs and cream together in a separate bowl.

Make a well in the middle of your dry ingredients bowl, and pour in your egg and cream.

With a fork, mix lightly until the dough starts to come together. I simply start from the edges of the bowl and keep overlapping the mixture until it clumps.

Flour the counter top cutting board, and place the dough on the floured surface. Knead and pat the dough into a square about 1 1/4 inch thick.

Next, with a floured knife, cut the dough into squares, and then again into triangles. It helps to add a little more flour to your knife between each cut so that it doesn’t stick and pull on the dough.

Place your triangles on your baking sheet. Then brush the tops of the scones with the heavy cream. Place in your oven for about 20 minutes, until the tops look golden brown. Remove from the trays to let cool.

While your scones are cooling, add the powdered sugar to a medium size bowl. Then add your lemon extract and water. You want to add your liquid slowly to your powdered sugar so that your glaze comes out thick and not too runny. Once your scones are cool to the touch, drizzle your glaze atop the scones with a spoon.