Adventures of the Non-Creative Mom

May 1, 2012

Blueberry Lemon Scones

Filed under: Recipes — by dsuzuki @ 9:23 pm
Tags:

Lemon Blueberry Scones

I am a huge fan of scones and my daughter loves the blueberry lemon scones I’ve been buying from a friend.  With money being tight I had to find my own recipe and I am so happy with the way these turned out.  I found a Cranberry-Orange Scone recipe in the May copy of All You magazine that I  altered by using blueberries and lemon of course instead of the cranberries and orange.

They were a little crumbly when I pressed them in the pie pane and it made it a bit difficult to cut up. Next time I may just hand shape them but other than that they had a nice crunchy crust and were so moist and soft on the inside.  So yummy!  I will definitely be making these again.

Scones

Ingredients:

  • 3 TBSP packed light brown sugar
  • Zest of 1 lemon, grated
  • 2 cups all-purpose flour
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 5 TBSP cold unsalted butter, cut into pieces
  • Blueberries (I used frozen ones and eye balled the amount)
  • 1 cup heavy cream

Glaze

Ingredients:

  • 1/4 cup confectioners’ sugar
  • 1 tsp lemon juice

1. Preheat oven to 425 degress

2. Place sugar and zest in a food processor and pulse 2-3 times to combine.

3. Add flour, baking powder and salt. Pulse to combine.

4. Scatter butter pieces over flour mixture and pulse until butter is incorporated with a few larger pieces remaining.

5. Pour into a bowl and add in blueberries.

6. Pour cream on top and stir with a fork until just combined. Do not overmix.

7. Line an 8-inch round baking pan with plastic wrap. Press dough into pan to form an even layer

8. Turn out dough onto a lightly floured surface, peel off the wrap and cut dough into 12 wedges with a sharp knife.

9. Place scones on a parchment lined baking sheet(s).

10. Bake until light brown, 12-15 minutes. Cool scones on wire rack.

11. Make glaze by stirring sugar and juice in a small bowl with a fork. (Add more sugar or juice as needed.)

12. Drizzle over cooled scones and let stand 10 minutes to set.

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1 Comment »

  1. Looks yummy! Unless you’re super attached to the cute triangle shape, I use a muffin scoop. Here are the ones I made last weekend: http://thefishieskitchen.blogspot.com/2012/05/strawberry-and-white-chocolate-scones.html

    Comment by Jenn@TheFishie's Kitchen — May 2, 2012 @ 7:07 am |Reply


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