Blueberry Lemon Scones
Makes approx. 8 large scones
Ingredients:
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar, plus extra for sprinkling on top
- 2 1/2 teaspoons of baking powder
- 1/2 teaspoon salt
- 1 stick of cold unsalted butter cut into small cubes
- 1 cup fresh blueberries, rinsed and strained
- 1/2 cup buttermilk
- Tip: if you have no buttermilk on hand, add about a teaspoon of lemon juice to any type of milk to create the perfect substitute! Trust me on this one, I have even done it with almond milk!
- 1 large egg, plus one beaten egg for egg wash on top
- 1/2 teaspoon vanilla extract
- Zest of one lemon
- Recommended optional add ins:
- flaked coconut
- crushed or slivered almonds
- white chocolate chips
- Preheat your oven to 375 degrees. Line a baking sheet with parchment paper or a silicone mat such as Silpat (I highly recommend you invest in some of these mats if you have none).
- Mix flour, 3 tbs. of sugar, baking powder and salt in a large mixing bowl. Stir until well combined. Add butter and cut into mixture with a pastry cutter, or go back to the times before fancy gadgets like me and massage it in with your fingers until the mixture has a crumbly texture.
- Stir in the blueberries and lemon zest and stir to coat. Set bowl aside.
- Mix the buttermilk, vanilla and one egg together. Pour over dry ingredients and mix with a spoon or spatula just until moistened, some flour is okay.
- Take dough out of the bowl and place onto the parchment paper or a clean working surface. Kneed dough a few times to incorporate any remaining flour and then mold the dough into a circle that is about a fingertip in height (one inch). Cut the dough into 8, or more if you'd like, wedges. Transfer to your baking sheet and give each a few inches of space when baking.
- Using a pastry brush, lightly brush each wedge with the egg wash and then sprinkle with sugar.
- Bake for 20 minutes or until golden brown. Leave scones on pan for about 5 minutes before transferring to a wire rack to cool completely.
- Add mimosas to your table and BRUNCH!!
Happy baking and I look forward to seeing you for tomorrow's mini-series topic: My Dog Marley Monday! See you then!
Oh those look to-die-for! I've never heard of the fingertip/1 inch rule before, which is awesome because honestly who keeps a ruler in the kitchen?!
ReplyDeleteYes, who has time for the rulers! I cannot be ruled! :) Thank you!!
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