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Lemon Blueberry Scones




Source of Recipe


KSL
Lemon Blueberry Scones
Ingredients:

* Kitchen accessories:
* 2 baking sheets with sides (11" x 17")
* 2 sheets parchment paper or Silpat
* 1 ½" diameter ice cream scoop or 2" diameter round biscuit cutter
* I usually make these scones with half and half. They are more firm and crumbly, like an
* English breakfast scone. Buttermilk makes a lighter in consistency scone (and of course,
* fewer calories.) Your choice.
* 2 cups all purpose flour
* 2 cups cake flour
* ½ cup sugar
* 1 heaping tablespoon baking powder
* ½ teaspoon baking soda
* ½ teaspoon kosher salt
* 2 sticks cold unsalted butter, cut into small pieces
* 1 cup fresh blueberries
* 2 teaspoons finely grated lemon zest
* 1 cup half and half or buttermilk
* Glaze:
* 1/3 cup (about 3 ounces) fresh lemon juice
* 2 ½ cups powdered sugar

Method:

In a medium bowl (or use the metal bowl of a stand mixer), combine the flours, sugar, baking powder, and salt. Mix. Add the butter and either with a pastry cutter or with the paddle attachment of the mixer, cut in the butter until the size of peas. Add the blueberries and lemon zest. Mix. With a wooden spoon or heavy duty spatula, mix in enough half and half or buttermilk to make just a moist batter, not too wet. The dough should hold together when formed into a small ball. Line the baking sheets with parchment paper or Silpat. If using an ice cream scoop, place 15 scoops of dough on each of the baking sheets. If using a biscuit cutter, divide the dough in half. Spread some flour on work surface and press each half of the dough into a circle (use more flour for top of circle) about 10" in diameter and ¾" thick. With the cookie cutter, cut out 15 scones per circle of dough. Place on cookie sheet. Form any leftover dough into more scones, if needed. Sprinkle with sanding sugar or bake and then glaze after the scones have cooled. Makes about 30 small scones.

Bake the scones on middle shelf of 375o oven (bake one sheet at a time)for 20 minutes. Remove from oven and cool slightly if using glaze.

For glaze: In a bowl, whisk the lemon juice and powdered sugar until smooth. With a fork, drizzle the glaze back and forth over the scones.

In a small skillet, heat 2 tablespoons unsalted butter. Add ½ cup brown sugar and 1 teaspoon ground cinnamon. Mix over low heat until the sugar has softened, about 1 minute. Cool for 10 minutes. Fold the mixture into the batter after the half and half has been added.

In a small skillet, heat 2 tablespoons unsalted butter. Add ½ cup brown sugar and 1 teaspoon ground cinnamon. Mix over low heat until the sugar has softened, about 1 minute. Cool for 10 minutes.

Fold the mixture into the batter after the half and half has been added.

VARIATIONS OF SCONE FLAVORS:

Cinnamon - Brown Sugar - Golden Raisin Scones: In a small skillet, heat 2 tablespoons unsalted butter. Add ½ cup brown sugar , 1 teaspoon ground cinnamon, 1 cup golden raisins. Mix over low heat until the sugar has softened, about 1 minute. Cool for 10 minutes. Fold the mixture into the batter after the half and half has been added. Do not overmix. Continue to form the scones and bake as directed.

Currant-Pecan-Lemon Scones: 1 cup currants, 2 teaspoons lemon zest, ½ cup finely chopped toasted pecans. Stir the currants, lemon zest and pecans into the dry ingredients before the half and half is to be added. Do not overmi. Continue to form the scones and bake as directed.

Mixed Berry Orange Scones: 1 ½ cups mixed berries (blueberries, raspberries, blackberries), thawed if frozen, 2 teaspoons finely grated orange zest. Fold the berries and orange zest into the dry ingredients before the half and half is to be added. Do not overmix. Continue to form the scones and bake as directed.