Saturday, July 6, 2013

Blueberry Lemon Scones

What would you want for your 237th birthday?  Blueberry lemon scones?  Perfect!  Can't think of a better way to start the July 4th celebration than with a batch of these.  I hope you are enjoying your country's independence.

I read an interesting diet plan recently.  Eat anything you wish, as long as you make it yourself.  No counting calories, no restricting carbs or any of that nonsense.  I like that guideline.  We love making food from scratch for the whole family, especially tasty scones like this that make your whole house smell delicious.  The dough comes together quick while you sip on the morning coffee.  Come fall, these apple cheddar ones are quite fantastic.  BLT has put up a blueberry scone recipe before, but this one is better. 

Be gentle when kneading the dough so your breakfast turns out light and fluffy on the inside.

Blueberry Lemon Scones
8 pieces

1/2 C buttermilk
1 large egg
2 C flour
2 T brown sugar
2 ts baking powder
1/2 ts kosher salt
zest of 1 large lemon
1/4 C unsalted butter, diced and frozen for 10 min
3/4 C fresh blueberries

Fire up the oven to four twenty five, rack in middle.

Whisk the buttermilk and egg in a small bowl until frothy, set aside.

Add the dry ingredients in a large bowl- the flour, sugar, baking powder, salt, and lemon zest.  Introduce the very cold butter, and use your fingers, two forks, or a pastry blade thing to coat the fat (butter) with the flour.  Mash it up until you have little pieces of butter the size of peas.

Fold in the blueberries.

Introduce the wet ingredients, all but 1 TB of the buttermilk/egg mixture.

Using a wooden spoon, stir the wet and dry ingredients until it just comes together, then dump out onto a lightly floured board.  Knead a half dozen or so times to just bring the dough together, shape into a circle about 1" thick. 

With a floured knife, slice the circle into 8 pieces.  Place onto a sheet pan and brush each scone top with the remaining milk/egg mixture.

Bake for 15-20 minutes until nicely golden brown.  Let cool on a wire rack for at least 10 minutes before spreading on a thin slice of butter and devouring.  Will keep for a couple days in a tupperware but are best eaten within a few hours of baking. 

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