Peaches and Cream Peaches and Cream

Sunday, March 04, 2012

Lemon Blueberry Scones                                                                                                                                                                                                                               
Greetings Everybody!

I feel alive again!  I’m so happy to kick this flu thing in the butt.  Seriously, I can’t remember when the last time I was sick…it’s been that long.  But I'm back to baking and couldn’t be happier:)  Today we went for a walk around our sunny beautiful town and it made a world of difference-amazing what some Vitamin D can do for the soul!

Anyway-I digress.  I’m here to talk about these scones.  They are simply amazing.   I love how the citrus flavor comes through, but doesn’t overpower the scones.  The blueberry-lemon combination never ceases to amaze me.  It reminds me that spring is just around the corner…hey, I’m just trying to be optimistic!  The pastry is fairly light and moist on account of the yogurt substitution-if you don’t happen to have yogurt on hand, feel free to use all heavy cream. Perfect with your morning tea, coffee, breakfast, lunch and dinner…..J

Lemon Blueberry Scones
Makes 8 large scones

For the scones: 
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
Zest of one lemon
5 tablespoons unsalted butter, cold and cut into cubes
1/2 cup heavy cream
1/2 cup plain yogurt
1 cup blueberries, fresh or frozen

For the eggwash: 
1 egg, beaten
1 tablespoon milk

For the glaze:
1/2 tablespoon butter
1 cup confectioner sugar
1/2 juice lemon

Preheat oven to 400 degrees F. Butter a sheet pan and sprinkle with flour.

In a large bowl, sift the flour, baking powder, salt, sugar, and lemon zest together. Add the butter and with a fork, cut into the butter until the mixture is grainy and the butter is the size of peas.

In a small bowl, whisk together the yogurt and cream until combined. Make a well in the flour. Add to the flour mixture and mix with a wooden spoon until it just comes together; do not overmix. Stir in the blueberries and gently fold together (best if done quickly otherwise the blueberries will start to bleed into the mixture). Gather the mixture into a ball and dump onto a greased surface.

Using your hands, form the dough into a circle, about 1 inch in thickness. Slice into 8 pieces. Place each scone onto the sheet pan and place 1 inch apart.  Whisk the egg and milk together; brush over the scones.

Bake for 15-20 minutes, until golden. Transfer to a wire rack to cool.

Melt the butter on medium heat. Stir in the lemon juice and confectioner’s sugar and stir until the sugar is completely dissolved. Drizzle on top of the scones.

Source: Completely Delicious, originally from Tyler Florence

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