LEMON BLUEBERRY SCONES

LEMON BLUEBERRRY SCONES

HIT THE BULLSEYE WITH THIS ONE

“ but the scones look good, which I attribute to my calm and friendly demeanor last night as I squeezed the butter through my fingers and chose to love instead of hate, smiling through my teeth and blowing them a kiss as I shut the freezer door. Oh, what a positive frame of mind can do to change the course of your life and the outcome of your bake”.

excerpt from a text I wrote to a friend one early morning bake. my relationship to scones has always been contentious

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INGREDIENTS

6 3/4 cup flour. 1 1/4 cup sugar. 1/2 cup brown sugar. 2 tablespoons baking powder. 2 teaspoons baking soda.

2 1/2 teaspoons salt. 1 pound cold butter. zest of 2 lemons. 1 1/2 cups buttermilk.

3 cups fresh blueberries hardened in freezer…

egg wash. 2 egg yolks and 4 tablespoons of heavy cream. Sugar for dusting tops……

PROCESS

  1. In a mixing bowl combine flour, sugar, brown sugar, baking powder, baking soda, and salt

  2. Add one pound of cold butter, cut into pieces. squeeze butter into dries to make a flaky shaggy dough

  3. Add lemon zest and buttermilk. squeeze through dough to create a shaggy dough that comes together in a ball

  4. Transfer dough to a floured table

  5. Press dough into a rectangular shape with hand

  6. cover with blueberries and roll blueberries into the dough

  7. press dough into a long thin rectangular shape

  8. cut down the middle the long way and then cut into triangular pieces. watch the video tutorial for visual

  9. place on parchment lined sheet tray. cover with plastic and freeze for at least 3 hours before baking. preferably overnight

  10. day of baking preheat oven to 400 degrees F

  11. remove scones from freezer. egg wash and top with sugar

  12. bake until golden brown

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watch the video tutorial right here