Blueberry Scones

28 February 2013

Oh, what a beautiful morning…


…oh, what a beautiful day……


I love mornings like this! Everything is beautiful —- the sun, the conversations…. the soft start of the day. We’ve been having a great vacation and hope you’ve been great, too. These Blueberry Scones are long-time family favorites.  Although they only 30 minutes from start to the moment you can take a bite, I haven’t made them in a while. Do you go up and down, with baking, too? They’re not only delicious, you wouldn’t believe their amazing aroma. Mmmm.


From our breakfast table to your own — we’re sharing: recipe below:


Lemon and Blueberries Scones
3 Cups Self-rising flour
1/2 Cup plus 1 1/2 T sugar
1 T. Vanilla
3/4 Cup chilled, unsalted butter, cut into 1/2″ cubes (1 1/2 sticks) | 170 grams
1 1/2 cups blueberries
1 Cup plus 1T buttermilk
1 1/2 T finely grated lemon peel
  • Position rack in the top third of the oven and preheat cover to 424F (225 C.)
  • Line baking sheet with parchment or use a baking stone.
  • Whisk flour and 1/2 sugar in a large bowl.
  • Cut the chilled butter into this mixture until the pieces are the size of small peas.
  • (If I have time, I like to freeze the better that’s already been cut into small pieces before using it for the lightest scones ever — but this is not necessary — they’re great as is, too! )
  • Add blueberries and toss and coat then, remove.
  • You will add the blueberries at the end so that the pastry doesn’t turn purple!
  • Mix 1 cup buttermilk, vanilla and lemon peel in a glass measuring cup.
  • Pour this into the dry ingredients and stir until a dough begins to form.
  • Just before it’s all incorporated, add the blueberries.
  • Transfer dough to a lightly floured surface and gather together.
  • You will “almost knead” this by turning it gently to combine the ingredients.
  • Divide the dough in 1/2.
  • Form each dough 1/2 into a ball and flatten into a 1-inch-thick disk.
  • Cut each disk into 6 wedges.
  • Transfer the scones to baking sheet.
  • At this point, you can choose to bake these side by side, spacing 1 inch apart or to leave in a round disk — which will need to bake longer (approx 5 – 10 minutes).
  • Brush tops with 1T buttermilk and sprinkle with the remaining sugar.
  • Bake and until these are golden brown on top and that a tester (or toothpick) comes out clean from the center, about 25 minutes.
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