Lemon & blueberry scones

I’m at it again!  Since the frosting on cupcakes in the test kitchen can’t seem ‘rise to the occasion’ and I was craving for some lemon scones (ooh, I love the ones at Spinelli’s), I decided to whip up a small quantity of these lemon scones to try.  The Man doesn’t share my enthusiasm for tangy and lemony stuff so while I was surfing online, he spied these lemon and blueberry scones recipe and asked if I could make those instead.  Fine by me, as long as the recipe calls for something zesty in it.  😉

The recipe is a ‘mash-up’ of the different scone recipes that I got off the internet with some improvisation on my part.  I made a small batch of the scones since it was a ‘virgin’ attempt, you could adjust the quantity accordingly if you want to make a bigger batch of scones.

Lemon and Blueberry Scones

Makes about 4-5 scones

Ingredients:

  • 1 cup all-purpose flour
  • 1/2 tablespoon baking powder
  • 1.5 tablespoons sugar
  • Pinch of salt
  • 2.5 tablespoons cold butter, cut into 1/4-inch cubes
  • Zest from 1 lemon
  • 1/2 cup blueberries (fresh or frozen, but not thawed)
  • 1/2 cup of buttermilk (if you like, you could substitute with 1 cup of heavy cream)

Method:

  1. Preheat oven to 180 degrees.
  2. In large bowl or in food processor, whisk (or pulse) together flour, baking powder, sugar, and salt.
  3. Using your fingertips, quickly cut in the butter into small cubes and add them into dry mix.  Work on the mixture till it resembles a coarse meal with a few slightly larger butter lumps.  Add blueberries and mix in quickly.
  4. Stir in buttermilk with a spatula until a dough begins to form, about 30 seconds.
  5. Turn out onto countertop and knead by hand just until the dough comes together in a rough, slightly sticky ball, 5 to 10 seconds.  [I had trouble kneading the dough into a round ball.  So I wrapped the mixture with some cling-wrap and squeezed the dough onto the parchment paper.]
  6. Bake until the scone tops are light brown, 12 to 15 minutes. Cool on a wire rack for 10 minutes, and serve.

Okay, one of the key lessons learned is that using frozen blueberries would be more ideal as the fresh blueberries started to pop as the scones were baking which explains why some of the scones turned out patchy.  A couple of the recipes that I came across also used a lemon glaze over the scones but I didn’t want them to be so sweet, so I kept it pretty much au-naturel and will probably have them with some butter or jam.

[Ooh and update:  This post has been featured on Foodgawker and Tastelogie. :)]

5 thoughts on “Lemon & blueberry scones

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