Lemon Blueberry Scones

May 30, 2013


I recently moved my furniture around a bit, and in the process had to take all of my cookbooks and cooking magazines and put them somewhere else.  They didn’t fit anywhere.  I have so so many cooking-based readings, but I rarely ever glance at them after that initial excited read.  I put them away and almost immediately the internet becomes my go-to collection of recipes, and I find this a bit sad.


I want to go back in time and sit around  the dining table with my family and friends swapping recipes!  People used to do that, right??  I want to have a cookbook that is filled with treasured recipes!  No more googling!


And then I realized I have a blog.


My oldest friend actually gave me this recipe.  She is a ridiculously talented pastry chef and mid way through a conversation one day, she hopped onto my laptop and typed in this scone recipe and saved it in my drafts folder in my email.  So high tech.  That recipe actually has never left my drafts folder.  I do an email search whenever I want to make them and there we go.  I have accepted that I live in these times.  Even though these scones are pretty timeless.


Lemon Blueberry Scones

2.5 cups flour
1/4 cup + 2 tbsp. sugar (for sprinkling)
1 tbsp. baking powder
1 tsp. salt
3 oz. butter, cold, cut into 1 inch pieces
1 egg + 1 egg yolk (for egg wash)
1 cup cream + a bit more for brushing
1.5 tsp. vanilla
3/4 cup fruit/nuts/zest combo (you could do 2 tsp. lemon zest + 3/4 cup dried blueberries; 1/2 cup dried figs + 1/4 cup toasted walnuts; 1/2 cups mini chocolate chips + 1/4 cup dried cherry combo, etc.)

1. Preheat oven to 325 degrees

2. Combine the dry ingredients.  Add the butter and cut in until the flour has coarse pea-sized pieces.

3. Beat together the whole egg, 1 cup cream and vanilla

4. Add the liquid mixture to the dry ingredients/butter mixture and mix until dough just forms.  You don’t want to overmix.  Add fruit and nuts until they are well distributed.

5. Pat and shape the dough into a disc, about 1 inch thick, and cut into wedges.  I usually form a rectangle that is 1 inch thick, cut it into 9 squares, and cut each square diagonally into mini triangles.

6. When ready to bake, brush the with the egg wash made with the egg yolk and a splash of cream  whisked together, and sprinkle with sugar.

7. Bake for about 20-22 minutes, or until the top starts to brown.  Serve warm.


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