Today I was cooking Blueberry Scones with Lemon Glaze to surprise my little daughter
Awarding is a very good practice to keep the growing kids sticked with the good things like going to school, taking bath, keeping the study room clean and completing homework everyday. I’m getting a very good result. So, every Saturday night I try to cook something exclusive for my family. At least I try to cook something that my little Aurora can’t predict on Saturday morning.
I have been making scones for a couple of days now only to surprise her tonight. I have even researched these time-honored treats. I wanted to know if the more modern version of making scones, (ie Starbucks) is consistent with the ones are grandmothers made.
My sister made a batch using eggs, which traditionally not an ingredient used in scone making. She said they were delicious and more “cake-like”. But, I made scones the traditional way and they seem to have that more, flaky, layers look. They tasted amazing.
My family liked them better, that could also have to do with oven temp which I think is the most important part. Ideally, you want the top to be golden and crispy! So it is important to cook them at 400 for 20 min. Here is my recipe for scones…any other fruits can be added to bring new flavors before combining the wet and dry ingredients.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 5 tablespoons or 1/4 cup unsalted butter, cold, cut in chunks may add a little more
- 1 cup fresh blueberries
- 1 cup heavy cream &
Lemon Glaze
- 1/2 cup freshly squeezed lemon juice
- 2 cups of icing sugar, sifted
- 1 tablespoon butter
- 1 lemon, zest finely grated
Directions
Preheat the oven to 400 degrees F. Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 chef knives or a pastry blender, or a food processor, blend the butter with the flour.
The mixture should look like coarse crumbs. Gently add the blueberries into the batter. If you start squishing them, their strong color will bleed into the dough and you will have blue scones, which is fine if you don’t care. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet or on parchment paper. Bake for 15 to 20 minutes until the tops are golden and brown. Let the scones cool a bit before you put the glaze on them.
You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the oven. Mix the lemon juice with the confectioners’ until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl.
Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
