Oops. Hi there. So I guess I have a blog. Hmm. I guess I’m supposed to maybe post on this thing at least semi-regularly…maybe…. (I’m sorry!)
But don’t worry! I have a great recipe for today! Whoohoo! 🎉 *Insert celebration-y emoji here because I don’t know if you can see them or not.* Update: you can.
A couple days ago, I was reading Lost Girl by Sangu Mandanna, and the main character was eating scones. This reminded me of when I took a Brit Lit class, and our teacher decided to bring us scones (I guess becuase that’s English food?). Anyway, I remembered I loved those, and was suddenly overcome with the desire to have more. So here we are!
Scones are technically breakfast food, but I made these too late in the day, and they’re sweet enough with the glaze, so I just had them for dessert!
Yield: 8 scones
For the scones:
- 2 cups all purpose flour
- ¼ cup sugar
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp cold butter
- ½ cup milk
- ¼ cup freshly squeezed lemon juice
- 2 tbsp lemon zest (from about 2 lemons)
- Dash of vanilla
- 1 cup fresh blueberries
- ½ cup powdered sugar
- 1 tbsp fresh lemon juice
- Pinch of lemon zest
To make the scones, preheat oven to 400° F.
In the bowl of a stand mixer, combine the flour, sugar, baking powder, and salt. Cut the butter into small pieces (1/4 inch cubes) and add them on top of the dry ingredients.
Using the paddle attachment and starting on low speed, combine the butter with the dry ingredients. Slowly increase to medium speed. Work slowly, and do not overmix. The butter should form small, breaded balls.
If you do not have a stand mixer, this can be done in a food processor: combine the dry ingredients in the bowl of the food processor. Add in the small pieces of butter. Pulse (2-3 seconds each time) until the butter forms the small breaded pieces.
If needed, you can stop and use a wooden spoon to move the mixture from the bottom to the top to make sure it gets properly mixed.
Stir in the milk, lemon juice, vanilla, and lemon zest, until the dough is just moist. If using the food processor, transfer the mixture to a large mixing bowl before adding the wet ingredients, and gently stir with a spoon.
On a floured surface, pat out the dough and gently fold in the blueberries by hand . Be careful to not squish the blueberries or else they will bleed.
Transfer the pieces to cookie sheets lined with parchment paper, each 2 inches apart.
Bake for about 18 minutes or until golden brown. After removing from the oven, cool for a few minutes and then drizzle with the glaze.
To make the glaze, in a small bowl, combine the powdered sugar, lemon juice, and lemon zest.
Original recipe from: The Love Nerds: Glazed Lemon Blueberry Scones