The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

scones

bakerwendy's picture
bakerwendy

scones

Lemon Blueberry Scones

1 c unbleached flour

1.5 c whole wheat flour

1/4 c sugar 

1 t baking powder

1/4 t baking soda

1/2 t salt (use 1/4 t if using salted butter)

zest of 2 small lemons 

6 oz butter

1 c milk

1/2 to 3/4 c blueberries (fresh is better but frozen is still very good)

 Glaze

juice of half lemon

1/3 to 1/2 c powdered sugar 

Mix together dry ingredients. Cut cold butter into small pieces. Use your hands to cut the butter into the four mixture until butter pieces are the pea size or smaller. Gently stir in the blueberries using a fork. Add the milk and stir just to combine. Form the dough into a ball and place on clean counter. Form into disc and cut into 8 pieces. Place on lined cookie sheet and place in oven. Bake 15-20 minutes or until slightly brown. Rotate once during baking. Whisk together lemon juice and sugar. Once out of the oven glaze while still hot. Let cool 10-20 minutes. Enjoy.

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Rosalie's picture
Rosalie

Except for the lemons, I could bake them right now.  Well, we'll have to do something about that, won't we?

Rosalie