Joel's Lemon Blueberry Scones
by davidwells2
Makes 8 scones; if using frozen berries, add them while they are still frozen
Source: Bonnie Stern’s Essentials of Home Cooking, 2003 wi
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INGREDIENTS
- 1 cup all-purpose flour, ; plus more for hands and work su
- 3/4 cup whole wheat flour (or all-purpose flour)
- 1/3 cup granulated sugar
- 4 teaspoons Baking powder
- 2 tablespoons lemon peel
- 1/4 teaspoon salt
- 1/3 cup butter ; cold cut in pieces
- 1 cup Blueberries ; fresh or frozen
- 1 Egg
- 1/2 cup Milk
INSTRUCTIONS
1. In large bowl, combine flours, granulated sugar, baking powder, lemon peel and salt. Cut in butter until it is in tiny bits, or grate the frozen butter using a box grater. Add it to the flour mixture and combine until the mixture comes together in pea-sized crumbs. OR use food processor, and pulse butter into dry ingredients (this helps dough from getting too sticky; could also place in the refrigerator or freezer as you mix the wet ingredients together).
2. In a small bowl, combine egg and milk. Add to flour mixture, add mix in. Gather dough into a ball and knead everything gently together (but don’t overwork or gets sticky). Can also add to food processor and pulse until comes together.
3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream, or milk. Pat or roll dough on floured work surface until it is a rectangle (~ 12” x 8”). Pour blueberries on top (can press frozen berries in a bit). Fold one long side in, then the other side. Cut in 4, then cut each in half diagonally, for 8 triangles (or 5 pieces for 10 smaller triangles).
4. Transfer scones to a baking sheet lined with parchment paper. Brush with cream and sprinkle with coarse sugar. Optional to
refrigerate for at least 15 minutes before baking (if your fridge has space!)
5. Meanwhile, preheat oven to 450°F.
6. Bake for 12-15 minutes or until golden brown around the edges and lightly browned on top.
7. Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days (as if!)
Notes (from other sources):
Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
Freeze After Baking: Freeze the baked and cooled scones. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (120g) | ||
| Recipe Makes: 8 Servings | ||
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| Calories: 220 | ||
| Calories from Fat: 92 (42%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10.3g | 14 % | |
| Saturated Fat 6.2g | 31 % | |
| Monounsaturated Fat 2.6g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 27.2mg | 8 % | |
| Sodium 109.9mg | 4 % | |
| Potassium 142.1mg | 4 % | |
| Total Carbohydrate 27.1g | 8 % | |
| Dietary Fiber 1.4g | 5 % | |
| Sugars, other 25.8g | ||
| Protein 5.1g | 7 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 220
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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