Scones are one of those elusive pastries for me. I know I've mentioned it before, but it's quite rare for me to make a batch of scones and have them actually taste edible, let alone delicious. I've ruined more scone recipes than cakes, cookies, and tarts combined. That is quite a few scones, I might add. There is little more disappointing than tossing a fresh batch of scones into the trash can (all that butter to waste!).
Well, perhaps it is a bit more disappointing when you leave them on the counter to taunt you, hoping desperately that they will taste better the next time you grab a bite. But, as life should have it, scones aren't made of magic and they don't taste better—they might even taste worse. The scones just become a sad, pitiful reminder of what they could have been had you not miserably messed them up. Then you throw them in the trash. That's a bit more disappointing.
Not that I speak from experience or anything.
The method for making scones is actually quite simple. In fact, if you have a stand mixer, you can whip up a batch in less than five minutes (seriously!). First the butter is cut into the dry ingredients. Delicious extras (like fruit or chocolate chips) are then stirred in before mixing in the wet ingredients, which forms the mess into a dough. Making a batch of cookies is just as complicated as making scones, in all seriousness.
Which is exactly why I'm so confused that I can't seem to master the art of the scone. Perhaps practice will make perfect?
Either way, I have been practicing.
The Lemon Blueberry Scones I'm sharing with you today were so good I made them two days in a row. Very few recipes receive that kind of honor from me. The first batch I shared with a few neighbors (after eating two straight from the oven). The second batch was solely for myself, which I later realized was too dangerous an idea for my hips and ended up giving the remaining scones away to save my pants size.
To put it plainly, these scones are so delicious you will have to share them or else risk eating the entire batch by yourself. I think these are the perfect morning breakfast to serve when you've had a few guests spend the night. Not only are there enough scones to go around, but everyone will look at you like a scone-making god.
Now, tell me, who wouldn't want to be looked up to like that?
I think my scone phobia has officially been conquered.
These Lemon Blueberry Scones balance perfectly on the edge of sweet and tart, moist and crumbly, and light and dense. The scones themselves are not terribly sweet (the blueberries are the primary source of sweetness) and the addition of lemon zest adds a delightful tartness to the overall flavor. The lemon glaze itself is sweet and helps to balance out the flavors (don't skip the glaze!). The texture of these scones is also worth noting. The outside of the scone is dry and crumbly, while the inside is moist and rich, almost like a cake. This makes each bite interesting and a play on opposing textures. The scone is also fairly light (you won't feel like you are eating cake for breakfast), but is dense enough to fill you up.
These scones are worth your time. Trust me.
One Year Ago: Jean Talon Market
Lemon Blueberry Scones
Yields 8 scones
Lemon Blueberry Scones
2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
2 lemons, zested
Pinch of salt
8 tablespoons (1 stick) butter, cold and cubed
1/2 cup heavy whipping cream
1 large egg
1 cup blueberries (fresh or frozen)
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt. Using a pastry blender, cut in the butter until mixture resembles a coarse sand (alternatively, if using a stand mixer, mix in butter with paddle attachment until butter is pea-sized or smaller).
In a small bowl, whisk together the heavy whipping cream and egg until well blended. Pour cream into scone mixture and mix until it comes together as a dough. Stir in the blueberries (over-mixing the blueberries will burst the berries and dye the batter purple—try to avoid this). Note: scone batter may be very thick and make it difficult to incorporate blueberries by hand. You may add the blueberries into the flour mixture before adding the cream; more blueberries may burst and dye the batter purple, but the taste will be just the same.
On a lightly floured surface, place dough and form into a circle, flattening the top until dough is roughly an inch thick. Cut dough into 8 pie-shaped pieces and transfer to a baking sheet. Bake for 20-25 minutes, or until scones are lightly browned. Allow to cool to room temperature before glazing.
1 cup powdered sugar
1 tablespoon freshly squeezed lemon juice, plus extra if needed
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If glaze is too thick, add lemon juice 1 teaspoon at a time until glaze is thick, but still runs.
Lightly drizzle glaze over scones and allow scones to sit for a few minutes for glaze to set before serving.