If you are a reader of this blog, then you know that I went to a wedding in glorious Seattle last weekend. My friend’s daughter, Grace, helped by watching Tess (our Havanese doggy) and by checking on my garden. I know Val, my friend, helped Grace a LOT. Knowing Val…more than a LOT! Anyway…I wanted to make her a little something to thank her, so I will give her some of these delicious scones alongside a little coffee giftcard and flowers. Thank you, VAL!
Blueberry Lemon Scones
Mix together in one bowl:
2 cups flour
1/3 cup sugar
1 Tbs. baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp lemon zest
Now cut into the flour/sugar mixture:
5 Tbs. cold butter, diced into cubes
1 tsp vanilla
Mix until it resembles chunky flour
1 cup heavy cream (or half and half…or a mixture of both)
Gently fold the cream into the flour mixture.
GENTLY FOLD IN:
1 cup of fresh blueberries
PREHEAT OVEN TO 425 DEGREES. Line a baking sheet with parchment.
While oven is preheating, gently flour a board. Put the dough on the board and gently put into a circle until it is about 1″ wide. (If you want smaller scones, make two discs and cook for a shorter period of time.) Place the disc on the parchment paper/baking sheet. Using a chef knife, cut through the dough halfway, then half way again repeatedly until you have 8 scones.
BRUSH WITH A MIXTURE OF:
1 Tbs. heavy cream
1/4 tsp vanilla
1Tbs. sugar (I used raw sugar but you can use white)
Keep scone together (don’t separate pieces) and bake for 11-15 minutes.
You want the top golden and a toothpick to come out clean.
Let cool or eat when warm.
What do I love about this recipe? Well, we love the blueberry/lemon combination. This isn’t the break apart, dry kind of scone. It is quite moist. Hope you like it too!
What don’t I love about this recipe? It isn’t exactly low-fat. Not even close. This is the kind of thing you make for company or a friend who helped her daughter watch your dog and garden while you were away and you owe her BIGTIME! (Yes, Val, that is you!♥)