Monday, March 21, 2016

Scone Baking

Blueberry Scones with Lemon Glaze:  Recipe from Katie's Cucina.

I suppose it follows logically that since I'm an ardent tea and coffee lover, I would also adore a good pastry to go with my drink of choice.  And it is true, and my favorite accompaniment to a good cup of tea or coffee is a scone.  I LOVE scones.  This love affair started with Starbucks, I must admit.  Their raspberry and pumpkin scones have always been my favorite.  Then I discovered Panera's orange scones.  Bliss.  In the last few days, I have attempted to make different kinds of scones- notably pumpkin and raspberry.  This last week I tried these lovely blueberry scones with lemon glaze.  Unlike many of the past recipes that I have tried, I feel like these are little more of an authentic scone.  They contain very little sugar, and therefore the sweetness factor is left up to the glaze.  But they have a lovely crisp outside and a softer inside, with the heavenly flavor of fresh blueberries combining nicely with the fresh lemon glaze.  I found this recipe on Pinterest from Katie's Cucina, and it's definitely a keeper.  One tiny thing I did differently from the recipe is use parchment paper for the baking, which I think really made them come out well.  Unfortunately, my glaze did not come out as picture perfect as I would have liked, however, it was delicious.  The recipe overall was not too difficult either, unlike many scone recipes.  Enjoy!  
    Blueberry Scones:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 5 tablespoons unsalted butter, cold, cut in chunks
  • 1 cup fresh blueberries
  • 1 cup heavy cream, plus more for brushing the scones
  • Lemon Glaze:
  • 1/2 cup freshly squeezed lemon juice
  • 1 cup confectioners' sugar, sifted
  • 1 tablespoon unsalted butter
  • 1 lemon, zest finely grated
    For the Blueberry Scones:
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. In a large bowl sift together the dry ingredients; flour, baking powder, salt, and sugar. Using a pastry blender, cut in the butter and coat the pieces with the flour mixture (the mixture should look like coarse crumbs). Fold the blueberries into the batter (make sure not to mash the blueberries because the coloring will bleed into the dough). Make a well in the center of the blueberry dough mixture and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
  3. On a lightly floured surface lay the dough out into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 20 minutes until golden brown. Let the scones cool a bit before you apply the glaze.
  4. For the Glaze:
  5. In a microwave safe bowl melt the butter and lemon zest for 30 seconds. Mix the lemon juice with the confectioners' sugar until dissolved and whisk in the butter and lemon zest. Whisk the glaze to smooth out any lumps, then drizzle the lemon glaze over the top of the scones. Let the scones set a minute before serving.


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