I love going to a cute bakery and getting scones and tea.  As I have mentioned before we don’t have a lot of those cute bakery around – there is one new one in town – maybe they have scones?  Anyway I just had to try them for myself.  The best was they were yummy and so easy.  Can’t get better than that!

 

I never knew how scones got their shape – it was so easy!  Just rolled the dough into a circle and cut it like a pizza!  How easy is that? 

I either use my silpat or parchment paper to bake on – no sticking required!

 

The whole family loved them and wanted to know when I was going to make them again!!

 

Lemon and berry Scones
Makes 8 large or 10-12 small scones

Scones:
3 cups all-purpose flour

1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold unsalted butter
2 large eggs
3/4 cup heavy cream
1 tablespoon lemon zest
2 teaspoons lemon juice
2/3 cup unthawed frozen mixed berries

Egg Wash:
1 egg, lightly beaten OR 1 egg mixed with 1 teaspoon milk, lightly beaten

Glaze:
1/2 cup confectioner’s sugar
1 teaspoon lemon zest (1/2 teaspoon if you’d like a less pronounced lemon flavor)
2 teaspoons lemon juice
a few drops of milk as needed 

1. Preheat oven to 425 degrees. Place oven racks in top and bottom thirds of the oven. Line two large baking sheets with parchment paper.

2. Combine flour, sugar, baking powder, and salt in a large bowl and stir.

3. Cut the butter into small pieces, and add to the flour mixture. Mix with a pastry blender or fork, until a coarse meal forms with tiny pea-sized butter pieces.

4. Whisk eggs and heavy cream in a small bowl. Stir in zest and juice. Add to the flour and butter mixture. Begin to gently mix with a spatula. Add the blueberries. Mix until just combined. (It’s OK if a few berries bleed.) Do not over mix, or the dough will become leaden.

5. Using a floured surface, shape the dough into 1 large or 2 small disks, about 1/2-inch thick. With a wet knife (to make slicing easier) cut the dough into triangular shaped scones. Place scones on parchment paper-lined baking sheets. Brush scones with egg wash.

7. Bake scones for 15 minutes, rotating pans mid-way through, or until puffed and golden; transfer to a rack to cool.

adapted from one of my favorite foodies:  www.foodblogga.com

 

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Tags: berry scones

This entry was posted on Monday, June 28th, 2010 at 12:00 am and is filed under Baking - Sweets, Chill'n in the Kitchen!. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.