Yesterday I was watching The Best Recipes in the World with Mark Bittman and it was a whole show on sweets. His favorite scones are from a bakery in San Francisco and he went to the back and made scones. They looked so wonderful.
I have made scones many times - all different kinds - from different cookbook authors - Ina Garten, Marcy Goldman, and so many others. I looked the recipe up on the 'net and printed it but decided to make one found in a book called Country Breakfasts by Ken Haedrich. I adapted it and used dried blueberries that I plumped in Meyer Lemon juice, plus I realized that I only had enough sour cream to make 1/2 the batch, so that is what I did.
These came out just great. So delicious. I didn't really get the sweetness from the Meyer Lemon but I did taste lemon. They were very good and they made a believer out of my picky 12 year old son!
Next batch I make, I will have my son help me as he can easily add the ingredients to the bowl, measure ingredients, and form the scones. He loves helping, especially with baked goods.
So goood!
* Exported from MasterCook *
Blueberry Lemon Scones
Recipe By : adapted from Country Breakfasts by Ken Haedrich
Serving Size : 10 Preparation Time :0:00
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups unbleached flour
1/3 cup Splenda Sweetener
3 tb toasted wheat germ
1 ts baking soda
1 ts baking powder
1/2 ts salt
1/8 ts ground nutmeg -- freshly grated
6 tb cold unsalted butter -- cut in 1/4" cubes
scant cup sour cream
1 lg egg
1 ts lemon extract
1/2 ts vanilla extract
finely grated zest of Meyer Lemon -- * see note
1 1/2 cups fresh or frozen blueberries -- ** see note
2 tb milk -- or 3 as needed
Preheat oven to 400 degrees F and lightly butter a large baking sheet.
In a large bowl, mix the flour, 1/3 cup of sugar, wheat germ, baking soda, baking powder, salt and nutmeg. Add the butter and cut it in until it is broken into very fine pieces. In a separate bowl, whisk together the sour cream, egg, extracts and lemon zest. Make a well in the dry ingredients. Add the liquid, and quickly mix into a shaggy, cohesive mass, folding in the blueberries a few strokes before the dough is blended entirely. Don't be too rough at this stage - especially if the blueberries are fresh - because you'll turn them to mush.
Divide the dough in half. Keeping in mind that you want 5 scones from each half, use a large spoon to scoop enough dough into your floured hands to make one scone. Round it gently with your palms and lay it on the prepared sheet. Repeat for the remaining scones, leaving a little room between them for spreading.
Brush each scone with a little of the milk, then sprinkle them with sparkly sugar.*** Bake for 20 minutes, until golden brown and crusty. Transfer to a wire rack and cool for several minutes before serving. These are good warm or at room temperature or anywhere in between.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* I used Meyer Lemon, as that is what was on-hand. Original recipe calls for a regular supermarket lemon.
** I used dried plumped blueberries. I soaked them in the juice of the meyer lemon and a bit of warm water. Original recipe calls for fresh or frozen. If using frozen, you can put them in frozen. No need to thaw.
*** If you can find something called Sparkling Sugar, this is the thing you need. If you can't find it, then use normal sugar. You just want the tops to be crunchy. Sparkling Sugar is thick and is in big crystals. Easily found at places like Le Gourmet Chef and Williams-Sonoma.
rate
email
print
link to this page
Comments: 7