Monday, June 6, 2011
In the Kitchen - Wild Blueberry Scones with Lemon Glaze
It's been a while since I've posted a recipe on here. This one is definitely worth sharing. I partially based it on Joanne Chang's recipe for classic currant scones. I hope you like it!
Wild Blueberry Scones with Lemon Glaze
2 3/4 c (385 g) all-purpose flour
1 1/2 t baking powder
1/2 t baking soda
1/4 t kosher salt
1/2 c (70 g) granulated sugar
1/2 c (1 stick, 114 g) cold unsalted butter cut into 1/2 inch pieces
2/3 c frozen wild blueberries
1/2 c (120 g) cold nonfat buttermilk
1/2 c (120 g) cold heavy cream
1 cold egg
1 c (140 g) confectioners' sugar
1/2 t fresh lemon zest
2 to 3 T of fresh lemon juice
1. Position a rack in the center of the oven and preheat to 350 degrees F.
2. In the bowl of a standing mixer, combine the flour, baking powder, baking soda, kosher salt and 1/2 cup of sugar until the ingredients are evenly distributed. Add the butter and beat on low speed for about 30 seconds or until the butter is somewhat broken down but still visible.
3. In a separate bowl, whisk together the buttermilk, heavy cream and egg.
4. Add the frozen blueberries to the flour-butter mixture and beat on low for a few seconds until they are distributed. Then pour in the buttermilk mixture and continue to beat on low for 20 - 30 seconds or just until the dough comes together.
5. Dump the dough onto a parchment-lined baking sheet and pat it down into an 8 inch circle about 1 inch thick. Use a knife to cut the circle into 8 wedges but leave the round intact.
6. Bake for 45 to 50 minutes until the circle is golden. Transfer to a wire rack and cool for 30 minutes.
7. Whisk the confectioner's sugar, lemon zest and lemon juice together until smooth.
8. Cut the scones into the pre-scored wedges and drizzle the lemon glaze on top. I like to eat the scones while they are still warm but if you wait until they have completely cooled before applying the glaze, it will harden into a sweet lemony crust after a few minutes.