Crazy. You won’t believe this. I didn’t make pancakes this morning and it’s Saturday…what.is.happening!? Talk about a major switch up…well not major, but a switch up regardless.
Typically, people love Saturday mornings because it means sleeping in. I wouldn’t know what the heck that is anymore even if I tried! Sleep…sleep is for the weak (a little saying our niece says… my brother in-law taught her that one, I think it’s from a song). Now, Saturday mornings are a gift of leisure. No rushing to wake up, no quick showers, no need to get dressed quickly. No rush to get as much done in the kitchen before Chris comes down the stairs with Mason who is saying “mo mo mo (more) milk” before he even rounds the corner. But regardless of it being the weekend, I still rise out of bed at the same time. Truly a force of habit. But the beauty of not having to rush??? I LOVE IT! And it means we can all be together and enjoy the morning before trekking off on a family adventure. Anyone else wonder what the heck they did with their time before a toddler?! I wasted mine that’s for sure!
I have a slight confession to make. Recently we added channels to our cable package…gasp! We clearly “needed” the Jets channel. Between you and I, it didn’t bother me because it meant access to The Food Network…and I’m a Jets fan (obviously). Victory for everyone around here. Now, here’s my problem. Because of this tv channel reunion, I have a massive stock pile of recipes I’d love to try! And lets be honest, I’ll most likely get through 50%. Which brings us back to today and the lack of pancakes this Saturday morning. Instead, I leisurely made some fresh blueberry lemon scones. Minus one recipe out of the stock pile! WOO!
I’ve always loved a good scone. I’m not sure where my thoughts began on it only being a suitable breakfast item for brunch, but after today, that’s changing. This scone thing needs to be a reoccurring trend in this house. Looks like we have a little fan.
The fresh flavor of blueberries, and the added zest of lemon are a pretty devine duo in this scone. I’m just waiting to eat one outside on the deck with a huuuuge cup of coffee. There’s something about lemon and blueberry that scream spring and summer. They’re both so fresh, and so tasty.
After reading various comments about this scone recipe, just watch how you prefer the glaze. I enjoyed it, but I just BRUSHED our scones…I didn’t pour the glaze over top. You could cut the (glaze) recipe in half and not have any leftover, and then plenty to spare.
These scones are best served warm, and if you’re like Chris, slathered in butter. Or if you’re like me, with warm jam! Hope you enjoy these scones however you like. With butter, or jam…or even better, both!
Blueberry Lemon Scones
Tyler Florence | Yield 8 Scones
For the 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 scones
1 Tablespoon lemon zest
For the Glaze:
1/2 Cup freshly squeezed lemon juice
2 Cups confectioners’ sugar, sifted
1 Tablespoon unsalted butter
1 Lemon, zest finely grated
01 – Preheat oven to 400 degrees.
02 – Sift together dry ingredients; flour, baking powder, salt & sugar
03 – Using 2 forks (or pastry blender for you fancy machine folk) cut the butter to coat the pieces with flour. The mixture should look like coarse crumbs.
04 – GENTLY fold the blueberries into the batter. Don’t mash or bruise the berries, otherwise their colour will bleed through the dough.
05 – Make a well in the center of the dough, and pour in cream.
06 – Fold everything together just to incorporate; don’t overwork the dough
07 – Press the dough out on a lightly floured surface 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.
08 – Place scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake 15 – 20 minutes until beautiful and brown. Allow the scones to cool a bit before adding the glaze.
09 – You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners’ sugar until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave safe bowl.
10 – Whisk in the butter and lemon zest.
11 – Either nuke the glaze for 30 seconds or continue whisking in the double boiler.
12 – Whisk the glaze to smooth out any lumps, then drizzle over the scones.
13 – Let sit a minute to allow glaze to absorb, then serve!