It's currently 10pm and I am WIDE AWAKE. This is a feat for me because I am usually ready for bed at 7pm. No joke friends. I had quite a bit of coffee this morning and I think my body is just not ready to come down from the high. That's ok because this is the perfect time to share a new recipe with you!
Ok so I love to bake, that's nothing new. But I think scones may just be my favorite thing. It's hard to say for sure because tomorrow I will probably tell you that cupcakes are my favorite. But for now, let's go with scones...
They are super easy to make and so, so versatile. By super easy I mean you seriously cannot mess them up. And this is my third variation on the same scone recipe--each flavor is better than the last.
1/2 cup white sugar
3 cups all-purpose flour
2 and 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 medium lemons, juice and zest*
1/2 cup heavy cream
1 and 1/2 sticks (3/4 cup) softened butter
1 cup fresh blueberries
*This is about 4 tablespoons of juice and 1 tablespoon of zest
1 lemon, juiced*
1/2 cup powdered sugar
*This is about 2 tablespoons
Preheat oven to 400 degrees. Whip out your cookie sheet, no need to grease.
In a large bowl--preferably that of a stand mixer--gently sift or whisk your sugar, flour, baking powder, baking soda and salt together.
Wash, dry, zest, and then juice 2 of your lemons. Add juice and zest into the bowl along with the heavy cream and softened butter.
Now gently mix with your mixer, a spoon or even your hands.
Once the batter is almost fully mixed, dump in your blueberries and give her another brief mix. (You want a few of your blueberries to pop, but not all of them!)
The batter will be lumpy, that's great! Then form discs or triangles on your cookie sheet. I make mounded discs because it is much easier than the traditional scone triangle, but you do you. Allow to bake for 17-20 minutes depending on scone size. You want them to be a little bit soft but not doughy when you pull them out.
While they bake, make your glaze. Juice that last lemon into a bowl and whisk in the powdered sugar. You want a syrup-like consistency. Depending on how much juice your lemon yields, you may need more or less powdered sugar than I did. When you pull out your scones, spoon a small amount of glaze into each piping hot scone. The glaze will drip down the scone and harden as it cools.
As with most of my recipes, this scone is very flexible. If your dough is too runny, add a bit more flour. If there aren't enough blueberries for your liking, add more. The key to baking (and cooking) is getting familiar with the appropriate texture of an item. Play around and have fun!
Lots of Love,
P.S. I live at high altitude. So if you don't your baking times and ingredients may need to be adjusted slightly.