Saturday, July 14, 2012

Lemon Blueberry Scones

I haven't always been a fan of blueberries but discovered several years ago that I really do love the cute little things, especially when paired with fresh lemon ... and my son loves blueberries so when we found ourselves with some leftover fresh berries he asked for blueberry scones.  Scones can be dry and crumbly sometimes but this recipe includes yogurt which gives them a wonderful moist texture plus it has a nice dose of fresh lemon, too.

Lemon Blueberry Scones
2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup sugar
1 tablespoon baking powder
6 tablespoons butter, cut into small chunks
1 cup fresh blueberries
2 tablespoons grated lemon zest, divided 
2 large eggs, beaten
1/4 cup vanilla yogurt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
a tad of milk, for brushing on top
1/4 cup fresh lemon juice
1 cup confectioners' sugar, sifted
1/2 tablespoon unsalted butter

Preheat oven to 375 degrees.  Line a large baking sheet with parchment paper. In a large bowl whisk together the flour, salt, sugar and baking powder.  Add the chunks of butter and mix in with a pastry blender until flour mixture is crumbly. Gently stir in the blueberries and one tablespoon of lemon zest.

Stir together the beaten eggs, yogurt, vanilla and almond extracts.  Add to the dry ingredients, stirring gently until combined into a moist dough.

Press dough into a 9-inch cake pan then turn out onto floured surface.  (I read that tip somewhere recently and it really does make shaping the scones much easier!)

Cut dough into 10 or 12 pie-shaped wedges and place on parchment-lined baking sheet.  Brush each scone with milk.  Bake about 25 minutes until lightly browned and scones test done with a cake tester.

While scones are cooling, combine lemon juice and confectioner's sugar in a microwave-safe bowl.  Heat in microwave about 30 seconds until warm, then whisk in butter and remaining one tablespoon of lemon zest ... I found the glaze too runny for my liking, so I added more confectioner's sugar.  Drizzle glaze over scones and serve warm. As a bonus, these also reheat nicely in the microwave.

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