I woke up this morning with the itch to bake! I much prefer baking over cooking, but you can’t always eat cake!
Since the hubby had a 4 hour drive for work this morning, I decided to make him this special treat for his long drive! I started writing this entry while the scones were baking, and let me tell you…it has been VERY distracting so far!! :) The smells have been divine! So then I had to stop and eat. Stop and clean up. Stop and play with the puppies…etc. You know how that goes!
I found this great (and simple!) recipe from blogger Witty in the City. She shaped hers a little differently than you’d expect, but I made mine in the traditional triangle shape. I linked her blog because this is me documenting my challenge in following the recipe. I like trying out new things and I like giving credit where it’s due! Here’s what you’ll need:
Blueberry-Lemon Scones
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- 2 cups flour
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- 1 cup sugar
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- 1 tbsp. baking powder (very important, unless you want wafers)
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- zest of 2 lemons
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- 1 stick of butter
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- 1 egg
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- 1/2 cup heavy cream
WITC recommended you preheat your oven to 350 °F. Mine was “preheating” for about 25 minutes as I gathered all my ingredients and started prepping. If you’re ok with that, then go ahead. Slow-poke me should have waited :)
You start off with mixing your dry ingredients: 2 cups flour, 1 cup sugar, 1 tablespoon baking powder, 1 stick of butter, and the lemon zest.
For my visual readers, here are the lemons, coy and shy after de-robing.
My food processor was too small to hold everything, so I brought out my hand mixer (not pictured). I don’t think I have used it more than three times in the three years we’ve been married, but I have a feeling I will be using it a LOT more now ;) The butter didn’t want to blend well, so I did my best before adding the wet ingredients.
Wet ingredients, before and after. Add this to the dry ingredients and mix well!
This is what your batter should look like after you GENTLY (and manually) fold in the blueberries. If you use your mixer then the blueberries will burst and you will have purple scones. (Hey! Now THAT’S an idea! I have a friend who LOVES purple ;))
After folding the blueberries, take out the batter and put it on a floured cutting board. (Do as I say and not as I do. Mine stuck to the cutting board. Hindsight’s 20/20)
This is what your batter should look like after it’s spread. I didn’t try to make a perfect circle out of fear of popping the berries. Take your pizza cutter and cut it into eight slices like this (more or less):
I then positioned the slices onto a greased cookie sheet. Leave as much space as possible between the scones. The baking powder makes them GROW!
Here’s a peek as they were baking! I couldn’t contain myself…they smelled delicious!
About 25 minutes later…
As you probably guessed, they were scrumptious! My husband and I both hummed with delight. I gave one to my neighbor and she sheepishly came back and said it was gone before she ate it. Her husband gobbled it up!! I gave her another and she was happy!
I will DEFINITELY make these again! My town has a farmers market that opens on the weekends. I am planning on making these with raspberries next time. It was so easy to make (once I knew what I was doing). Tune in this weekend for Raspberry-Lemon scones! Yay!
XOXO
Lisette
