- Hey guys, today I'm gonna show you
how to make some delicious blueberry scones
with a lemon glaze, which is a great way
to put all of those fresh blueberries to good use.
They are light and flaky and bursting with blueberries,
and the best part about this recipe
is you can make these all a day ahead,
have them cut and ready to go, sitting in your fridge,
and then when your guests arrive,
you just pop them in the oven.
How easy is that?
Let me show you how to make 'em.
Now when it comes to scones,
there are really two ways to go.
You can mix up your dough in a food processor
or you can mix up the dough by hand.
And I have tried both techniques, and I am here to say
that I really think mixing your dough by hand
is the way to go, just like Grandma did.
I find you get a better texture, and here's why.
So what makes a scone light and flaky
are the big chunks of butter.
So the butter, when it hits the oven,
will start to melt, and that will leave an air pocket,
and that air pocket
is what creates that nice, flaky texture.
And I have found
when you mix the scone dough up in a food processor,
sometimes you can take it too far
and you end up with more of like a coarse meal
and you don't have those little chunks of butter,
and that will create a really sort of heavy, dense scone.
So if you wanna be able to control those chunks of butter,
mixing it by hand is the way to go.
So we're first gonna begin
by adding two cups of all-purpose flour
in a large mixing bowl.
Then you're also gonna add a third of a cup of white sugar,
two teaspoons of baking powder,
and then you also wanna add a tablespoon
of fresh lemon zest and 3/4s teaspoon of salt.
So you can whisk that all together, just until combined,
and now we're gonna prep our butter.
So these scones take 10 tablespoons of butter,
and it's really important to start with very cold butter.
So what I like to do
is cut up the butter into little cubes,
put it in a bowl, and then pop it in my freezer
for about 10 minutes.
So go ahead and add your butter to your flour mixture,
and then just go in there with your hands
and start to sort of smoosh the butter together
with the flour.
It is a little bit tedious, but I'm telling you,
it is well worth the effort,
and you'll know that it's at a good place
when the butter is like the size of a pea.
And this really helps that that butter is cold
because if it's not and it's room temperature,
you'll start to smoosh it together
and you'll have like a little paste on your hand
and you won't retain those little crumbles,
and that is what is going to create our flaky scone.
And then in a measuring cup,
you wanna pour out half a cup of heavy cream
and then crack in one egg
and 3/4s teaspoon of vanilla extract,
and you can whisk that all together.
Then, in your flour mixture,
you wanna create a well in the center,
and you're gonna pour this cream mixture
into the center of the well.
And this is really an important technique
any time you're making scones
because it will combine that wet ingredient
with the dry ingredient in a way
that gets all of those dry ingredients incorporated.
And at this stage, you can also add your blueberries.
Go ahead and just put them right in the well.
So you can mix this dough up with a fork,
or my Aunt Mellarie recently sent me this little gadget,
which I have to share with you
'cause it's so fabulous for scone dough.
It's called the Danish whisk.
I know, it looks like some kind
of antique cooking implement,
but it works so well for mixing up scone dough
because what it does
is it allows you to mix the wet ingredients
and the dry ingredients and not smoosh those blueberries.
It's one of my new favorite things. (laughs)
So I put a link in the description
of where you can find it online.
And then once your dough starts to come together,
you can remove the whisk, and then with floured hands,
just kind of clump together
to make sure everything is adhering
and that you have a nice little dough ball.
Then you can transfer that out onto a floured surface.
And you wanna be careful at this stage.
You don't wanna overwork your dough
or you'll end up with a tough scone.
Then you can take the chef knife and just dip it in flour
and then roughly kinda form a square with it.
I think the chef knife really helps with that.
Then you can cut your square in half and then into quarters,
and cut those down the diagonal.
And then you'll have a little triangle.
And then you wanna transfer these
to a cookie sheet lined with parchment paper.
Then before we put our egg wash on these,
I like to pop them in the freezer
for about eight to 10 minutes,
and I do this just so that these scones
can become really chilled and hard.
And that will alleviate the butter leaching out
when they hit the oven
because sometimes that can happen
if you've put scone dough that is too warm,
that's like room temperature, in a hot oven.
The butter will start to sort of melt out
before the actual interior starts to bake.
And then to create our egg wash,
you can add one egg and two tablespoons of milk,
and whisk that together.
And then brush each of the scones with this mixture.
And this also helps with any cracks that might be forming.
It's good to just kind of brush it on the scone
and try to adhere it back together,
just so that they don't crack and split more
once they start to bake.
Then we're gonna place these in a 400 degree Fahrenheit oven
for just 20 to 25 minutes,
just until your scones are nice and golden brown
and you start to see those blueberries burst.
Then you're gonna pull them out and let them cool slightly,
and you could serve them just like this.
They would be absolutely delicious
with a little butter and jam.
Or, if you wanna kick it up a notch,
you could make a lemon glaze, (laughs)
which is also really delicious and simple to do.
So in a bowl, you're gonna add 3/4s cup of powdered sugar,
and to that, you're gonna add two tablespoons
of fresh lemon juice.
And you can whisk that up until it's nice and smooth,
and then you can take a fork and dip it into the glaze
and drizzle it all over the scones
right there on your cookie sheet.
I do like to wait until these scones, though,
are just warm and not hot to do this,
otherwise the heat from the scone
will melt the glaze and it'll absorb into the scone
and you'll end up kind of with an invisible glaze, (laughs)
which isn't as good as a slightly visible glaze.
Now if you would like another fantastic blueberry recipe,
then you must try my blueberry crumb cake.
It is to die for.
And you can click the annotation here,
and I'll see you over there.