Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Monday, October 19, 2009

Lemon Blueberry Scones

We love scones -- probably our favorite breakfast (or tea) bread. Our first introduction to scones was in England when we had our first cream tea -- a plain scone with bowls of cream and jam and although we ate them backward (we piled on the jam and then the cream) we thought them wonderful food.
Scones in England are more for tea than for breakfast . . . but we find them great breakfast fare -- especially with the perfect cup of coffee.

I was scone challenged until I found the Barefoot Contessa recipe. Made in the mixer, they are easy scones and turn out perfect every time!
These are lemon blueberry scones -- with a smidgen of icing. They are our adaptation of Ina Garten's cranberry orange scones. Not having dried cranberries but having dried blueberries we made the substitution and instead of orange juice and zest we used lemon for we felt that blueberry and lemon had a greater affinity than blueberry and orange.

The result -- perfect -- both for breakfast and for tea that afternoon.

Blueberry Lemon Scones

4 cups plus 1/4 cup flour
1/4 cup sugar (plus additional for sprinkling)
2 T. baking powder
2 t. kosher salt
1 T. grated lemon zest
3/4 pound cold, unsalted butter, diced
4 large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried blueberries
1 egg beaten with 2 T. water for egg wash
1/2 cup powdered sugar plus 2 T.
4 t. freshly squeezed lemon juice

Preheat the oven to 400.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and lemon zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas.

Combine the eggs and heavy cream and, with the mixer o low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried blueberries and 1/4 cup of flour, add to the dough and mix on low speed until blended. Dump the dough onto a well floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4 inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3 inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar and bake for 20 to 25 minutes, until the tops are browned and the insides fully baked. Allow the scones to cool for 15 minutes and then whisk together the confectioners sugar and lemon juice and drizzle over scones.





10 comments:

Blondie's Journal said...

I can practically smell these...blueberries are one of my very favorite fruits and I love your substitutions.

I notice you admire Ina Garten as much as I do. I am wondering which cookbook you are finding all these wonderful recipes in...I have Barefoot in Paris.

xoxo
Jane

Martha said...

I have ALL of them. I believe this was in one of her first 3 books.

Acorn Cottage said...

I am so excited as I have been scone challenged and know if you've tasted and tried this recipe it's a winner. Can't wait to make them. They look delicious!

Hugs, Nancy

La Table De Nana said...

I appreciate all the Ina sharing:) On my list..
BTW scones belong w/ doilies:)

Southerncook said...

These look delicious Martha and I have never made this recipe. I should very soon especially since I have blueberries in my freezer from the farm.

BTW, we have a Black Walnut tree at the farm and right now it is loaded with nuts and falling. I think I need to get up there to gather Black Walnuts for the freezer. I seem to remember a recipe you shared some time ago, a cake with Black Walnuts. I am looking for that recipe today.

Carolyn

Sweet and Savory said...

A great recipe.

Mary said...

How good do these look :-). I love these scones.

Gary and Elizabeth~ said...

Oh my, they look out of this world delicious!. I do love the cream too.
Enjoy your day,
Elizabeth

Pondside said...

They look like the perfect treat for a fall afternoon. I'll have to try these on the weekend.

Bernideen said...

This recipe |I plan to try - am printing it out now!