In my last post I did grilled chicken thighs enrobed in blueberry barbecue sauce, so now-it’s time for dessert. Blueberry Dessert! Well, sort of:)
But first, let’s talk about ALL of the awesomeness contained inside this little berry. Blueberries are high in antioxidants which help fight against heart disease, cancer and chronic disease. These same antioxidants protect the brain from free radicals and help promote a healthy brain. These little gems are low in calories and high in fiber which helps you feel fuller and aids in proper digestion. Besides being high in fiber, they are also a great source of Vitamins C, K, and Manganese.
As with all berries, if you can find organic blueberries use them! Any berry or thin skinned fruit or vegetable should be organic whenever possible due to the fact that the conventionally grown berries are at the top of the list for being the most contaminated with pesticides. You can find a full list of foods you should buy organic at eatingwell.com
Scones are actually more like biscuits-sweet biscuits (or savory if you prefer), that is. Here, in the states they include everything from nuts and dried fruit to savory things like cheese and fresh herbs. As scone legend has it, the original scone was born in Scotland. The European version is usually served plain (sometimes found with a scattering of dried currants) and is not as sweet as it’s American cousin. Scones regained popularity here in the states around the same time that coffee shops started popping up on every street corner. They are considered a quick bread, which means they are mixed with a leavening ingredient (such the baking powder used here) and handled as little as possible as to avoid a tough dough. As with the name “quick” they are just that. Everything’s mixed together pretty quickly and then baked off without having to let the dough rise as you would with a yeast dough.
For my research, I scoured the internet looking for only the bestestest and most highly reviewed basic scone recipe. I knew that if I found that ONE basic gem, I could pretty much do whatever variations I wanted to.
I happened across the scone recipe from King Arthur Flour’s website. It was actually the top rated (5 stars and 244 comments) recipe I found and I dove into the comments. What I really liked about the recipe was at the bottom of the instructions it actually gave sweet and savory variations. Another plus to the plus I stumbled upon? There were tips from the bakers at the company such as how to convert the recipe to gluten free and even a Baker’s Hotline. I found that pretty impressive.
Below, I’ve included the video I did for this particular recipe which was a piece of cake..err scone that is. Excuse the “skinny screen.” It’s one of my first goes at cooking and shooting at the same time. :)I’d recommend staying indoors, unless your a glutton for punishment such as myself when I did this video. I will definitely make this recipe again and will certainly use the suggested variations and measurements called for on the King Arthur website. Make sure you check them out!
Here is the recipe verbatim from the King Arthur Flour website with the blueberry and lemon zest measurements added in.
Blueberry Lemon Scones:
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour or Gluten-Free Measure for Measure Flour
- 1/3 cup sugar
- 3/4 teaspoon salt
- 1 tablespoon baking powder
- 1/2 cup cold butter
- 2 large eggs
- 2 teaspoons vanilla extract or the flavoring of your choice
- 1/2 cup to 2/3 cup half and half or milk
- 2 cups fresh (or frozen) blueberries
- 1 Tablespoon Lemon Zest
*See “tips,” below.
- 2 teaspoons milk
- 2 tablespoons sparkling white sugar or cinnamon sugar, optional
In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder.
Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.
In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half and half or milk, and lemon zest.
Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Gently fold in blueberries (as per video).
Line a baking sheet with parchment; if you don’t have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan.
Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5″ circle (if you haven’t incorporated any add-ins); or a 6″ circle (if you’ve added fruit, nuts, etc.). The circles should be about 3/4″ thick.
Brush each circle with milk, and sprinkle with coarse white sparkling sugar or cinnamon sugar, if desired.
Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges.
Carefully pull the wedges away from the center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.
For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. Chilling the scones relaxes the gluten in the flour, which makes the scones more tender and allows them to rise higher. It also chills the fat, which will make the scones a bit flakier. While the scones are chilling, preheat the oven to 425°F.
Bake the scones for 20 to 25 minutes, or until they’re golden brown. When you pull one away from the others, it should look baked all the way through; the edge shouldn’t look wet or unbaked.
Remove the scones from the oven, and cool briefly on the pan. Serve warm. They’re delicious as is, but add butter and/or jam, if you like.
When the scones are completely cool, wrap them in plastic and store at room temperature for up to several days. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.