Sunday Breakfast: Easy Blueberry Scones
There is something about a lazy Sunday morning, one where you lay in bed and just chill until getting up is as easy as pie. It’s these lazy Sunday mornings that make me want to make a latte and bake. What am I baking this morning? Homemade blueberry scones.
Truth be told, I haven’t made scones in years. The first time I attempted them, I was not the baker I am today so I had no idea how any changes I made to the recipe would effect the final product. Unfortunately for me, my first attempt yielded a blueberry scone that tasted more like baking soda than anything else. Not a very good morning.
For this morning’s attempt, I started with a Tyler Florence recipe I found online. Since there are just two of us in my household, making 8 scones seemed like a lot, so the first thing I did was scale it back a bit, substituting a little whole wheat flour for some of the AP to up the healthiness (this is breakfast, after all, not dessert.) Next, I like lemon in my breakfast pastries, but I didn’t want a super sweet glaze, so I added lemon zest to the scones and brushed them with just a touch of lemon syrup, instead of coating them with the thick glaze. Here’s my recipe for just four, delicious, blueberry scones.
Recipe Adapted from Tyler Florence’s “Blueberry Scones with Lemon Glaze”
Ingredients
1/4 cup whole wheat flour
1 1/2 tsp baking powder
1/2 teaspoon salt
1 tblsp sugar (plus more for finishing on top)
zest and juice of half a lemon
3 tablespoons cold unsalted butter, cut in chunks
1/2 cup frozen blueberries
1/2 cup whole milk, plus more for brushing the scones
1 tblsp powdered sugar
Preheat the oven to 400 degrees F.
Place the flour, baking powder, salt, lemon zest and sugar in a bowl and whisk to combine.
Using a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Add a tsp of flour to coat the blueberries, then fold the blueberries into the batter. Take care not to mash or bruise the blueberries or else they will bleed into the dough. Make a well in the center and pour in the cold milk. Fold everything together just to incorporate; do not overwork the dough.
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Press the dough out onto a lightly floured surface, form it into a circle then cut to make 4 triangles. Place the scones on an ungreased silpat, brush the tops with a little whole milk, and sprinkle a little extra sugar on top. Bake for 20 minutes until beautiful and brown.
Add the powdered sugar to the lemon juice, stir to combine. You should end up with a very thin syrup. Using a pastry brush, lightly brush the tops of the scones, then serve.
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Using frozen blueberries keeps the scones very moist. Because there is whole wheat flour in the mix, they are just a little denser. Feel free to go with all AP flour is you want the scones a little lighter.
