Recipes

Blueberry Scones with Lemon Glaze


Scone ingredients

2 cups all-purpose flour

½ cup granulated sugar

2 ½ teaspoons baking powder

½ teaspoon salt

zest of 1 large lemon

1/2 cup unsalted butter, cold

1/2 cup Greek yogurt, plain

4 Tbsp milk (for thinning yogurt)

1 large egg

1 teaspoon vanilla extract

1 cup blueberries (fresh or frozen)



Egg wash ingredients


1 large egg, beaten

1 tsp milk



Glaze ingredients


1 ¼ cup  confectioners’ sugar, sifted

4 Tablespoons fresh lemon juice

1tsp unsalted butter

Extra zest


Tips:

 - If you're using frozen berries, rinse them until the water runs mostly clear and pat them dry, then add them to the dough. - If you like a thicker, whiter glaze, add another 1/4 cup of confectioners' sugar.


Directions:

1. Preheat the oven to 400 F / 205 C

2. In a bowl combine the flour, sugar, baking powder, salt, and lemon zest

3. Chop cold butter into small pieces and add to flour mixture. Combine with pastry cutter or your fingers until the mixture resembles coarse meal

4. In a small bowl, whisk the yogurt and milk until smooth

5. Add egg and vanilla to yogurt blend and whisk together. Drizzle over flour mixture and stir until moistened. Fold in blueberries. Dough will be sticky.

6. Using a 2/3 cup measuring scoop, add dough to scone pan sections and press into corners with spatula. If you don’t want to use a scone pan, flatten dough into a 1” high circle on floured surface and cut into wedges with very sharp knife. Place parchment paper or silicone baking mat on  a baking sheet and transfer dough to it with spatula.

7. Brush tops with egg wash

8. Bake for 20-25 minutes.

9. Let cool 2 minutes in the pan and then transfer to a cooling rack

10. To make glaze, whisk confectioners’ sugar, lemon juice, unsalted butter, and zest together until smooth and drizzle over cool scones.


Additional Notes

Mr. Moore made his scones with heavy cream, but I found that substituting Greek yogurt, thinned with a little milk, cuts the fat content in half while preserving the luscious flavor. Plus, Greek yogurt instead of regular plain yogurt adds a sweet tanginess.

Gluten Free Version

For GF Blueberry Scones, simply substitute a 1-for-1 GF flour for the all-purpose wheat flour. The GF flour will be a little stiffer and reluctant to fully mix, so I set aside my spoon and worked the dough with my hands until fully blended. I also measured the dough into my scone pan with my hands, but that's entirely optional. These scones are so delicious, people won't know they're GF!





Maple Oat Hazelnut Scones

Scone ingredients

1 3/4 cups all purpose flour
1 cup quick oats
1/2 teaspoon salt
1/3 cup maple sugar
1 (heaping) tablespoon baking powder
6 tablespoons unsalted butter, cold
1 cup plain Greek yogurt
4 tablespoons milk (for thinning yogurt)
1 egg
1/2 cup chopped toasted hazelnuts
Extra yogurt and milk for brushing tops
Turbinado sugar for sprinkling

Glaze ingredients


1 1/2 cup confectioners’ sugar, sifted
1/4 cup milk
1/2 teaspoon maple extract


Directions:

1. Preheat the oven to 400 F / 205 C
2. In a bowl combine the flour, oats, salt, maple sugar, and baking powder
3. Mix butter into the flour using a pastry cutter or your fingers until the mixture resembles crumbs
4. In a small bowl, whisk the yogurt and milk until smooth
5. Add egg to yogurt blend and combine. Add mixture to dry ingredients and mix until moistened. Fold in hazelnuts. Dough will be sticky
6. Using a 2/3 cup measuring scoop, add dough to scone pan sections and press into corners with spatula. If you don’t want to use a scone pan, flatten dough into a 1” high circle on floured surface and cut into wedges with very sharp knife. Place parchment paper or silicone baking mat on  a baking sheet and transfer dough to it with spatula.
7. Brush tops with extra yogurt thinned with milk
8. Sprinkle with turbinado sugar 
9. Bake for 25 - 30 minutes until the tops are golden brown
10. Let cool 2 minutes in the pan and then transfer to a cooling rack
11. To make glaze, whisk confectioners’ sugar, milk, and maple extract together in a medium bowl until smooth.  Drizzle over cooled scones.


Additional Notes

Mr. Moore made his scones with heavy cream, but I found that substituting Greek yogurt, thinned with a little milk, cuts the fat content in half while preserving the luscious flavor. Plus, Greek yogurt instead of regular plain yogurt adds a sweet tanginess.


Gluten Free Version

For GF Blueberry Scones, simply substitute a 1-for-1 GF flour for the all-purpose wheat flour. The GF flour will be a little stiffer and reluctant to fully mix, so I set aside my spoon and worked the dough with my hands until fully blended. I also measured the dough into my scone pan with my hands, but that's entirely optional. These scones are so delicious, people won't know they're GF!

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