Blueberry Lemon Scones

"You can't be that kid at the top of the 

waterslide, overthinking it.

You have to go down the chute."

-Tina Fey

I have been saying this to myself a lot lately. I tend to sometimes (ALL THE TIME) overthink small details and drive myself (and others) a little crazy.

For instance it took me way too long to make up my mind whether I should make blueberry scones with lemon, or blueberry scones with almonds.

Sometimes the difference between lemons and almonds is a really big deal guys.

But like the wise Tina Fey reminds me, you have to go down the chute. So I just threw caution and lemon zest to the wind and went down the Blueberry Lemon chute.

And why was I ever doubtful!? Blueberry and lemon are like two really good friends that people like me tend to forget about when all they can think about is chocolate. But I didn't even add chocolate to this recipe! I kept things classy and classic, and the result was dang awesome. Proud moment.

Fresh blueberries and fresh lemons. It's hard to go wrong! I made six scones, plus one baby scone. That baby one totally has my name on it.

Stop overthinking things and go down the chute. Make scones with the bounty of blueberries sitting in your fridge. Make them for you and your mom before you go to work. Eat them warm with butter and serve with milky tea. Enjoy it.

Because Tina Fey and I told you to.

Blueberry Lemon Scones

Recipe adapted from Martha Stewart

(I halved the recipe to make just a small batch, but it can be easily doubled. Unbaked scones can be frozen and saved in the freezer to bake up when you want them!)

Makes about 6 small scones

• 1 cup all purpose flour
• 2 Tbsp granulated sugar
• 1/2 tbsp baking powder
• scant 1/2 tsp salt
• 3 tbsp (1.5 oz) cold butter, cut into cubes
• 3/4 cup fresh blueberries
• 1/2 tsp lemon zest (about 1/2 lemon)
• 1/6 cup almond milk (or any other milk if you prefer)
• 1 egg
• Cream for brushing (optional)
• Turbinado sugar for sprinkling (optional)

Preheat oven to 400 (375 for my hot oven) and line a baking sheet with parchment paper.

In a mixing bowl, whisk together the flour, sugar, baking powder, salt and lemon zest. Use your fingers to mix in the butter with the flour mixture. You don't want to blend the two together completely, just until the butter is in pea sized clumps. This equals flakyness!

Gently fold in the blueberries. In another bowl, whisk the egg into the almond milk. Combine the wet and the dry until they form a dough, you may need to knead it a bit. Need to knead, ha. (Sorry)

Gently roll out dough (don't flatten your butter too much!) onto a lightly floured surface. Use a knife or cookie cutter to cut out your scones. I used a small glass dipped in flour to cut out round scones.

Place on prepared baking tray. Brush the tops with a good amount of cream, then sprinkle with turbinado sugar if desired. Bake for about 20 minutes, until golden brown on top.

Make a pot of tea and serve up some scones, warm from the oven, with butter. Yes.

Warm food straight from the oven with melty butter is probably one of the most magical moments in life. Yes, I am easily pleased.

<3 Lari

PS: Have strawberries instead of blueberries? Make these Strawberries and Cream Scones instead! Equally awesome.

Strawberries and Cream Scones

The other day, I had a revelation of sorts. I realized, that I really, really like scones! And more of these flaky, buttery things of goodness should be pumping out of my kitchen. They are the perfect weekend breakfast indulgence. Eat them fresh out of the oven, with a little butter, and it cannot be beat. Yup, life with fresh scones in it doesn't get much better in my world.

I had recently bought a basket of fresh strawberries (because they were on sale, cha-ching) and was dreaming/reading up recipes to use them in. Maybe muffins or a loaf? And then, whilst scrolling through archives of one of my favourite blogs I discovered "Strawberries and Cream Biscuits". (Biscuits, scones, are they the same? I don't know for sure but I do know they are both uhmazing.) Done and done! I could taste the buttery yumminess already.

And since when I made them, Valentines was only a week away so obviously they are heart shaped. Which is another fun thing about biscuits and scones. I love recipes in which you can cut things into shapes... because you can be simple and sophisticated with squares, rectangles or circles. Or you can get fancy and pull out the cookie cutter collection. Fancy dancey.

Strawberries and Cream Scones

Recipe slightly adapted from Smitten Kitchen

(I changed the name of the recipe mostly because I am a sucker for alliteration.)

Notes:

If you don't have a pastry cutter, cut in the flour with two knives. OR use your hands and crumble it with your fingers. OR freeze the butter, then grate it in with a cheese grater. 

If you don't have half and half cream, you can use whatever kind of milk you have on hand. The original recipe calls for heavy cream, I have only tried these with half and half, but I am sure they would still be yummy (and healthier) with milk, just not as rich tasting. 

You are the master of your kitchen, choose your own adventure.

Let's Make Scones! Or biscuits! Whatever!

You will need:

• 2 1/4 cups all purpose flour
• 1 tbsp baking powder
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 6 tbsp (3 ounces) cold butter, cut into cubes
• 1 cup chopped, ripe strawberries
• 1 cup half and half cream, (and a little extra for brushing, optional)
• Turbinado sugar for sprinkling (optional)

Whisk together the flour, baking powder, sugar and salt. Toss in the cubed butter and cut in with a pastry cutter (or, see notes!)

When the butter resembles coarse crumbs, toss in the strawberries and coat them with the flour. The stir in the cream until the dough is combined. Do not over mix the dough at this point, because you don't want to fully blend in the butter. By not fully blending the butter into the flour mixture, your scones will bake up light and flaky! Which is totally what we are going for. No hockey pucks here.

Turn out the dough onto a floured work surface. Gently roll out the dough, flouring the top as needed, to about 3/4" thick. Remember to not overwork the dough too much to keep the butter flaky. Cut out desired shapes, I choose hearts! Place on a baking tray lined with parchment paper. At this point you can bake them as is, or you can brush the tops with a little additional cream and sprinkle with turbinado sugar. I tried both, and both are good. The sugar gives an nice added sweet crunch which is always fun.

 Bake at 425F for about 12 minutes until lightly golden on the edges. Let cool on the pan for a few minutes or as long as you can take it, then slice in half, smear on the butter, watch it melt, take a bite, fall in love. You are welcome.

These are also an exceptionally tasty afternoon snack, British Style! With butter and jam, served with a cup of tea. Jolly Good!

Here's to hoping there shall be many more scones in my future. And yours as well.

Happy Belated Valentines Day!

<3 Lari