Meyer Lemon And Dried Blueberry Scones Recipes

BLUEBERRY AND MEYER LEMON SCONES

Steps:

• Sift flour, sugar, baking powder, baking soda, and salt into a mixing bowl.
• In a food processor, add the dry ingredients and butter and pulse about 10-12 times. The mixture should resemble coarse bread crumbs with some small pieces of butter.
• Transfer the flour mixture to a large mixing bowl. Add the blueberries and lemon zest and toss gently to coat.
• In another mixing bowl, combine cream, egg, vanilla, and whisk to combine.
• Pour a little of the cream mixture at a time into the flour mixture and use a spatula or your hands to work the cream into the flour mixture as you gradually rotate the bowl in a folding motion, not a stirring motion. Mix just until the dough comes together.
• Preheat the oven to 425 degrees F.
• Line a half-sheet pan with parchment paper.
• Use a 2 ½ inch diameter ice cream scoop, portion the dough, rounded side up, onto the parchment paper about 1 inch apart.
• Brush the top of the scones with cream and sprinkle the sanding sugar on top.
• Place the baking sheet on the middle rack and bake for 10 minutes. Rotate the pan and bake for another 5-7 minutes until light golden brown or a toothpick inserted into the center of the scone comes out clean.
• Remove the scones from the oven and let them rest for 5 minutes on the baking sheet before transferring to a wire rack to cool.
• To make the lemon glaze, in a bowl add the confectioners' sugar, lemon juice and zest and stir until well combined.
• Drizzle the glaze of the warm scones. If the glaze is too thick, add a few drops of lemon juice.

MEYER LEMON AND DRIED BLUEBERRY SCONES

Steps:

• Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried wild blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges.
• Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.

MEYER LEMON CRANBERRY SCONES

Steps:

• Preheat oven to 400°F. and line a large baking sheet with parchment paper.
• With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
• In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
• In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
• In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
• On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
• Serve scones warm with crème fraîche or whipped cream. Scones keep, individually wrapped in plastic wrap and foil, chilled, 1 day or frozen 1 week.