Lemon Blueberry Scones

The house is very quiet... too quiet.  I've cleaned up the kitchen, fed the puppies, started laundry and all the while my mind is on the kids and their first day of school.  Today my baby boy started high school.  He walked off so tall and confident, never once looking back.  So unlike that first day of kindergarten 9 years ago when he suddenly realized that Mommy wasn't going to be staying with him and the tears began to flow.  Growing up is hard... on me!  

The First Day of School always commands a special breakfast and today was no different.  Lemon Blueberry Scones were still warm from the oven as the sleepy eyed kids made their way downstairs in the semi darkness of 6:20 AM.  Their eyes lost the sleepy look as they fueled up for the day and we headed out (Liv with another scone in her lunch bag!) to start the year.  

Frozen blueberries with condensation

The dough will be sticky...

Scones with raw sugar sparkling in the sun!

Light and airy, these blueberry scones were a wonderful way to begin or morning.  While I usually prefer the denser, crusty scones that command lots of butter, these were a lovely, somewhat healthier start to our day with only ¼ cup.  Buttermilk provided a nice, tender crumb, and the lemon combined with blueberries is always a favorite.  Personally, raw sugar on top of scones providing a bit of crunch is always my favorite part, so even though this recipe did not call for the raw sugar, as there is a glaze, I brushed the tops with milk and added the sugar anyway!  The scones were good without the glaze, but with the glaze they attained an excellent status!

5 hours remain until the first day of school lets out.  I know the kids will both do just fine, Spanish, algebra, geometry, biology, etc.  I think I'm glad I'm not there.  But I sure do miss them here...

Lemon Blueberry Scones

adapted from Tyler Florence

2 cups unbleached flour, plus more for rolling berries

1 tablespoon baking powder

1 teaspoon salt

⅓ cup sugar

1 Tbs lemon zest

¼ cup unsalted butter, chilled and cut in chunks

¾ cup buttermilk or cream

1 egg

1 cup fresh blueberries (I used frozen... do not thaw)

milk for brushing (optional)

raw sugar for sprinkling (optional)

Preheat oven to 400º F.

In a large bowl, sift together flour, baking powder, salt, sugar and lemon zest; mix thoroughly.  Cut in butter using 2 forks, a pastry blender or your fingers. The butter pieces should be coated with flour and resemble crumbs.

In another bowl, mix the buttermilk and the egg together, and then add to the flour mixture. Mix just until partially incorporated, do no overwork the dough.

Toss the blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise.  Pour sticky dough out onto a well floured surface.  Pat to a ¾ inch height and cut with a pizza cutter into desired triangles or squares.  Place on a non stick baking mat or a baking sheet sprayed lightly with cooking spray.  If desired, brush the tops of the scones with milk and sprinkle with raw sugar.


Bake for 15 to 20 minutes until brown. Cool before applying lemon glaze.

Lemon Glaze:

nocoupons

• 2 tablespoons unsalted butter
• 1 cup powdered sugar, sifted (may need a bit more or a bit less)
• 2 - 3 Tbs fresh lemon juice
• 1 Tbs lemon zest

To prepare Lemon Glaze: combine butter, sugar, Lemon zest, and juice over a double boiler.  Cook until butter and sugar are melted and mixture has thickened.  Remove from heat and whisk until smooth and slightly cool.  Drizzle or brush on top of scone. 

My boy... Sept. 2001