Ok just a warning here. Theres gonna be A LOT of pictures in this post.
I mean, come on! How pretty are these!!
If you have been following my insta-stories you know that I have been trying to get my food pics published on foodgawker.com.
Don’t know what that is? Let me explain. Foodgawker is a food photography website where you submit a food photo from a blog post and it gets reviewed by professional photographers who will look at all aspects of your photo (lighting, composition, yumminess), and determine whether or not it is worthy of being published on their website. It basically means your picture is awesome and you can pat yourself on the back. If you get published, it gives your website really great exposure too. Ok so. As of today I have submitted 3. One has been rejected (insert eye roll), and two are still pending. These scones are going to be my next try.
Not only do I think (hopefully they do too) they look absolutely magnificent, they also taste good too!
The outside of the scone is crispy, while the inside is moist (I said it) and tender, not crumbly. The slight hint of lemon combined with the plump juiciness of the blueberries baked right in is like taking a bite out of summer. Top it off with a lemon glaze and you won’t even care about the calories. These scones are worth it!
Scones are classified as quick breads and do not require the use of yeast in recipes; A fact that makes me super happy because once I see yeast in a recipe, I know its going to be a long one. Another thing I love about making scones is that you only mix the ingredients until its just incorporated. Mixing or kneading the dough too much will lead to a tough scone, and nobody wants that.
So while scones might not be in your every week repertoire, I’m here to show you that they can be, because they are super easy!
First step is to make sure you have all your ingredients measured correctly.
Then you mix together the dry ingredients.
The next step is to cut in the butter, which means you take your COLD butter- has to be cold for maximum flakiness- cut it into small pieces, add it into the dry ingredients, and break it up with your fingers until the mixture resembles something like corn meal. The purpose is not to melt the butter with your fingers, it is to evenly mix in the butter with the dry ingredients in tiny pieces.
Next you add in your liquid ingredients, and mix just until everything comes together, do not over mix!
Add in your goodies, as I like to call them. In this case its the blueberries and lemon zest, but the beauty of these scones is that you can come up with a ton of different flavor combos- cranberry and pistachio, chocolate, or even a savory cheddar and chive!
Be gentle and careful as you mix in the blueberries so you don’t crush them in the process.
HOLY CRAP I NEED TO INTERRUPT THIS POST— I took a break from writing because my daughter woke up from her nap, and if you have kids, you know nothing is getting done when they are up and around. Flash forward a few hours, I check my email and BOTH of my pending FoodGawker submissions got accepted- OH MY GAAAHHHHHHH, Immmma bout to throw a parttyyyy. YESSSSSS!!!!! Please excuse me while I pat the crap out of my back and I will be back to the recipe soon.
OK. Here I am again. Just slightly calmed down. Obviously I know you are reading this in one shot, but in real life, these posts never actually get written during one sitting.
So back to the pictures and recipe…
The next thing your gonna do is lightly flour your surface and knead the dough, pressing into it, rotating it, and then folding it over on itself so you get all sides. I would say I did this about 5 or 6 times, nothing crazy. Again because you don’t want to over knead. The dough should be soft, and a little stretchy, but not sticky at all. Shape it into a disc, kind of like a pizza pie but not as large, and cut it like you would cut a pie of pizza. You should have 8 triangular (ish) scones. Place them an inch apart on a sheet pan covered with parchment paper and if you can- put them in the fridge for a few mins to rest, before putting them in the oven.
All your hard work is done! The only things left to do are bake, make the easy glaze, and enjoy your fancy self with these gorgeous scones.
- 2 cups bread flour (can sub all purpose flour)
- 1¾ cup all purpose flour
- ¼ cup corn starch
- ⅓ cup cugar
- 2 tablespoon baking powder
- 1 teaspoon salt
- ½ cup (1 stick) plus 5 tablespoons cold butter cut into small pieces
- 1 egg
- 1 egg yolk
- 7 ounces of milk
- 1 tablespoon fresh squeezed lemon juice
- Zest from 1 lemon
- Handful of blueberries
- For the Glaze:
- 1 cup confectioners sugar
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- Preheat your oven to 400 degrees.
- In a medium bowl or your kitchen aid mixer bowl, add the dry ingredients (the first 6 ingredients) and whisk to combine.
- Add the cold butter, and with a pastry cutter or your fingers, break up the butter into small pieces, until it is evenly distributed and the mixture resembles a cornmeal like texture.
- Add the liquid ingredients and the lemon zest to the dry ingredients and mix until it is just combined. Do not overmix.
- Gently add in the blueberries, taking care not to crush them. You can also just stick them into the dough if you are having trouble mixing it.
- Lightly flour your surface and knead the dough gently 5 or 6 times, rotating it after each knead.
- Form the dough into a disc, about 8-10 inches in diameter.
- Cut the disc as you would a pie of pizza. You should have 8 triangular scones.
- Place each scone 1 inch apart from one another on a baking sheet lined with parchment paper.
- Refrigerate for 20 mins.
- Meanwhile prepare the glaze.
- In a small bowl, mix the confectioners sugar with the lemon juice and zest, and set aside.
- Take out the scones from the fridge and bake for 15-20 mins.
- Cool the scones, glaze with the icing, and enjoy!!