Friday, September 13, 2013

Blueberry Lemon Scones

We want to first start off by introducing our new baker here at the Inn Above Onion Creek, Michelle. She is a great addition to the Inn, filling our bellies full of love and great baked goods. Here is a great recipe from her to you:

To me, scones are the perfect breakfast pastry.  They are very much like biscuits, made with butter and cream for a rich, crumbly, slightly sweet pastry. They are easily adapted into endlessly different flavors. Traditionally they are served with jam and Devonshire cream, but they are great on their own with a hot cup of coffee.

Blueberry Lemon Scones

Ingredients:

2 Cups All Purpose Flour
2 ¼ tsp Baking Powder
2 tbs Sugar (Increase to ¼ cup if you prefer sweeter scones)
½ tsp Salt
6 Tbs (3 oz) Cold Butter
1 Lemon, zested
1 Egg
½ Cup Cream
½ to 1 cup fresh or dried blueberries
2 tbs raw sugar



Preheat your oven to 375°. Cut your butter into pieces about ½ thick and chill in the freezer as you prepare your other ingredients. Whisk together flour, baking powder, sugar, and salt in a medium bowl. Whisk the egg until the yolk and whites are combined, and then whisk into the cream. Cut your cold butter with a pastry cutter (a fork works if you don’t have one)  into the dry ingredients until they are in pea size pieces. Mix in lemon zest, then pour cream and egg over the dry ingredients with a rubber spatula or a wooden spoon, stir together the ingredients until the dry is just moistened. Stir in berries. You will have a very crumbly, “shaggy” dough. Resist the urge to add more liquids, this is okay! Turn your dough out onto a clean work surface, and press and gently squeeze the dough together until it sticks in a ball. Don’t kneed it and try to work it as little as possible, it should still be a little bit crumbly but hold together. Pat your ball into a disk about 6” in diameter, brush the top with cream and sprinkle the raw sugar evenly on top. Cut the disk of dough into quarters twice so you have eight wedges. Place scones on a parchment lined baking sheet and bake for 10 to 15 minutes, until the tops and edges are golden brown and serve warm.


Innkeepers Inn Above Onion Creek

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