Recipe: Lemon Blueberry Scones

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This coming Sunday is Easter Sunday, which means that family and friends are coming together to celebrate this joyous holiday…and to eat a large spread of food!

What foods come to mind when you think of Easter food? Ham, marshmallow peeps, hard-boiled eggs, and chocolate are probably the first things to pop into your head. Know what pops into my mind? BRUNCH! Yes, when I think about Easter, all I can think about is brunch. A big buffet table laden with dishes of scrambled eggs, chafers full of sausage and bacon, and a huge cake plate stacked with divine breakfast pastries.

My ultimate breakfast pastry? The classic scone. Scones are delicious, easy to make, and can be customized to fit your family’s preferences. While plain scones are delicious, I love putting a fresh twist on this sweet brunch staple. Lemon and blueberries are a classic flavor combination and they add a brightness to the scones that liven up your brunch table. Lemon Blueberry Scones are a delicious, elegant treat that will leave your guests cheerful and full of holiday joy!

The scones begin with the dry ingredients being placed into the bowl of a food processor with a steel blade. The dry ingredients are just all-purpose flour, sugar, baking powder, and a bit of salt. Pulse to mix everything together.

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Then add in one stick of COLD (like right out of the fridge cold) butter that has been cut into pieces.

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Pulse until the butter incorporates into the dry ingredients and looks like sand. Then with the food processor on, add in the skim milk. Continue to let the food processor run until the dough just starts to come together. Then shut the food processor off.

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Add in the lemon zest and the dried blueberries. The zest of the lemon is the yellow part of the lemon skin that you can remove using a zester–make sure you don’t get any of the white pith, it’s very bitter! Pulse the scone dough 2-3 times until the lemon zest and the blueberries are incorporated.

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Dump the scone dough onto a floured surface and quickly form it into a disc that is about 2 inches thick. 

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Cut the disc into eight semi-equal wedges and place the scones onto a parchment-lined baking sheet.

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Dust the tops with some additional sugar. I used Sugar-in-the-Raw here but granulated sugar works just as well! Bake the scones at 425 degrees for 10-12 minutes until the bottoms are just golden. When the scones are done, transfer them immediately to a wire rack and cover with a tea towel until they are cooled.

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Then serve them up to hungry family and friends along side some butter, jam, or a drizzle of honey!

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Enjoy this springtime brunch favorite!

Check out more of Catherine’s delicious recipes by visiting Simply A (RD) Foodie and come back here every Friday for new recipes!

Recipe: Lemon Blueberry Scones

Total Time: 25 minutes

Serves: 8

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 stick cold unsalted butter, cut into pieces
  • 2/3 cup skim milk
  • 1-2 teaspoons lemon zest
  • 1/4 cup dried blueberries
  • Extra sugar for dusting the tops of the scones

Instructions

  1. Preheat your oven to 425°. Line a baking sheet with parchment paper.
  2. In the bowl of a food processor fitted with a steel blade, combine flour, baking powder, salt, and sugar. Pulse to combine.
  3. Add in the butter and pulse until the butter becomes distributed in the flour and the mixture looks like coarse granules. Put the food processor on and add in the skim milk. Continue to mix until the dough is starting to come together.
  4. Add in the lemon zest and dried blueberries. Pulse 2-3 more times to incorporate.
  5. Turn the dough out onto a floured surface and form into a disc that is approximately 2 inches thick. **Note: You can stop here and wrap the dough up and place in the fridge overnight.
  6. Cut the disc into 8 wedges and place them on the parchment-lined cookie sheet. Dust the tops of the scones with some additional sugar.
  7. Bake the scones for approximately 11 minutes, or until the bottoms are golden-brown and the tops are just slightly starting to brown. Remove the scones to a cooling rack and cover with a tea towel until they are cool.
  8. Serve with your favorite jam or jelly, butter, or drizzle of honey--enjoy!

Nutritional Information:

269 calories | 12gm fat | 7gm saturated fat | 35.5gm carbohydrates | 341mg sodium | 2gm fiber | 5gm protein | 31gm cholesterol

http://im-perfectmagazine.com/recipe-lemon-blueberry-scones/
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Catherine is a registered dietitian, whose love of all things food and cooking started during her study abroad in Italy. She believes that all foods fit into a healthy diet (even chocolate cake), food tastes better when you cook it yourself, and that a well-stocked pantry is a lifesaver. Check her out at Simply a (RD) Foodie.

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