Tuesday, February 9, 2016

Blueberry Lemon Zest Scones

I love scones...no seriously I LOVE them.  So I decided one of my New Year's resolutions should be to learn how to bake them. So here's the thing...I love to bake, but I am no Julia Child.  However, after making this recipe I feel like I have reached a new level.  At first I was super intimidated by the idea of making scones, but once I got going I realized they are actually very easy!  The trick (DON'T MISS THIS) is to grate your butter once it is frozen.  When I first read that I thought that was the most ridiculous thing, but guys it is a game changer.  First of all you can tell all your friends you know fancy baking techniques, and second of all it melts the butter slower keeping your scones more moist. 


1/3 cup of sugar
zest of two large lemons
2 cups of all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted, frozen butter
1/2 almond milk
1 large egg
1 cup fresh blueberries

3 tbs unsalted butter, melted
1 cup confectioner's sugar
1/2 tsp vanilla extract
2-4 tbs freshly squeezed lemon juice


Preheat oven to 400 degrees.  Line a baking sheet with parchment paper and set aside.
In a medium-sized bowl, gently toss flour, baking powder, baking soda and salt. Set aside. In a separate small bowl, whisk almond milk and egg until completely smooth. Set aside.
In a large bowl, stir sugar and lemon zest together until sugar is moistened and zest is evenly distributed. Pour in flour mixture and toss to combine. Grate frozen butter into mixture. Using your hands, work in the butter until the mixture resembles a coarse meal. Gently stir in almond milk mixture until just about combined. Very carefully stir in the blueberries, being careful not to squish them. Do not over work the dough! Again, very gently press the dough against the sides of the bowl a few times and form a ball. The dough will be sticky at first but will come together as you form it.
Place dough on a lightly floured surface and lightly pat into an 8" circle about 3/4" thick. Use a very sharp knife to cut into 8 triangles (like a pizza). Transfer triangles onto prepared baking sheet, leaving about 1" between each one.
Bake scones for 15-17 minutes or until the tops begin to golden. Don't take them out too early or they will be too soft. Allow them to cool for 10 minutes on the pan before transferring onto a wire rack to finish cooling completely. During this time, prepare glaze. Stir together melted butter, confectioner's sugar, vanilla and lemon juice until smooth. Once completely cooled, go ahead and either dip the tops of the scones into the glaze or drizzle it on top with a spoon.

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