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Join Bennett-Watt and learn how to make a Lemon Blueberry Scones recipe.
Tags:How to Make Lemon Blueberry Scones,bennett watt,cooking advice,cooking lessons,cooking tips,lemon blueberry scones,pastry recipe,scones recipe,sweet additions
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How to Make Lemon Blueberry Scones
Lemon Blueberry Scones
4 cups flour ½ cup sugar 1 tablespoon baking powder 1 teaspoon baking soda ½ teaspoon salt 5 ounces cold butter, chopped 2 eggs ¾ cups buttermilk 1 cup blueberries Zest of one lemon
Female 1: We’re now going to start making some scones. So we have our Cuisinart here but this is not necessary. You can go to any kitchen store and you can get yourself a pastry blender and you can blend the butter right into your sugar flour mixture, which we are about to create. So we have our butter. It’s cold and it’s kind of chopped up. It just helps it break out more in the Cuisinart when we do this. And definitely, if you’re using a pastry blender, you want it chopped up like this.
Female 2: What would happen if you used warm butter?
Female 1: Warm butter, it would be really gooey. And if you were to continue on with it in the whole scone mixture, it would actually make it really tough. You wouldn’t get the flakiness that you want in the scone.
So right here, we have 4 cups of flour, put it all in there, ½ cup sugar, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and a half teaspoon of salt. And we are making lemon blueberry scones today, so we’re going to grate a little lemon zest in here. Perfect! And then, we are going to put the lid on, turn it on, just mixing it until it’s kind of crumbly and mixed together. You can feel it around in here and see how big your chunks are, chunks of butter.
Female 2: After you clear the blade at the bottom.
Female 1: Yeah, exactly. Be careful of the blade. You don’t want to cut your fingers off. Just a few more seconds. This is probably what you’re looking for. It’s just kind of how it crumbles in your hand. You can tell the butter is incorporated. The flour and sugar has turned to kind of a yellow color. We’ve got some big chunks in here, but we can work those in with our hands. This is a very hands-on project. You’ll be getting a little dirty.
So in our large bowl, we’re going to put our two eggs. You want to do this in a separate bowl. Again, you’re looking for flakiness. So if you were to combine it in the Cuisinart, you’ll make a mush. So we’re going to add not all of this. This is measured out to a cup as being very generous but we’re only adding a little bit, maybe a quarter cup. We don’t need a lot. And right here, I have a little squeeze of lemon juice. You don’t have to have that, but we did grate a lemon, so we can just use that.
When you’re making these scones, this is a pretty generic recipe in the terms that you can use anything in this. You can make lemon raspberry or you can make chocolate chip, or you can make just plain lemon or plain orange, or you can add some poppy seeds, maybe ¼ cup of poppy seeds and you can have yourself a lemon poppy seed scone. You can apples, raisins, apricots. You can add anything.
So we’re going to mix the buttermilk and the eggs until they’re combined. We’re going to add our flour mixture here. We’re going to just make this come together. Be sure you scrape the bottom of the bowl because that’s where all your liquid is. You don’t want to just play around on the top. You want to get underneath it. And at this point, you could either add a little bit more lemon juice or you can continue adding buttermilk. You just want to do a little at times, just like the glaze, the orange glaze we did. You don’t want to make this really runny. If you put too much liquid on the scone, it will make it spongy and it won’t be flaky and it won’t be as good.
So we want to continue adding maybe a little more buttermilk. It’s still a little dry, not much. When you’re making scones and it’s the winter months and the produce shelves are a little bare on the fresh fruit, you can use frozen fruits. It doesn’t make any difference. You might want to add a little less liquid because the fruit will defrost in the scone. Don’t let the fruit defrost before you put it in the scone. Or else, you’ll have streaks of raspberry juice running through it or streaks of blueberry juice and it won’t be as appealing.
So that’s perfect. We still have a little dry mixed in there. We’ll add our blueberries. This is about--maybe 1 ¼ cup. It’s approximately about one pint. Pull a scraper, take the goodies off the spatula, mix it with your hands.
Female 2: The fun part.
Female 1: The fun part, exactly. You get dirty. What fun is baking if you can’t get dirty? So it’s all combined. Flop it on to a cutting board because you don’t want to cut on your counter. Push this around, kind of like a pizza is what we’re going to turn this into. We’ll be cutting it into eight. And at this point, if you need flour, if it’s too moist, you work it around with your hands and you work it on top and around the sides. That’s fine. Perfect!
At this point, we’re going to want to cut it. I usually just start down the middle. So now, we’re going to place our cut scones on the pan but first, if you have the option of getting a silk patch, it does work a lot better than parchment. It doesn’t--it prevents it from sticking quite so much. It’s kind of a rubbery thing. This is what it looks like. This is a full sheet pan size, but they do come in half sheet pan size. It just allows for better maneuverability on the pan when you’re trying to get them off. Sometimes they tend to stick because we are going to brush it with a cream sugar mixture and you can lift it up and kind of peel it off slowly, so it does work a lot better. Parchment will work just fine, too. It’s a lot cheaper, one, and it’s something that’s readily available. You can find it at the grocery store like wax paper or something like that. Or you can find parchment at any bakeshop.
We’ve cut this into eight, stick them on the pan just like so. You don’t want to stick them too close to each other. You don’t want them to grow into each other. They do get larger. So I'm going to stick four on a pan, just get underneath it because it’s kind of stuck there. Again, it’s okay to flour your surface if you need to, so just like this.
And over here, I’ve got some cream and I’ve got some sugar. We’re just going to add them together. It’s not an exact measurement. It’s about a tablespoon to maybe a half cup at the most.
Female 2: And you’re using a brush to combine those?
Female 1: I'm using a pastry brush to combine it, and then I’m going to brush it on.
Female 2: And what does that do?
Female 1: It gives it a nice, brown, golden look. It’s kind of glazed look. It’s really shiny. It’s just a nice finish to the scone. If you were to bake it without the glaze, it would be dull but it would be just fine. And the sugar just adds flavor. That’s all we do. We’ll place this into a 350-degree oven.
Female 2: It sounds like everything is baked at 350.
Female 1: Yeah. We’re limited on space at Sweet Addition. The business has been around for 20 plus years. Our business has grown but our building has not, and so we have a small work environment and we have only two ovens. With the amount of volume that we’re cooking, it’s nice to have recipes that cook everything at the same temperature because you don’t have time to wait for something to cook at 400 degrees so you can put something in at 300 degrees. So we’re really selective on our recipes and we choose recipes that do well at 350.
Okay, so now we’re just going to pop them in the oven and wait until they’re golden brown and a toothpick comes out clean, I would say approximately a half hour at the most.
Now, we’re going to check on our lemon blueberry scones and they’re nice golden brown. I got a little cake tester here. Perfect! It’s very hot, careful. Perfect! And there we have Sweet Addition’s Lemon Blueberry Scones.