When it comes to scones, I’ve only noticed two opinions, like and dislike. The two times before now that I tried them my feet were firmly planted in the dislike camp. Ashton, the incredible baker behind the Something Swanky Blog posted about her Lemon Blueberry Scones and without a second thought I decided to try them. She encourages her readers that by following the directions implicitly, you’ll have moist scones. The dough will be sticky, it’s supposed to be, so don’t add more flour than necessary.
I have to admit that I fudged a couple of things but these scones were still the bomb diggity. They lasted one day and were so moist I didn’t even want to call them scones. My changes to the recipe were yellow cake mix rather then lemon because I was in a hurry to make them. I did however make a lemon glaze that was just perfect. I also used whole milk for the same reason that I used yellow cake mix, LOL!
Check out all of the deliciousness over at Something Swanky, and if you’re in the mood for more scones you might want try her Red Velvet Scones.
Blueberry Scones with Lemon Glaze – adapted from Something Swanky
1 ¼ cup Yellow Cake Mix
1 ¼ cup flour (plus extra for dusting)
8 TBS of cold butter
¾ cup fresh or frozen blueberries
¾ cup milk
1 cup powdered sugar
1 tsp lemon juice
½ tsp vanilla
Preheat the oven to 400ºF and prepare a baking sheet by lining it with parchment paper or a silicone mat. No need to grease it.
Mix the cake mix and flour in a large bowl. Use a pastry cutter or two knives to cut in the cold butter until the mixture looks crumbly. Gently mix in the blueberries. You don’t want them to burst and turn your dough purplish.
Make a well in the center of the bowl and pour in the milk. With a wooden and a light hand, mix the milk into the flour/blueberry mixture. Don’t overwork the dough, only mix until the dough has just formed.
Ashton also shared a couple of great tips.
1. To make things easier, try to keep the dough all in the center of the bowl, as if you’re forming a dough ball.
2. Dust a small handful of flour over the dough in the ball, and with well-floured hands, form the dough into a ball and remove it to the prepared baking sheet. Yes, the dough will be sticky, it should be. This is one of the keys to these scones being moist.
Gently press the dough to flatten into a domed circle that is approximately 8 inches in diameter. I overlooked the word domed and flattened mine a tad too much. They were still the bomb though!
Use a greased knife to make four long cuts across the diameter of the circle into eight wedges. I sprayed the knife in between cuts so the dough wouldn’t stick. Bake for 20-25 minutes until a toothpick inserted comes out clean. I loosened the edges of the circle of scones with a spatula and then slid a 10” cardboard circle underneath it to move it to the serving plate. Mix the powdered sugar, lemon juice and vanilla until smooth and drizzle over warm scones.
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