Blueberry Scones with Fresh Lemon Zest

These are, by far, the best blueberry scones I have ever tasted. Two recipes for blueberry scones from reputable Food Network chefs have only resulted in a cookie-like taste and appearance; perhaps I didn't follow the directions to a tee? I turned to YouTube and found an instructional video from the helpful staff at "America's Test Kitchen", and the step-by-step detailed explanations were extremely instrumental in creating delicious blueberry scones that contained a hint of citrus lemon. This recipe utilizes the technique of folding the dough numerous times to achieve flaky layers and is the difference between what makes an ordinary scone extraordinary. Perfect for breakfast on-the-go or a late Sunday brunch, family and friends will certainly be wowed by these delectable pastries. This recipe for blueberry scones is very complex, but a definite must-try!

This recipe requires: 1) that all ingredients are kept very cold/frozen 2) complete preparation of dry ingredients and wet ingredients before combining 3) temporary freezer space

Dough * 2 cups all-purpose flour * 3/4 cup granulated sugar * 2 tsp baking powder * 1/4 tsp baking soda * 1 tsp salt * 2 tbsp lemon zest * 1 tsp cinnamon * 1/2 cup vanilla soymilk * 1/2 cup sour cream * 8 tbsp unsalted butter * 1 1/2 cup washed fresh blueberries ** extra flour for kneading dough ** extra sugar for sprinkling surface of dough

Eggwash * 1 egg * 1 tsp cold tap water

Prep: 1) Store butter in freezer overnight 2) Store blueberries in freezer overnight. 3) Grate frozen butter the morning of making scones. 4) Place grated butter back into freezer. Dry ingredients: 1) In a large bowl, combine flour, sugar, baking powder, baking soda, salt, lemon zest, and cinnamon. 2) Place bowl with dry ingredients in freezer. Wet ingredients: 1) In a second bowl, combine soymilk and sour cream. 2) Place bowl with wet ingredients in freezer. 3) Allow wet ingredients to cool in freezer for five minutes. Egg Wash: 1) In small bowl, crack egg. 2) Add water. 3) Mix well. 4) Set aside for later. Directions: 1) Remove dry ingredients and grated butter from freezer. 2) With fingertips, Incorporate grated butter into dry ingredients. 3) Remove wet ingredients from freezer. 4) With a rubber spatula, quickly fold the wet ingredients into the dry ingredients. 5) Flour a flat rolling surface. 6) With dough, knead about 6-7 times on flat surface; pea-sized bits of butter should be visible throughout dough. 7) Roll out dough into a square. 8) Fold into thirds to produce a long rectangle (No rolling pin? Do what I did: use the sides of a large, round drinking glass!). 9) Fold rectangle into thirds to produce a square. 10) Place square into a floured bowl. 11) Store in freezer for 10 minutes. 12) After 10 minutes, remove dough from freezer. 13) Flour flat rolling surface. 14) Roll out into a large square. 15) Remove the blueberries from the freezer. 16) Sprinkle all blueberries onto the large square. 17) Press blueberries into dough. 18) Roll dough into a tight log. 19) Flatten log. 20) Cut log into triangular pieces. 21) Place each triangle onto a cookie sheet with parchment paper. 22) Brush on egg wash (No brush? You can use your fingers by dipping fingers into egg wash and lightly coating each triangle). 23) Sprinkle sugar over egg wash. 24) Place cookie sheet in freezer. 25) Preheat oven to 425 degrees F. 26) When oven is ready, remove the cookie sheet from the freezer. 27) Bake for 20 minutes. 28) Cool scones for at least 3 hours before wrapping.

 

Comments