Scones. My husband loves them. I love baking, yet I’ve never tried making them before. Why?
I don’t have anything against scones, so what is the deal? I guess it’s unknown territory. I didn’t grow up eating them. Cookies, pastries, cakes, cupcakes, muffins, brownies…But never scones.
Today was the day. After all, my dad’s recent genealogy kit revealed I am a bit British! Everyone knows the British enjoy their scones! (Research tells me the Scottish do as well.)
I looked up a few recipes to get a sense of what makes a scone, a scone. To me, it’s a drier dough which I didn’t even end up rolling out. Literally just used my hands. Also, I found that a pizza cutter is your best friend. It will work really well to divide the rounded slab of dough into 8 equal sections before baking.
Give this recipe a try! If you don’t want the extra sweetness, you can even omit the sugar sprinkled on top before baking. The lemon glaze is also optional after they cool from the baking sheet. I love recipes like this. Not too sweet for early in the morning, but you can also make them sweet for a dessert if you’d prefer.
Here’s what you’ll need:
4 cups flour
5 TBSP white sugar
4 1/4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
zest from 1 lemon
1 TBSP sugar* for sprinkling on top of scones prior to baking (Optional)
1 stick cold butter, cubed (1/2 cup)
2 TBSP olive oil
2 large eggs
1 cup unsweetened almond milk
1 pint blueberries, rinsed
3/4 cup powdered sugar
- Begin by combining all of your dry ingredients in a large mixing bowl. Flour, sugar, baking powder, cinnamon, salt, and whisk well.
- Zest one clean lemon and add to dry ingredients, mixing with whisk again.
- Cube 1 stick of cold, unsalted butter and add to bowl, along with oil and eggs.
- Begin to work these ingredients into the dry mixture until butter breaks down into much smaller pieces. (I like to start with my hands so I can feel the texture of it changing, and finish with a pastry cutter when my fingers get tired.)
- Making a well in the center of the bowl, begin to slowly pour the milk into the center while stirring to combine with a rubber spatula until dough starts to come together.
- Gently fold in the blueberries to combine.
- Dump ingredients onto lightly floured surface and form into a flatter disk a few inches thick (depending on your scone preference, mine was about the size of a dinner plate for reference.)
- Using a pizza cutter, slice disk of dough in half, then again into quarters, then again into eights. (So you’re making 4 cuts in total. Math!)
- Place scones onto greased baking sheet and sprinkle with sugar (optional) and bake at 375 degrees for about 25 minutes, or until the bottoms begin to lightly brown and an inserted toothpick comes out clean.
- Serve warm with melted butter, or allow to cool and add a lemon glaze* on top (optional) by starting with 3/4 cups powdered sugar and slowly adding the juice from 1/2 a lemon while stirring to achieve desired consistency. Some people prefer thicker glaze, others more runny. You decide. Drizzle on top of scones prior to serving.
These scones are loaded with fresh blueberries. It’s actually so many blueberries, don’t be surprised if a few roll out of the dough as you’re forming it into the disk before cutting. This happened to me, too. Just poke them back in wherever you’d like.
Now you can add scones to the baking rotation like I recently did. They deserve a spot! Speaking of “Pinky UP!” I bet these scones would be delicious served with a spot of tea! Or…a cup of tea. I told you I’m a bit British, but I still have a lot to learn about the culture.
For now, I have this scone recipe. And that’s a good start! 🙂