Blueberry Lemon Scones
2 cups pastry flour*
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 cups blueberries
1/4 cup frozen butter–grated
1/2 cup lemon yogurt
1/2 cup heavy whipping cream
1 egg
In a large bowl stir together the flour, sugar, baking powder and salt. Add frozen butter that has just been grated. Blend in with fingers until all ingredients are well incorporated and clump together when you press it. Or use a pastry blender.
In a small bowl mix together yogurt, cream and egg. Add liquid to dry mixture and gently mix. Add in blueberries and gently stir until just blended. Don’t overmix it or you will have tough scones. Turn out on floured counter and press into a circle, about an inch thick. Slice into pie shaped pieces. Use an egg wash if you would like to glaze the top. Place on greased parchment paper about 1/2 in away from each other. I baked this on a pizza pan. Bake at 400 for about 18 minutes.
Lemon Glaze
2 tablespoons butter
2 cups powdered sugar
zest and juice of 2 lemons.
In a small saucepan mix all ingredients and simmer until sauce starts to thicken. Once thick stir well and brush or spoon on scones. This glaze should slightly harden.
*Pastry Flour Substitutes
Best Option: 1/2-cup all-purpose flour combined with 1/2-cup cake flour. This will create a flour with a protein content that is very close to that of pastry flour. If you want a more precise match (and don’t mind a bit of measuring), use 3/8-cup all-purpose flour and 5/8-cup cake flour.
Still Good: If you don’t have cake flour, use two Tablespoons corn starch, combined with enough all-purpose flour to make a cup. Your baked goods will be a bit tougher (due to the extra protein), but still quite good.
Use either substitute to replace one cup of pastry flour. Double or triple the recipe as needed.
[…] « Blueberry Lemon Scones […]