Scrumptious Sunday: Lemon-Blueberry Scones
I have to begin by asking you to ignore the blueish colour of these scones. In this recipe I’ve used small, frozen wild blueberries as I find their flavour is way better than the larger blueberries usually available most times of the year (fresh or frozen). Frozen blueberries always seem to lend a less than appetizing hue to things I bake, no matter if they are fully frozen or thawed. If you’d rather a less lurid hue to your food, use fresh berries instead (and in-season if you can).
Also, lemon is one of my most favourite flavours. I think I might even like lemon more than I like chocolate. Faced with a lemon cupcake and a chocolate cupcake, I will always go with the lemon.
These scones are light, very moist, and not really sweet, and full of delicate flavour. Despite the colour of the dough, the scones are delicious and were scarfed down by @stephenhui with several full-mouthed “mmmmms”.
The recipe was inspired by Ros’ Agave Scones over at Rosemary’s Bakery.
2 cups unbleached all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
2 tsp baking powder
2 tbsp unbleached cane sugar
1/2 cup (1 stick) Earth Balance shortening
3/4 cup rice milk
1 tsp organic lemon extract (I used Simply Organic’s lemon extract)
2 tsp organic lemon zest, finely grated with a Microplane grater or very finely chopped
1/2 cup of wild blueberries (fresh or frozen)
1. Preheat your oven to 350°F. Lightly grease a baking sheet or line with parchment paper.
1. In a large bowl, combine the flour, baking soda, baking powder, and cane sugar.
2. Cube the shortening into small cubes and add to the flour mixture, cutting it into the flour using butter knives or a pastry blender until you have small pea-sized lumps of shortening.
3. In a small bowl, combine the milk, lemon extract, and lemon zest.
4. Add the blueberries to the flour mixture, quickly tossing to combine with the flour.
5. Add the wet mixture to the dry mixture and mix until just combined. Don’t over mix the dough.
6. Using a large spoon, drop dough on the baking sheet, a little more than 1/3 cup per scone.
7. Bake in the oven for 15 minutes, or until the edges are golden and a toothpick inserted comes out clean.
Makes 8 scones.