Wednesday, February 24, 2010
Say Good Morning to Glazed Meyer Lemon and Blueberry Cream Scones (Recipe)
Nothing says "Good Morning!" on a dreary winter day quite as cheerfully as freshly baked, still warm, Glazed Meyer Lemon and Blueberry Cream Scones.
Meyer lemons, prized for their sweet-tart flavor and deep yellow, thin rinds, add brightness to otherwise ho-hum cream scones. And just because it's winter time, doesn't mean you shouldn't enjoy blueberries. Unthawed frozen blueberries (or raspberries) work beautifully in baked goods, like these scones. Be careful though -- once you take a bite, you may get fooled into thinking summer is just around the corner.
Glazed Meyer Lemon and Blueberry Cream Scones
Makes 8 large or 10-12 small scones
Print recipe only here.
Note: If you can't find Meyer lemons, then substitute regular lemons.
3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold unsalted butter
2 large eggs
3/4 cup heavy cream
1 tablespoon Meyer lemon zest
2 teaspoons Meyer lemon juice
2/3 cup unthawed frozen blueberries
1 egg, lightly beaten OR 1 egg mixed with 1 teaspoon milk, lightly beaten
1/2 cup confectioner's sugar
1 teaspoon Meyer lemon zest (1/2 teaspoon if you'd like a less pronounced lemon flavor)
2 teaspoons Meyer lemon juice
a few drops of milk as needed
1. Preheat oven to 425 degrees. Place oven racks in top and bottom thirds of the oven. Line two large baking sheets with parchment paper.
2. Combine flour, sugar, baking powder, and salt in a large bowl and stir.
3. Cut the butter into small pieces, and add to the flour mixture. Mix with a pastry blender or fork, until a coarse meal forms with tiny pea-sized butter pieces.
4. Whisk eggs and heavy cream in a small bowl. Stir in zest and juice. Add to the flour and butter mixture. Begin to gently mix with a spatula. Add the blueberries. Mix until just combined. (It's OK if a few berries bleed.) Do not over mix, or the dough will become leaden.
5. Using a floured surface, shape the dough into 1 large or 2 small disks, about 1/2-inch thick. With a wet knife (to make slicing easier) cut the dough into triangular shaped scones. Place scones on parchment paper-lined baking sheets. Brush scones with egg wash.
7. Bake scones for 15 minutes, rotating pans mid-way through, or until puffed and golden; transfer to a rack to cool. Cool completely before glazing.
8. For the glaze: Whisk all ingredients in a small bowl until smooth. The glaze should cling to the back of a spoon. For easy clean up, place a sheet of parchment paper underneath the wire rack before glazing the scones. Drizzle glaze over scones. Cool completely until the glaze hardens.
Here are more baked goods recipes that will brighten your morning:
Kiwi and Coconut Muffins
Orange, Walnut, and Chocolate Chip Muffins
Apricot, Ginger, and White Chocolate Scones
Banana, Coconut, and Medjool Date Bread
You might also enjoy these scones:
Pistachio and Date Scones recipe at EatMakeRead
Carrot Walnut Scones recipe at Not Eating Out in New York
Maple Oatmeal Scones recipe at The Way The Cookie Crumbles
Peanut Butter Chocolate Chip Scones recipe at Mingling of Tastes