There’s nothing like waking up on a Saturday morning (especially the rainy or snowy ones!) to Joe serving me my coffee in bed, and usually a sweet treat to go with it. This is how our weekends are…honestly. Then we turn on a good cooking show or work on the blog after the news, he with his tea and me with my coffee~and our sweet treat, which could be either a muffin, danish or scone. Scones are just one of those delectable little pastries that go beautifully with a good hot cup of something~or~other (and why are they so cute to say?), and are perfect dunking companions for tea or coffee.
A little background on this yummy sweet treat: it is my understanding that the Republic Of Ireland pronounces it “scon” and experts will tell you this is the proper pronunciation, as it is the birthplace of the scone (love!). The original scone was round and flat, the size of a medium-sized plate and baked on a griddle (or girdle as the Scots say)~and there you have it. How scones were born. End of lesson.
There are so many kinds~from sweet to savory. Though I’ve never had a savory one, I am guessing I would love it. I need to do more homework on that one. But the beauty with this, as with so many recipes, you can pretty much make whatever flavor your little heart desires. My all~time true love scone is lemon~blueberry, with a very light glaze. The flavors of tangy lemon and slightly sweet blueberries all baked together and nestled into a tiny little morsel. Perfection! And they just look beautiful to boot. Just a quick note: this recipe is not as dry as a traditional scone recipe.
Now, go make a batch of these, grab your self a cup of your favorite hot beverage, sit back and have a fabulous weekend!
Sláinte!
- 1/2 cup heavy cream
- 1/2 cup greek yogurt
- 2/3 cup sugar
- 2 cups flour (or more as needed)
- 1/4 teaspoon baking soda
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 2 Tablespoons grated lemon zest (one lemon)
- 1/2 cup butter (unsalted, frozen, grated)
- 1 2/3 cup frozen blueberries
- 1 cup Powdered Sugar
- 2 Tablespoons Lemon Juice
- Preheat oven to 425 degrees
- In a small bowl, whisk together heavy cream and yogurt, place in refrigerator until ready to use.
- In large bowl, mix together sugar, flour, baking soda, baking powder, salt and lemon zest. Add butter and mix lightly with fingers until well coated.
- Gently stir in cream/yogurt until combined. Transfer dough to floured surface. Sprinkle lightly with flour and knead approx. 6-8 times. Add more flour as needed. Dough should not be sticky.
- Roll dough out into a 12" square and fold into thirds, like folding a letter. Then fold again in the same manner to make a 4" square.
- Place dough on a plate and freeze for five minutes.
- Roll dough out again on floured surface to make a 12" square. Add blueberries and press lightly into the dough.
- Roll dough tightly, and with seam side down, roll dough into a rectangle, approximately 12" x 4". Cut into 4 equal pieces.
- Then cut down the length of the dough. Cut into triangles.
- Place on parchment lined baking sheet and bake for 25-30 minutes.
- Let cool for 10 minutes on cooling rack.
- To make glaze, add 2 Tablespoons of lemon juice to powdered sugar. Whisk well. Pour glaze into quart size freezer bag, snip a tiny bit of the end off and squeeze lightly over scones. Let sit for 10 minutes.
Adapted from: babble.com
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