Confession – we sucked at our yearly cleanse this year. We started strong; then we crumbled. It started with a little glass of wine, then meat, then baking! We became addicted to these cranberry scones. That is the problem with keeping packets of frozen cranberries in the freezer; it is kind of like the devil lurking over your shoulder.
Then I spied fresh blueberries at the market. Reasonably priced even. I bought a few packets. We juiced them. We kept them in bowls around the house. They were like nature’s candy.
Then I took a walk through our new little compound and spied not one, but seven neglected Meyer lemon trees. I came home, grabbed a shopping bag and journeyed back to those neglected trees. I came home with so many lemons, that I was not sure what to do (first).
Then Maggie sent us a care package. Hmmm …. Lemon Sugar! There was only one thing that popped into my mind; scones. So there you have it, our cleanse flew out the door just as quickly as that Lemon sugar flew in. I started baking, not one, but batches of scones.
Blueberries, Meyer lemons and sugar are like the perfect ménage à trois. Blueberries create little pools of jammy fruit when baked. The sweet, sugary dough cradles each burst of fruit, pefectly. Meyer lemons add a heavenly scent to the baking sugar. Flaky but not dry. Moist but not soggy. Perfect!
What are you waiting for? You know you want a little spring time in your kitchen, and this is the perfect recipe.
*notes: I have not used frozen fruit; but, if I did I would drain them in a colander, very well, before mixing with the flour
Blueberry Meyer Lemon Scones
- 2 cups all-purpose flour, + 2 tablespoons
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 oz Irish butter, cut into small pieces
- 1 cup fresh blueberries
- 1/8 cup Meyer lemon zest
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 1 egg
- Lemon Sugar
- Preheat oven to 425.
- Line a baking sheet with a silpat or parchment paper.
- In a food processor combine all of the dry ingredients, except the 2 tablespoons of flour.
- Add the zest, give a whirl to mix.
- With the food processor running, add pieces of butter, a couple at a time, and pulse until pea sized. Continue adding the butter until you use all of it.
- Add the heavy cream and sour cream.
- Pulse until the dough comes together.
- While the dough is mixing, sprinkle the remaining 2 tablespoons of flour over the blueberries, gently fold.
- Add the blueberries to the dough mixture and give a quick pulse.
- Remove the dough from the food processor, and put the dough on a lightly floured surface.
- Knead the fruit, gently into the dough.
- Pat into a circle, about 3/4 inch thick.
- Cut into triangles, I made 8 but you can make them a bit smaller or larger.
- Place onto a baking sheet, with space between each one.
- Make an egg wash with the egg and a tablespoon of water.
- Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a little lemon sugar on each top.
- Bake for 25 – 30 minutes, until the scones are golden brown on the tops.
- Remove from the oven.
- Let cool for 5 minutes.