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, perfectly. 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 springtime 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
1/8 cup Meyer lemon zest
4 oz Irish butter, cut into small pieces
1 cup fresh blueberries
1/4 cup heavy cream
1/4 cup sour cream
premade Lemon Sugar – or make your own (mix 3 or 4 tablespoons of sugar w/a little extra lemon zest)
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 one 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.