I hope you’re all spending some quality time with the ones you love. My Valentines day weekend included these fluffy heart-shaped blueberry lemon scones and a candlelit dinner for two chez nous, which quickly turned into a candlelit dinner for four, as H decided not to nap and Buster decided not to behave. So, flanked by baby and pup, we enjoyed our delicious Indian take-out and a couple glasses of vino — it was perfect.
This was my very first attempt at scone making and I scoured recipe sites until I found this one from Tyler Florence on the Food Network. I’ve adapted it slightly from the original version and was pleasantly surprised at how great they ended up tasting. I can’t wait to try this recipe out with other flavour combinations like raspberry and chocolate or rosemary and cheddar…
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
3 tbsp sugar (Tyler used 2 tbsp)
5 tbsp unsalted butter, cold, cut in chunks
1 cup milk, plus more for brushing the scones (Tyler used heavy cream)
1 cup fresh blueberries
I also added:
1 tbsp lemon rind
1 tbsp lemon juice
2 tbsp lemon juice
1 tbsp sugar
*Or use Tyler’s glaze…I’ll probably try it out next time
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the milk or heavy cream. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries into the batter. Take care not to mashor bruise the blueberries because their strong color will bleed into the dough.
Press the dough out on a lightly floured surface into a large circle about 1 1/4 inches thick. Using a large cookie cutter (preferably heart-shaped:) cut out 6 large scones. Place the scones on an ungreased cookie sheet and brush the tops with a little milk or heavy cream. Bake at 400 for 15 to 20 minutes until beautiful and brown. Apply the glaze as soon as they come out of the oven. Enjoy.