Friday, February 17, 2012

Lemon Blueberry Cream Scones

Sorry, I didn't get pictures through the entire process.

In a medium bowl whisk together:
  • 4 c all-purpose flour (Spoon the flour into the cup. If you just scoop it the scones will be over-floured and tough)
  • 1 t salt
  • 1/4 t Cream of Tartar
  • 2 t Baking powder
  • Spices (I used a bit of cinnamon, nutmeg and cloves in this one, you choose what your family will like. Keep it all under 2 t)
In a small bowl combine:
  • 1 sour cream
  • 1 t Baking soda
In the bowl of your mixer cream together:
  • 1 c (2 sticks) of butter
  • 1 c sugar
  • 1 egg
  • 1/2 - 1 t lemon extract (also known as we're out of vanilla. I usually use 1 t of vanilla)
Scrape down before each addition.

Add the flour mixture 1/2 cup at a time, mixing until incorporated each time. Add the sour cream mixture and mix until incorporated. Then add:
  • 1 c dried blueberries
Mix until just incorporated. You will have a very tender, soft dough.

Drop onto parchment covered baking sheets with a small cookie/ice cream scoop. Knead each lump briefly to make a smooth ball or oval. I've found that non-latex disposable gloves help enormously.

Bake @ 350ยบ for aprox 20 minutes or until just golden brown. Your oven may vary.

Makes 20-24, depending on what ingredients you use and how large you like your scones. We like them cookie sized.

You can substitute 2 c of whole wheat flour for half of the all-purpose, use any combination of spices, and use anything from chopped nuts to dried fruit to chocolate chips in place of the blueberries.

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