Lemon Lavender Blueberry Scones Food

BLUEBERRY-LEMON SCONES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and add to the dry ingredients.
• Starting at low speed, beat the butter and dry ingredients. Increase the speed to medium and mix until the butter breaks into small pieces. Then stir in the milk, lemon zest and juice, and vanilla until moistened.
• Place the dough on a floured surface and fold in the blueberries, being careful not to break them. Form the dough into a long rectangle, about 1 inch thick. Cut the dough into 2 squares. Cut each square in half diagonally, and then cut those pieces in half again. You should have 8 triangles total.
• Transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Bake until golden brown, 17 to 21 minutes. Let cool. Serve with Honey Butter and Blackberry Jam.
• In a medium bowl, combine the butter and honey and blend thoroughly.
• To serve, transfer to a butter crock.
• You can also roll the butter into a log, chill it and then slice it into individual pieces. Place the blended butter on a piece of plastic wrap, shaping it into a rectangle. Wrap the butter tightly in the plastic wrap, folding the sides in first and then the top and bottom. Roll into a log and refrigerate until firm. To serve, cut 1/4- to 1/2-inch slices and arrange them in a butter dish.
• Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
• Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools. (See Cook's Note)
• When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

LEMON LAVENDER BLUEBERRY SCONES

Steps:

• Preheat oven to 375°F.
• Zest lemon, set aside. Reserve lemon flesh for juice.
• Blend together flour, baking powder, baking soda, salt, lemon zest and lavender.
• Cut in butter until the texture resembles a coarse meal.
• Squeeze lemon into the soymilk and add to the scone mixture.
• Pour in maple syrup and combine until dough just comes together.
• Gently fold in blueberries. Batter will be moist.
• Spoon scone batter on a parchment-lined baking sheet.
• Sprinkle the tops lightly with some sugar, if desired.
• Bake for about 20 minutes or until lightly golden on top.

LAVENDER BLUEBERRY SCONES

Steps:

• Place the sugar and lavender in a clean spice grinder, blender or food processor. Process until the lavender is finely chopped and mixed with the sugar.
• Place the flour, baking powder, salt and lavender sugar in a large bowl. Whisk to combine.
• Add the cubed, chilled unsalted butter and toss to coat the butter pieces in flour.
• Cut the butter into the flour using a pastry cutter, or rub the butter into the flour. There should be some hazelnut-sized pieces of butter coated in flour in the mixture, and some coarse breadcrumb-sized pieces. If you're using frozen grated butter, then you only need to toss the butter in the flour.
• Add the blueberries (frozen or fresh) and lemon zest, and toss to coat in the flour-butter mix.
• Add half of the cream to the flour-butter mixture and use a fork to mix it in. There will be big clumps of wet dough.
• Add the rest of the cream and stir it into the flour using a fork. When all the cream has been stirred in, there should be lots of wet clumps of dough, but also some dry spots of flour.
• Line your work surface with a piece of parchment paper and lightly flour it. Keep some extra flour at hand if needed.
• Turn the dough out onto the lightly floured parchment paper. Bring the pieces together to form a rough dough in the shape of a large rectangle.
• Use the parchment paper to help fold the dough over itself in half. Repeat again to fold the dough into quarters.
• Use the parchment paper to gently pat the dough into a square or rectangle. Fold over in half again.
• Lightly flour the dough, and flatten it out into a 7-inch circle, evenly tall (just over 1 inch in height).
• Lightly dust the surface and use a sharp, straight-edged knife to cut the circle in half, then quarters, and then cut each of the quarters in half to get 8 equal-sized wedges.
• Transfer the parchment paper onto a baking sheet/tray or plate. Separate the wedges slightly so that they aren't touching, and loosely cover the scones with plastic wrap and keep in the freezer for at least 15 minutes. You can leave the scones overnight in the freezer as well. See recipe notes on how to store scones in the freezer for longer.
• Preheat oven to 400°F / 200°C. When the oven is preheated, remove the chilled (or frozen) scones from the freezer. Place the scones on a parchment paper-lined baking tray, with at least an inch and a half of space between each.
• Brush the tops of the scones with a little milk, and then sprinkle raw sugar on top (only if you're not making the glaze).
• Bake in preheated oven for 20 minutes, or until the tops are a nice golden color (25 minutes if baking from frozen). Then turn off the oven, and allow the scones to sit in the warm oven for a further 5 - 10 minutes to make sure they bake all the way through.
• When they have cooled down a little, drizzle the blueberry lemon glaze (or plain lemon glaze) on top, and serve with butter.
• Place the blueberries in a bowl and mash them with a fork. Add the lemon juice and let the blueberries and lemon juice sit for a few minutes to draw out the blueberry juices. Pass the blueberry lemon mix through a fine sieve to remove the pulp. You should now have a bright, purple-pink juice
• Place the confectioner's sugar in a separate bowl, and drizzle in the blueberry-lemon juice, 1 tbsp at a time, whisking well until you have the consistency you prefer. You can have it as thick or as thin as you like.
• Cover and set aside until needed.

BLUEBERRY SCONES WITH LEMON GLAZE

Steps:

• Preheat the oven to 400 degrees F.
• 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. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
• Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.
• You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.

LEMON SCONES

Steps:

• Preheat the oven to 400°F. Line a baking sheet with parchment paper. Combine 1/3 cup sugar and lemon zest in a large bowl and massage them together using your fingertips. Add the flour, baking powder, baking soda, and salt and whisk until well combined.
• Using the large holes of a box grater, grate frozen butter into dry ingredients; using a fork, toss together until butter shreds are coated. In a large measuring cup or medium bowl, whisk egg into 3/4 cup cream until well combined.
• Pour the wet ingredients into the dry ingredients. Using a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
• Transfer dough to prepared baking sheet. Gather dough together and pat into a 7-inch circle. Cut into 8 wedges. Brush tops with remaining tablespoon of cream and sprinkle with remaining tablespoon of sugar. Bake until golden, 20 to 25 minutes, rotating sheet halfway through. Let cool then using a spatula, transfer scones to a wire rack to cool completely.
• In a medium bowl, whisk confectioners' sugar with 1 tablespoon of lemon juice, adding more lemon juice by the 1/2 teaspoon as needed until it has a thick glaze consistency, similar to honey. Using a spoon, drizzle glaze over cooled scones; let sit for 15 minutes before serving.

BLUEBERRY SCONES

Steps:

• Heat oven to 200C/180C fan/ gas 6 and line a baking tray with parchment. To make the scones, put the flour, baking powder, sugar and lemon zest in a large bowl and mix together to combine. Add the butter and use your fingers to rub into the flour until the mixture resembles coarse breadcrumbs (don't rub too thoroughly; some larger lumps are preferable). Add the blueberries and toss together.
• In a small jug, mix together the cream, vanilla and eggs, and pour into the mixture. Use a cutlery knife to stir together until the mixture starts to form a dough. Tip onto the work surface and use your hands to gently knead until the dough just comes together. Lightly flour your work surface and flatten the dough into a disc about 2.5cm thick. Use a sharp knife to cut it into eight triangles.
• Transfer the scones to the prepared baking tray. Beat the remaining egg, then lightly brush it over the top of each scone. Bake in the oven for about 20-25 mins or until deep golden brown. Will keep for up to 3 days in an airtight container.

LEMON BLUEBERRY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
• Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
• Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl. Stir into flour mixture and mix just until slightly moistened.
• Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
• Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.