Thursday, March 7, 2013

Lemony Blueberry Scones

Last weekend, my parents came to visit! I felt like a giddy eight year old getting to spend time with them and getting spoiled rotten with eating out. We hit all of my favorite restaurants, and I ate my weight in sweet potato fries.

On Friday morning, we headed up to the cities, and swung by Caribou Coffee on the way out. Unfortunately, they were out of blueberry scones-- my mom's favorite. The nerve!

Lucky for me, I'm an early riser, so I decided to return the favor and try to treat my folks with these fresh lemon blueberry scones. I just bought the cookbook from the famous Flour bakery in Boston (hoping to visit it this summer!), and was drooling over the currant scones; adapting the recipe to treat my mom seemed perfect (especially since she's from the Boston area!)

These scones are not like the ones you get at chain coffee places; they aren't saccharine, but are mildy sweet and crumbly. We sat in my living room, chatted, and sipped iced coffee (despite the snow still on the ground outside). The absolute perfect morning!

Lemony Blueberry Scones

Inspired by Flour

2/3/4 cups unbleached all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/3 cup granulated sugar
1/2 cup cold unsalted butter, cut into small pieces
1/2 cup nonfat Greek yogurt
3 tbsp lemon zest
3/4 cup frozen blueberries, thawed and rinsed
1 egg
1/2 cup almond milk
1 egg yolk, lightly beaten
2 tbsp additional granulated sugar

Preheat oven to 350F.

Using a stand mixer, combine dry ingredients until just mixed. Add in butter and beat until crumbly.

Whisk together the egg, yogurt, and almond milk. With the mixer on low speed, slowly pour the mixture in and combine until a loose dough. Remove the bowl, use your hands to knead the rest of the dough together. Turn the dough out onto a floured surface, and pat into a disc. Cut into wedges (I made two discs, and cut 12 mini scones).

Place scones on greased baking sheet. Brush with the egg yolk, top with sugar, and bake for 30-40 minutes, until golden brown. Serve immediately with a piping hot cup of coffee.

No comments:

Post a Comment