Continuing with this month’s Citrus Celebration theme, this morning we made the flakiest whole wheat blueberry lemon scones for breakfast. With a perfectly balanced aroma of lemon, sweet blueberries, and buttery goodness, these are hands-down my favourite scones. The scone is shown here with Meyer Lemon Marmalade that was made earlier this week (stay tuned for the recipe). In the meantime, try them with this Blood Orange and Raspberry Jam.
Ingredients:
- 2 cups all purpose flour
- 2 cups whole wheat flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup (2 sticks) butter, very cold and cut into cubes
- 1 cup frozen blueberries
- Zest of 2 organic lemons
- 1 cup milk
- 1/3 cup cream
- Juice of 2 organic lemons
- 1 tsp vanilla
Directions:
Preheat oven to 400°F and line a baking pan with parchment and sprinkle it with flour. Measure out and combine the milk, cream, lemon juice and vanilla. Stir and let sit while you measure the dry ingredients, it will become thick and a bit separated – that’s OK! Combine the dry ingredients in a large bowl. Add the butter and gently cut the butter in using a pastry knife until it is somewhat mixed in and chunks of butter are still visible. More butter chunks = flakier scone. Add lemon zest and milk mixture to the flour mix and gently combine. Gently fold in frozen blueberries. Pour dough out onto a floured surface and very lightly knead only about 5 times being careful not to melt the butter or blueberries. Dough will not be completely mixed, but if it feels equally moist all around, and not overly sticky, it’s ready to shape.
Shape the dough into 2 equal balls and flatten to 3/4″ thick on the floured parchment or pan. Using a knife slice each circle into 6 wedges and carefully pull the wedges away from the center to separate them to 1/2″ space around the outer edges. Bake until golden about 20 minutes, or until a tester comes out clean when inserted in the middle.
Makes 12 extra large scones
January 14 2012 | Baking | 10 Comments »
Ever had those pumpkin scones at Starbucks? Here is a recipe for a much healthier version that is so much better with a flaky texture due to the mixing technique. Best hot from the oven – so freeze half of them after baking, and warm in an over at 350°F until just crunchy on the outside and warm on the inside. If you make this recipe I would very much appreciate if you leave me a comment and tell me how it turned out.
Ingredients
- 4 cups organic whole wheat pastry or all purpose flour
- 1 cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 3/4 cup cold butter
- 1 cup canned pumpkin
- 4 tablespoons black strap molasses
- 6 tablespoons half-and-half
- 2 large eggs
- 1 cup cranberries
- 1 cup walnuts
Directions
Preheat oven to 425°F and line a baking pan with parchment and sprinkle it with flour. Combine the dry ingredients in a large bowl. Add the butter and with fingertips, pastry knife, or food processor gently cut the butter in until it is well combined and resembles course crumbs, some lumps are fine. In a separate bowl, beat the eggs, cream, pumpkin and molasses. Add to the dry mixture and gently combine. Gently fold in walnuts and cranberries until just mixed.
Shape the dough into 2 equal balls and flatten to 3/4″ thick on the floured parchment or pan. Using a knife slice each circle into 6 wedges and carefully pull the wedges away from the center to separate them to 1/2″ space around the outer edges. Optional: brush each scone with milk and sprinkle with sugar for a sweet and crunchy top. Bake until golden about 16 minutes, or until a tester comes out clean when inserted in the middle.
Makes 12 extra large scones
April 11 2010 | Baking and Recipes | 14 Comments »
Ingredients:
Directions:
Preheat oven to 425°F and line a baking pan with parchment and sprinkle it with flour. Combine the dry ingredients in a large bowl. Add the butter and with fingertips, gently cut the butter in until it is well combined and resembles course crumbs, some lumps are fine. In a separate bowl, beat the eggs, cream, and vanilla. Add to the dry mixture and gently combine. The very last thing you’ll add is the frozen blackberries. The more frozen the better and make sure you work the shaping step (listed next) quickly as to not have them begin to melt into the dough.
Shape the dough into 2 equal balls and flatten to 3/4″ thick on the floured parchment or pan. Using a knife slice each circle into 6 wedges and carefully pull the wedges away from the center to separate them to 1/2″ space around the outer edges. Optional: brush each scone with milk and sprinkle with sugar for a sweet and crunchy top. Bake until golden about 20 minutes, or until a tester comes out clean when inserted in the middle.
Makes 12 medium-sized scones
November 11 2009 | Baking and Photography and Recipes | 7 Comments »
