Recipe: Blueberry lemon scones made with yogurt
Blueberry lemon scones are a delicious treat for
brunch or a coffee break. (Photos: Debbie
Scones are like buttery biscuits with less work. Kneading or over-stirring makes tough, chewy scones instead of a treat that melts in your mouth.
Using a food processor to cut the butter and lemon zest into the dry ingredients creates a finely textured crumb with tiny bits of lemon flavor in every bite. Blueberries (fresh or frozen, defrosted) add bursts of juicy flavor.
Treat this sticky dough gently to keep it tender. That includes when folding in the blueberries.
Blueberry lemon scones
Makes 8 servings
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
2 tablespoons white sugar
2 tablespoons lemon zest, finely grated
6 tablespoons butter, cut into 6 pieces
¾ cup plain yogurt
1 cup blueberries
Flour for dusting
|Pat flour-dusted dough into an 8-inch round.|
For egg wash:
1 tablespoon water
3 tablespoons Demerara or white sugar
Preheat oven to 450 degrees F.
In a food processor, mix together flour, salt, baking powder, sugar and lemon zest; pulse to combine.
Add butter; pulse until butter is combined with dry ingredients; about 20 pulses. Set aside.
In a large bowl, beat 2 eggs. Add yogurt and combine with a few quick strokes. Add dry ingredients, mixing just until combined to form a sticky dough. Gently fold in blueberries.
Put dough on lightly floured board. With floured hands, gently pat dough into an 8-inch round about 1 inch thick. With a floured knife, cut round into 8 wedges.
Transfer wedges onto baking sheet lined with parchment paper.
Make egg wash. Beat remaining egg together with 1 tablespoon water. With a pastry brush, brush egg wash over top of wedges. Sprinkle Demerara or white sugar over egg wash.
|Serve the baked scones warm.|
Bake scones in a 450-degree oven until golden brown, about 12 to 15 minutes.
Remove from oven. Let cool for 5 minutes on baking sheet, then transfer to a rack. Let cool for 10 more minutes, then serve.
Comments0 comments have been posted.
Sacramento Digs Gardening to your inbox.
Taste Fall! E-cookbook
Sites We Like
Dig In: Garden Checklist
For week of Nov. 26:
Concentrate on helping your garden stay comfortable during these frosty nights – and clean up all those leaves!
* Irrigate frost-tender plants such as citrus in the late afternoon. That extra soil moisture increases temperatures around the plant a few degrees, just enough to prevent frost damage. The exception are succulents; too much water before frost can cause them to freeze.
* Cover sensitive plants before the sun goes down. Use cloth sheets or frost cloths, not plastic sheeting, to hold in warmth. Make sure to remove covers in the morning.
* Use fall leaves as mulch around shrubs and vegetables. Mulch acts as a blanket and keeps roots warmer.
* Stop dead-heading; let rose hips form on bushes to prompt dormancy.
* Prune non-flowering trees and shrubs.
* Clean and sharpen garden tools before storing for the winter.
* Brighten the holidays with winter bloomers such as poinsettias, amaryllis, calendulas, Iceland poppies, pansies and primroses.
* Keep poinsettias in a sunny, warm location – and definitely indoors overnight. Water thoroughly. After the holidays, feed your plants monthly so they’ll bloom again next December.
* Rake and remove dead leaves and stems from dormant perennials.
* Plant spring bulbs. Don’t forget the tulips chilling in the refrigerator. Daffodils can be planted without pre-chilling.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet peas, sweet alyssum and bachelor buttons.
* Plant trees and shrubs. They’ll benefit from fall and winter rains while establishing their roots.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Bare-root season begins now. Plant bare-root berries, kiwifruit, grapes, artichokes, horseradish and rhubarb.
Taste Spring! E-cookbook
Taste Summer! E-cookbook