Blueberry Lemon Scones: Do As I Say, Not As I Do

Here's how these Blueberry Lemon Scones came about: One of my friends had a bridal shower this past weekend and asked all of her friends to bring a dish to share. The theme for the bridal shower was a tea party {how cute!!!!}, and so right away I thought of making scones. Let's face it: I ♥ scones. In fact, I just made Almond & Cherry Scones a week ago.

Since the shower was on Saturday, I baked the scones late morning after sleeping in after a night of salsa dancing.

Why am I telling you this? Because I hope you learn to NEVER bake or cook when a) you are under a time crunch b) you haven't unloaded your dishwasher c) you are awful at cleaning as you go.

Of course I never listen to my own advice. There were a few moments when I almost tripped over pots sitting on the floor {I had to take them out of the oven} or my scones fell on the floor because the cookie sheet was barely balancing on the counter. Oy.

Ok, let's talk scones now.

Blueberry Lemon Scones

Ingredients
3 cups all purpose flour
1/2 cup sugar
2 1/2 teaspoons baking powder
zest of 1 lemon
3/4 cup (1 1/2 sticks) chilled butter, cut into 1/2 inch pieces
1 tablespoon pure lemon extract
1 cup chilled buttermilk
1 cup frozen blueberries
optional: extra buttermilk and sugar in the raw
 

Directions

1) Preheat the oven to 400F.
2) Line a baking sheet with parchment paper.
3) In a large bowl combine flour, sugar, baking powder, salt and baking soda. Mix in lemon zest.
4) Add cubed butter and using your fingertips mix it into the flour mixture until it looks like coarse oatmeal.{Alternatively, if your butter is really cold, you can simply grate it directly into the bowl.}
5) Gradually add lemon extract and buttermilk while mixing with the fork. Carefully fold in frozen blueberries.
6) Turn the dough onto a lightly floured surface and knead it briefly until everything is combined (but do not over-knead).
7) Form the dough into a 1 inch thick round and cut it using a heart shaped cookie cutter. After all, this is for a bridal shower! {Clearly, you can make whatever shapes you want.}
8) Brush the scones with additional buttermilk and sprinkle with sugar in the raw. Make sure to leave some space in-between the scones, as they will expand during the baking process.
9) Bake in the oven for about 25 minutes. Serve warm or at room temperature.

Clearly, I did not leave enough room between the scones. I was sort of horrified at how they looked. Luckily, they tasted good ;)

I also made a batch of these cheesy scones, which turned out perfectly round!

If you love scones, check out my other recipes: currant, blueberry & coconut, and dried cherries & orange.

What kitchen lessons do you think others should follow even though you don't?

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