Sunday, June 20, 2010
Blueberry Lemon Scones
3/4 cup fresh blueberries
2 2/3 cups plus 1 tablespoon all-purpose flour
1/8 teaspoon cinnamon
1/3 cup plus 2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, diced and chilled in the freezer 5 to 10 minutes
1 large egg
1/2 cup plus 1 tablespoon milk
zest of 1 lemon divided
Preheat the oven to 425 degrees. In a small bowl, toss the blueberries with 1 tablespoon of flour and the cinnamon. Set aside.
In a large bowl, combine the 2 2/3 cups flour, all but 1 tablespoon of the sugar, the baking powder, half of the lemon zest and the salt and mix well. Using a pastry cutter (or in my case, your new food processor), cut the well-chilled butter into the dry ingredients, working quickly, until the mixture resembles coarse meal. Beat the egg with 1/2 cup of the milk and, using a fork, combine this mixture with the flour and butter mixture.
Divide the dough into 2 balls. Lightly flour a work surface and roll each ball into a 7-inch circle. Sprinkle the blueberries across 1 circle. Top with the second circle and use your hands to carefully mesh the circles together. Pat or lightly roll the dough out until the circle is about 12 inches across. (Don't mush the berries.)
Cut the circle into 10 wedges. Brush the tops of the scones with the remaining milk, dust with the remaining sugar and lemon zest (mix it together with a fork first) transfer to 1 or more ungreased baking sheets, leaving an inch between each scone. Bake 12 to 15 minutes. Cool on a wire rack.