Blueberry Lemon Walnut Scones for a Special Occasion

I am going to a wedding shower this weekend, and was asked to bring scones.  I was more than happy to make them as a friend of mine gave me a wonderful recipe for lemon cranberry scones that I have made several times before.  This time I experimented and used blueberries instead as I love the combination of blueberries and lemon.  They were just as good as the cranberry ones, if not better.  You can totally tailor these to your liking.  Did you know that the same people who make Craisins, also make sweetened dried blueberries, and sweetened dried cherries?  Any of these would be perfect in these scones.

And believe it or not, scones are really easy to make!  I would say they are just as easy as making cookies.  But instead of scooping the dough into little balls, you are going to cut them into triangles the same way you would cut a pie into 6 pieces.  You don’t even need a rolling-pin to make scones.  And since I am still using the kids’ play dough plastic rolling-pin, this is good news for me.  There are just a few tips that are very important.  If you follow these, your scones will come out perfect:

Tip #1  Don’t flatten out the balls too much.  They should be approximately 2 inches high and 6 inches around.

Tip # 2  Clean your knife each time you make a new cut.  It will  make the scones neater and less crumbly.

Tip #3  Be sure to use parchment paper under the scones.  You don’t want the scones to spread out too much when cooking.

Tip #4 Probably the most important one – don’t skip the part about refrigerating the dough for 45 minutes before you bake.  I did that the first time I made them, and they came out flat as a pancake.  Don’t be like me!

Tip #5 Wait until your scones are cooled to put the glaze on.  Otherwise it will melt, and run off of the scones, and you won’t have any sugary goodness left on top of the scones.  That would be really sad!

These really are one of the easiest things in the world to make, but they look like you slaved away all day in the kitchen.  They would be great for baby showers, wedding showers, and especially Mother’s Day coming up.  Or anytime you have an occasion where you want to bring something  a little more special.  No one has to know how easy they are to make.  We’ll just keep that between you and me.

Blueberry Lemon Walnut Scones

• Servings: 18
• Time: 1 hour 15 minutes
• Difficulty: easy
• Print

• 1 c sugar
• 1 T fresh lemon juice
• 3 c flour
• 1 T baking powder
• 1 T finely grated lemon peel, plus more for garnish (approximately 2-3 lemons)
• 1 tsp. salt
• 3/4 c (1 1/2 sticks) chilled, unsalted butter, diced
• 1 c dried sweetened blueberries (or whatever dried fruit you choose)
• 1/2 c coarsely chopped walnuts
• 1/2  c plus 2 Tbsp. chilled half & half, divided
• 1 c powdered sugar

1. Preheat oven to 375 degrees.
2. Line baking sheet with parchment paper.
3. Whisk flour, baking powder, lemon peel, salt, and 1 cup sugar in large bowl.
4. Add chilled butter that has been diced.  Using fingertips, rub in until coarse meal forms.
5. Mix in blueberries and walnuts.
6.  Add 1/2 c half & half and 1 tbsp. lemon juice.  Toss with fork until dough comes together in moist clumps.  Gather dough into ball.
7. Divide into 3 balls.
8. Press out each ball on floured surface with your hand to form a 6 inch diameter round (2 inches high).
9. Cut each round into 6 wedges, like a pie with a long sharp knife, cleaning knife between each cut.
10. Transfer each triangle to the parchment lined baking sheet.
11. Cover pan with plastic wrap and refrigerate 45 minutes (no more).
12. Remove plastic wrap, and bake 15 minutes. Cool.
13. Scones can be frozen at this time until ready to use.
14. When ready to use, mix 1 c powdered sugar, and 2 Tbsp. 1/2 & 1/2 with a whisk until lumps disappear.  Drizzle with a spoon over scones.
15. Using zester or small holes on grater, sprinkle glaze with lemon zest.  Serve immediately.  Refrigerate any leftovers.

Recipe from Cook AZ I Do, originally from my good friend Teresa Miller

 

 

 

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