With the Royal Wedding coming up this Friday, plenty of smaller celebrations are being planned. When the theme incorporates weddings, spring and all things British, high tea is an obvious answer – especially considering the fact that the nuptials are taking place early in the morning, North American time.
So. Whether you’re celebrating with breakfast, brunch or high tea, you’ll need some freshly baked scones. Lemon blueberry scones are about as springy as you can get. (These would be very well received on a breakfast in bed platter on Mothers’ Day, too.)
For tender scones, ensure your butter is cold and is blended in without incorporating it completely; there should be some lumps left the size of a pea. Orange zest could be used in place of the lemon, or other berries in place of the blueberries. If they are frozen, keep them that way – thawed berries release their juice, turning your dough purple and making it too wet to pat out properly.
Blueberry Lemon Scones
1 3/4 cups all-purpose flour
3 Tbsp sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup (1/4 lb) butter, cut into pieces
grated zest of a lemon
3/4 cup buttermilk
1 large egg
1 cup fresh or frozen (don’t thaw them) blueberries
Preheat the oven to 400F. In a large bowl, blend the flours, sugar, baking powder and salt. Add the butter and lemon zest and blend until the mixture is crumbly, with some pieces of butter the size of a pea.
In a small bowl, whisk together the buttermilk and egg. Add to the flour mixture and stir a few strokes; add the blueberries and stir just until combined. Pat out the dough about an inch thick and cut into shapes with a cutter, glass rim or knife. Place an inch or so apart on a parchment-lined baking sheet.
Bake for 15-20 minutes, or until golden. Makes about a dozen scones, depending on their size.