I love making special breakfast treats on weekends. During the week I eat breakfast at work. I usually have a bowl of cereal or oatmeal. Don’t get me wrong, I love cereal and oatmeal, but sometimes I want something special. Good thing we have Saturdays and Sundays:)
I recently tried a new scone recipe. We love scones at our house. I usually make one of Dorie’s recipes, but this time I tried a more rustic scone from Tyler Florence. His recipe called for blueberries and an orange glaze, but I changed it up a bit.
I used frozen mixed berries, we have a huge bag in our freezer from Costco:) I also used lemon zest in the dough mix and did a lemon glaze. These scones were super easy to mix up! You just drop the dough onto the baking sheet too! You don’t have to worry about cutting them into triangles, etc.
My berries juiced a little bit so the scones were colorful…pink, purple, blue! They were kind of pretty that way though! I loved all of the berries and the lemon glaze was a nice finishing touch! It made quite a few scones so I put some in the freezer. When we are in the mood for a treat I just heat them up in the oven!
Lemon Glazed Berry Scones
Adapted from Tyler Florence
2 cups unbleached flour, plus more for rolling berries
1 tablespoon baking powder
1 teaspoon salt
⅓ cup sugar
Zest of one lemon
¼ cup unsalted butter, chilled and cut in chunks
¾ cup buttermilk
1 pint berries (I used mixed frozen berries)
Turbinado Sugar, for sprinkling on scones
Preheat oven to 400 degrees F.
In a large bowl, sift together flour, baking powder, salt, sugar, and zest; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do not overwork the dough.
Roll berries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet. I used my Silpat! Sprinkle scones with Turbinado sugar.
Bake for 15 to 20 minutes until brown. Cool before applying the lemon glaze.
2 cups powdered sugar, sifted
2 lemons, juiced and zested
To prepare Glaze: combine sugar, zest, and juice and whisk until smooth. Drizzle or brush on top of scones.