Monday, June 1, 2015

Blueberry and Lemon Scones

As soon as the Harold Import Company challenge was presented, I was ready. I have used silicone baking mats before and loved the results. I wanted to see how Mrs. Anderson's Non-Stick Silicone Baking Mat would compare. These scones may be made with your favorite berry - raspberry, mixed berries or blackberries. Blueberries and lemons are my favorite, so I chose this combination. These are the perfect springtime pastry. Enjoy them for breakfast, a weekend brunch or with an afternoon cup of coffee. Any time is scone time! The sour cream in this recipe keeps the scones moist. I have had scones that were dry, but this is my new go-to recipe. Enjoy!

Blueberry and Lemon Scones
by Sharyl
Adapted from Averie Cooks: The Best Glazed Mixed Berry Scones

2 cups all-purpose flour, plus 3 - 4 Tablespoons for work surface
1/2 cup granulated sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, cold (1 stick)
1 large egg
1/2 cup sour cream
1 teaspoon vanilla extract
1 Tablespoon lemon zest
1 heaping cup of frozen blueberries - do not defrost
Coarse sugar for sprinkling before baking

Preheat oven to 400°F.

Line a baking sheet with Mrs Anderson's Silicone Baking Mat.

In a large bowl, add flour, sugar, baking powder and salt. Mix to combine.

Cut the cold butter into pieces and add to flour mix. Use a pastry cutter to cut butter into flour mix. In a separate bowl, whisk the egg, sour cream, vanilla and zest of 1 lemon. Add egg mixture to flour mix and stir until just combined. I used my hand to bring it together quickly. Too much mixing may make scones dry. Fold blueberries into the mix.

Sprinkle a dusting of flour onto a clean cutting board and place dough on top. Mold dough into a ball and then shape into an 8” circle. Use a knife or a pizza cutter to cut circle into 8 even pieces. Using a large spatula, transfer pieces to the baking mat. Leave a little space between pieces as they will spread during baking. Sprinkle with a coarse baking sugar before baking. Bake for about 18 minutes, until lightly golden brown. Do not over bake or they will be dry. Enjoy!

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