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The charm of baking lies in the delightful moments of indulgence it brings, even for those who typically favor savory delights. Despite not being a frequent baker, there are times when the comfort of a freshly baked treat is simply irresistible. The recent attempt at baking yielded delightful results, evoking a rustic charm and truly delicious flavors. The warm and inviting aroma that filled the house added to the experience, creating a cozy atmosphere. Ultimately, the satisfaction derived from the delightful taste of the baked goods was truly unmatched, making the endeavor thoroughly rewarding.
These buttermilk scones are truly a delight to the senses. The juxtaposition of the sugary, crispy crust against the soft and pillowy middle creates a textural harmony that is simply irresistible. Not to mention the pockets of juicy, exploding blueberries that add a burst of fruity goodness with every bite. It’s safe to say that these scones shatter the notion of scones being boring, as they are anything but mundane.
By using King Arthur’s Measure for Measure gluten-free flour, you can effortlessly adapt this recipe to be gluten-free. This versatile flour blend is specifically formulated to replace traditional all-purpose flour in a 1:1 ratio, making it a convenient option for individuals with gluten sensitivities.
The fruit in these delectable treats is interchangeable, allowing for endless variations to suit your preferences. However, the classic combination of blueberry and lemon is a match made in culinary heaven that’s hard to surpass. The zesty citrus notes intertwined with the sweet burst of blueberries create a flavor profile that is both refreshing and indulgent.
Furthermore, if you find yourself with less-than-perfect blueberries, fret not! The baking process works its magic, intensifying the sweetness of the berries and transforming any subpar fruit into a delightful surprise within each bite of these scones. So, go ahead and indulge in these irresistible treats, knowing that each bite is a celebration of flavor and texture.
Kitchen Tips:
If you aren’t a fan of the distinct flavor of almond extract, feel free to omit it from the recipe. The vanilla extract will provide a delightful aroma and flavor on its own. In case almond extract is not readily available in your pantry, don’t worry, the vanilla extract will still infuse the dish with a lovely essence. If you only have vanilla extract, use 1 teaspoon. Whether you choose to include the almond extract or not, the end result will be a delicious creation that suits your taste preferences.
If you find yourself in a situation where you don’t have coarse sugar available, don’t worry! A simple alternative is to sprinkle a bit more granulated sugar on top before baking. This will still give your baked goods a delightful sweetness and a hint of crunchy texture. So, feel free to adjust the recipe according to the ingredients you have at hand, and enjoy the delicious results!
The beauty of scones lies in their versatility. While some may argue that they are best enjoyed with a generous drizzle of icing, others would contend that the scones are still incredibly delightful even without it. The fluffy and buttery texture of a well-made scone can hold its own, offering a delectable taste experience on its own merit. So, fear not if you find yourself without icing – the scones have the power to stand out and tantalize your taste buds, icing or no icing.
The idea of making things bite-size, like a little snack, is rooted in the concept of moderation. We often hear the phrase “everything in moderation” as a reminder to avoid excess and embrace a balanced approach to life.
Ingredients
FOR THE SCONES
- 2 1/2 c. all-purpose flour
- 1/2 c. granulated sugar
- 2 1/2 tsp. baking powder
- 1 tsp. kosher salt
- 1/2 c. (1 stick) cold butter, cut into cubes
- 1 c. blueberries
- 1 tsp. lemon zest
- 2/3 c. buttermilk
- 1 large egg, beaten
- 1/2 tsp. almond extract
- 1/2 tsp. pure vanilla extract
- 2 tbsp. melted butter, for brushing
- 1 tbsp. coarse sugar, for sprinkling
FOR THE LEMON GLAZE (OPTIONAL)
- 1/2 c. powdered sugar
- Zest of 1 lemon
- Juice of 1/2 lemon
- 3 tbsp. heavy cream
Directions
Step 1
Make scones: Preheat oven to 400° and line a large baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and use your hands (or a pastry cutter) to cut butter into flour until crumbles are the size of peas. Add blueberries and lemon zest and toss to coat.
Step 2
Make a well in mixture, then add buttermilk, egg, and extracts. Mix with your hands until just combined. Turn dough out onto a lightly floured surface and pat into an 8″ circle. Cut into 4th making smaller mounds before cutting each into fourths, and place on prepared baking sheet. This will give you 16 smaller scones. Brush scones with melted butter and sprinkle with coarse sugar. Freeze for 10 minutes.
Step 3
Bake until lightly golden, about 25 minutes. Let cool 5 minutes then transfer to a cooling rack to cool completely.
Step 4
Meanwhile, make glaze: In a small bowl, whisk together powdered sugar, lemon zest and juice, and cream until smooth. Drizzle over cooled scones as desired.
“Never eat anything bigger than your ass.”
― E. Lockhart, We Were Liars
“Last month’s book club pick (was mine “We Were Liars”) turned out to be a real page-turner! The discussions had more plot twists than the actual book. Highly recommended, and I’ve just heard there’s a sequel – looks like my reading list just got an unexpected twist!”
Enjoy the recipe and enjoy life!
Life is full of little pleasures, and savoring a delicious recipe is definitely one of them. Embracing the joy of cooking and relishing the delightful flavors can truly enhance our daily experiences. Whether you’re preparing a simple meal for yourself or hosting a gathering with loved ones, the act of creating and sharing a wonderful dish can bring so much happiness. So, take a moment to appreciate the magic of cooking and indulge in the culinary delights that life has to offer.
LauraLovingLife
Blueberry Lemon Butter Scones
Ingredients
- 2 1/2 c. all-purpose flour use King Arther Measure for Measure to make GF
- 1/2 c. granulated sugar
- 2 1/2 tsp. baking powder
- 1 tsp. kosher salt
- 1/2 c. 1 stick cold butter, cut into cubes cut as small as you can and keep cold until use.
- 1 c. blueberries use frozen if necessary.
- 1 tsp. lemon zest
- 2/3 c. buttermilk
- 1 large egg beaten
- 1/2 tsp. almond extract
- 1/2 tsp. pure vanilla extract
- 2 tbsp. melted butter for brushing
- 1 tbsp. coarse sugar for sprinkling
Instructions
- Make scones: Preheat oven to 400° and line a large baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add butter and use your hands (or a pastry cutter) to cut butter into flour until crumbles are the size of peas. Add blueberries and lemon zest and toss to coat.
- Make a well in mixture, then add buttermilk, egg, and extracts. Mix with your hands until just combined. Turn dough out onto a lightly floured surface and pat into an 8″ circle. Cut into 4th making smaller mounds before cutting each into fourths, and place on prepared baking sheet. This will give you 16 smaller scones. Brush scones with melted butter and sprinkle with coarse sugar. Freeze for 10 minutes.
- Bake until lightly golden, about 25 minutes. Let cool 5 minutes then transfer to a cooling rack to cool completely.
- make glaze: In a small bowl, whisk together powdered sugar, lemon zest and juice, and cream until smooth. Drizzle over cooled scones as desired.
