summer is as precious as the bountiful berries and fruit that it produces. they do not last long. i talked to some farmer men at the holland market wednesday morning and they said we have about 2 weeks of blueberries left. i refrained from loading my car up and walked away with just a small-ish crate full of them to make more blueberry nonsense over the weekend.
i’ve also found myself gravitating to lemon. which is weird because growing up it was always choco choco chocolate for this gal. but i’m finding that as i morph more and more into a little old lady (quilt hoards, wicker baskets and now lemon desserts) the more i’m going for citrus in the summer than chocolate. the best is when i find recipes that mix the blueberry or other berry type fruit with just a squeeze of lemon and a grate of zest. oh and it’s a super bonus when you get the glaze to go with it right?
one day in the black hole of pinterest i came across this recipe for glazed lemon blueberry scones from the blog “the love nerds” . i usually do not trust pinterest recipes but this one seemed (and is legit). i’m not the most talented baker but when i took that class in italy i learned a few tips and tricks. one of them is SIFT YOUR FLOUR. when i posted this pic on my facebook page while making these bad boys so many people commented that sifting is a waste of time and you don’t need to do it anymore. that my friends is not true. what i learned that the older a flour is the more it gets compacted in the bag (shipping, bagging, shelving, etc) if your flour is not freshly ground. Ah Sift it. Si Si Sift it Reaaaal good. (get the song) .
anyways after i made a disaster of my counter, apron, hands and floor i was able to move forward with the making of these delicious scones. here is what you are going to need.
Glazed Lemon Blueberry Scones
2 cups of sifted flour
1/4 cup of sugar
a tablespoon of baking powder
1 tsp of fine salt
6 tbsp cold butter
1/2 cup skim milk
1/4 cup of lemon juice (took me about 2 lemons)
2 tablespoons of lemon zest
dash of vanilla
1 cup of fresh blueberries (plus some extra for snacking)
1/2 cup of powder sugar (for the glaze)
1 tbsp lemon (for the glaze)
pinch of lemon zest
preheat oven to 400 degrees
with your mixer (i used my stand mixer with paddle attachment) mix flour, sugar, baking powder and salt. slowly cut in the butter little chunks at a time.
start on a slowwwwww speed and slooowly working your way up to a medium speed. once the butter is incorporated slowly start adding the wet ingredients (milk, lemon juice, lemon zest and vanilla).
once everything is mixed in flour up a pastry board or clean counter surface and dump the wet dough on the floured surface. place the blueberries in the middle and slowly fold them into the dough with your hands. this will get messy BUT it will save the blueberries from getting all squished up in there.
once the blueberries are mixed in form into a rectangle about an inch thick. slice and dice so you get 8 triangles. i did not master this evenly. better luck next time. it would have been better if i would have followed her directions and cut down the middle first then cut criss cross in the smaller squares. oh well. it worked out.
place 2 inches apart on a parchment paper lined cookie sheet and bake for about 15 minutes depending on your oven. keep an eye on them!
while they are baking mix up the glaze with the powdered sugar, lemon juice and zest. I had to use a tiny bit more lemon juice because i wanted mine extra tart. once the scones have cooled slightly drizzle that glaze over them and enjoy. i found these were best right out of the oven. by day 2 they were really too soggy to enjoy… but i did anyway.