I Like That Scone Recipe
My friend Elizabeth asked me to bring a baked breakfast treat for a baby shower at church this past Sunday. So, of course, instead of going with a tried and true recipe like a smart person would have done I decided to make something I had never made before, scones!
As I was making them, I thought to myself “why am I making scones!? I’ve never made scones! They could turn out terrible!”
I wanted to make something special, though! The baby shower was for Shellie and Kelly Carson. They are parents to 4 boys they adopted and are waiting on baby boy number 5. Their story is an inspiration so please go check out their blog, but not until after you make scones.
Since I’ve never made scones before I honestly didn't even know how they were supposed to turn out, and that was nerve-wracking. I do however know that they tasted delicious! I highly recommend this scone recipe that I snatched up from Sally’s Baking Addiction. This recipe will indeed help you make friends at church.
- 2 cups all-purpose flour
- 6 TBS granulated sugar
- 2 and 1/2 tsp baking powder
- zest of 1 large lemon
- 1/2 tsp salt
- 1/2 cup unsalted butter, frozen
- 1/2 cup heavy cream
- 1 large egg
- 1 tsp vanilla extract
- 1 cup blueberries
- coarse sugar for sprinkling on top before baking
- 1 cup confectioners' sugar
- 2-3 TBS lemon juice
- Preheat oven to 400°F .
- Adjust baking rack to the middle-low position.
- Line a large baking sheet with parchment paper or a silicone baking mat.
- Whisk 2C flour, 6 TBS sugar, 2.5 tsp baking powder, lemon zest, and 1/2 tsp salt.
- Grate 2 sticks of frozen butter. Toss the butter into the flour and combine it with your fingers until the mixture resembles coarse meal.
- In a small bowl, whisk 1/2 C cream, 1 egg, and 1/2 tsp vanilla.
- Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened.
- Gently fold in the blueberries. Do not overwork the dough. The dough will be a little wet.
- Work the dough into a ball with floured hands as best you can and transfer to the prepared baking pan.
- Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife.
- Top with a sprinkle of coarse sugar.
- Separate the scones so there is a little space between each one.
- Bake for 20 minutes or until lightly golden and cooked through.
- Allow to cool for a few minutes.
- To make the glaze, whisk sugar and lemon and drizzle over scones.