Blueberries have been pretty cheap at the store lately. I can’t help but pick up a a little crate when I pass by, even when I wasn’t planning on buying them.
Then when I get home, I have to figure out how to use them. Sometimes we just pop ’em into our mouths and enjoy. Sometimes I make muffins. Sometimes pancakes.
This time around I decided to sub them into one of my favorite recipes; cherry almond scones.
Instead of cherries, blueberries. Instead of almond, lemon. And I added a lemon glaze. Oh man, they were so yummy!
This is an English scone. We recently made fry bread type scones and my daughter was so confused. She associates the word scone with this type of scone. Both are worthy, oh so worthy. But they are quite different.
If you want to see the step by step instructions, see the cherry almond scone post (although I have started shaping my scones a little differently. It won’t matter which way you choose.)
A couple highlights: Grating the near frozen butter, is key to giving the scones the right texture. I have tried many different ways and they just don’t taste as good. The scones should be kinda dense, but flakey. I don’t prefer them to be cakey.
When you are mixing the wet and dry ingredients, you are going to think that there is no way they have enough liquid to hold together. Have faith. With a bit of work, the dough will come together. But it isn’t like a bread dough it is more like a pie crust.
The lemon glaze should be mixed until it is pretty thick. But not so thick that it just glops when you try to pour it. Use a little extra lemon juice or powdered sugar to get the texture right.
Recipe Source: Modified from Simple Scones