The dough is a little tricky. It is not a batter that you pour, nor is it a dough that you roll out completely, though you can use a rolling pin to help even out the thickness. It's more something to be shaped with your hands. Don't overwork it.
Once prepared, you can flash freeze them before baking and then bake as many as you need for 20 min. at 375.
If you don't like blueberries, you could omit the blueberries and just have lemon scones, or you could use the zest of an orange for orange scones instead.
The glaze is totally unnecessary for me, but it is very easy and yummy if you are so inclined.
5 c. flour (I used 1 c. whole wheat and 4 c. all-purpose)
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 c. butter, cut into cubes
1 1/2 c. half and half or milk (not skim) (use a little less if using milk)
zest of one lemon
1 1/2 cups blueberries (fresh or frozen)
1/4 c. melted butter
2 c. powdered sugar
2-4 Tbsp milk or half & half (or lemon or orange juice)
lemon or orange zest (optional)
For glaze, combine all ingredients above and beat until smooth and creamy. (Use lemon juice and lemon zest for a lemon glaze and orange juice and orange zest for an orange glaze.) Add more liquid if too thick. You don't want it too runny though.
1. Combine dry ingredients in large bowl. Cut in butter with a pastry blender (you can also use a food processor) until you have coarse blend. Add remaining ingredients and gently fold to combine.
2. Turn dough out onto a floured surface and work gently until dough comes together. Pat it into a 1 inch thickness. Use a knife or roller cutter to slice into squares. ( I usually get just under 2 dozen small scones.)
|I may have had a bit too much flour on the table, but this is about the size you will get when you pat it out. The rolling pin just smoothed it out a bit.|
|Lemon blueberry scones, unglazed.|
|Orange scones with orange glaze|