That oft quoted old adage,
GluttonyNecessity is the mother of invention
seems to be my cooking motto. Half of my wacky experiments are the result of cravings while the rest are made up of captivating finds and the
guilt need to use up whatever’s been languishing in my pantry. After succumbing to the siren song of this winter’s Meyer lemons I needed something to help me gobble up all that luscious lemon curd. While it tastes lovely with æbleskiver and waffles and by itself on a spoon, sometimes I just want a moist, fluffy scone with crispety sugared edges to soak up all that tangy, lemony goodness. Those Victorians were definitely on to something. Talk about restraint though, I’d eat it for breakfast, elevenses, dessert, and tea time. Just sayin’ 😉
This scone recipe is a variation on my ridiculously easy candied ginger scone recipe switching out the sweet zingy candied ginger for zesty Meyer lemon (although regular lemons would also work in a pinch) and sweet, chewy dried blueberries.
The lemon zest provides a lot of flavor so if you haven’t picked one up yet, invest the $13 in a microplane zester, it’s one of the cheapest and low calorie ways to add a punch of flavor to sweet or savory cooking [wobbles off soapbox] and it takes just a couple minutes to zest whatever citrus fruit strikes your fancy. Since the lemon juice adds acid, I’ve increased the baking soda by 1/4 teaspoon and have omitted the vanilla extract cuz the lemon and blueberries provide plenty of flavor. Since these are drop scones not only are they easier and faster (no kneading and rolling!) but also moister and fluffier. The sprinkling of granulated sugar before you bake not only adds textural crunch but also gives you a sweeter tasting scone with less sugar cuz the sugar on the crust hits your tongue and makes it think sweet! Oh, and this scone tastes pretty yummy even sans lemon curd plain, with a schmear of butter, a dollop of berry jam….
If you remember just one thing…
As always, mix just until the ingredients are combined, no white lumps or streaks of flour are visible, cuz the two things that develop gluten and can toughen up and dry out your baked goods are more water and more mechanical manipulation (mixing, kneading,…). I remember tasting my first scone in college and thinking they were some kind of culinary hoax cuz it tasted like a dry bland rocks 😦
2 c all-purpose flour
1/3 c + 1 tbsp sugar
1 tsp baking powder
3/4 tsp baking soda
1/4 tsp sea salt
1 tbsp Meyer lemon zest
1/2 c dried blueberries
6 tbsp unsalted butter, melted
3/4 c low-fat buttermilk, chilled
2 tbsp Meyer lemon juice (use 1 tbsp regular lemon juice if substituting)
1 large egg yolk
Preheat oven to 400F. If not using a silicone baking mat, grease a baking sheet and set aside.
In a large bowl whisk together flour, 1/3 c sugar, baking powder, baking soda, salt, lemon zest, and blueberries. Add butter, buttermilk, lemon juice, and egg yolk and mix till just combined, no white lumps or streaks visible.
Scoop dough onto baking sheet in ~1/2 c mounds, spacing 2-3 inches apart (this dough doesn’t spread much). Sprinkle a pinch of sugar on each scone. Bake till golden and a cake tester or wooden toothpick comes out clean ~18-20 minutes. With a silicone baking mat, 6 scones per baking sheet, and convection it takes me 18 minutes. Makes ~10.