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These are the best of both worlds — a down-home taste with a touch of lemon for zing, made from scratch but without a lot of fuss, a little like blueberry muffins without the messy batter. You just mix up the scone dough, press it into two circles, cut them into wedges, and bake. These scones are great not only for breakfast, but as dessert or a light snack. The recipe comes from Harbour Towne Inn On The Waterfront in Boothbay, Maine, where you can enjoy quiet time on a deck overlooking the harbor, exploring the downtown, or both.
Maine Blueberry and Fresh Lemon Zest Scones
2014-09-26 06:26:09
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Ingredients
- 3 cups self-rising flour
- 1/2 cup plus 1 1/2 tablespoons sugar
- 3/4 cup (11/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 1 1/2 cups Maine wild blueberries
- 1 cup plus 1 tablespoon buttermilk
- 1 1/2 tablespoons finely grated fresh lemon peel
Instructions
- Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl.
- Using fingertips, rub in chilled butter until pieces are size of small peas. Add (dried) wild blueberries and toss to coat.
- Mix one cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together.
- Knead dough briefly, about five turns.
- Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into six wedges.
- Transfer scones to prepared baking sheet, spacing one inch apart.
- Brush tops with remaining one tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar.
- Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.
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