As promised, I’m back to tell you about the other scone I made for Tartlet 2′s Tea Party. I hesitate to call this a scone as it does not have a traditional texture at all. It is soft and tender, almost like a snack cake rather than a scone. This recipe was modified from the same one I used for the lime currant scones but you can see how a small difference in sugar and cream and the use of fresh fruit in place of dried makes a large difference in final texture. That’s why I think it’s important to understand the role each ingredient plays in final product — for example, sugar provides moisture as well as sweetens so if you want to reduce sugar, make sure you add some moisture or your reduced sugar product will be dry and dissatisfying, conversely adding extra sugar changes the texture too, etc.
Tartlet 2 and the younger set much preferred these softer, moister scones to the lime currant scones. The leftovers were disappearing throughout the afternoon and I was not the only one nibbling!
Lemon Blueberry Scones
1 3/4 c. flour
1/4 c. sugar
2 1/2 t. baking powder
1/4 t. salt
6 Tbsp. cold butter
3/4 c. fresh blueberries, washed and dried
1 Tbsp. lemon zest
1 egg, beaten
6-7 Tbsp. heavy cream
Heat oven to 400 F.
Mix flour, sugar, baking powder, and salt in medium bowl. Cut in butter until mixture resembles fine crumbs. Toss blueberries in dry mixture to dredge. Whisk together egg and 6 Tbsp. cream and stir into mixture until dough leaves the sides of the bowl, adding more cream if necessary.
Turn dough onto lightly floured surface; knead lightly 6-8 times. Divide dough in half and roll out to 1-inch thick circles. Cut into wedges. Place on parchment lined baking sheet leaving space for them to spread; brush tops with milk. Bake 10-12 minutes or until golden brown.