Blueberry Scones with Lemon and Rosemary

Blueberry scones in the summer time are like apple pie in the fall – not to eat either in season is to relinquish a small part of your humanity. When I was photographing Jody at Rialto cooking classes I always showed up ahead of time to “check the lighting,” but after shooting the same place at the same time of day the only thing to check were the three trays of scones sitting on the bar to welcome class participants. Blueberry were my favorite – and I checked them every time. For the full story on these scones be sure to check out the Jody Notes at the end of the post.

Enjoy.

Ken

  • Servings: Makes 20 scones
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Scone Ingredients

  • 7 ounces (198g) unsalted butter, frozen
  • ½ cup (122g) milk or cream
  • 1 large egg
  • ¼ cup (60g) whole milk yogurt, preferably Greek
  • 3 cups (435g) unbleached all-purpose flour + additional for rolling
  • ½ cup (100g) sugar + additional for sprinkling
  • 1 teaspoon (4g) salt
  • 1 tablespoon (12g) baking powder
  • ½ teaspoon (2g) baking soda
  • Finely grated zest of 2 lemons
  • 2  teaspoons (8g) finely chopped fresh rosemary leaves
  • 2 cups (250g) berries

Instructions

  1. Using box grater, grate the frozen butter onto a piece of parchment paper. Use the side with the largest holes. Put the paper with the  butter on it into the freezer.
  2. Set aside 2 tablespoons milk or cream for brushing the scones. In a small bowl, beat the egg with the remaining milk or cream and then add the yogurt. Put into the fridge to chill.
  3. Put the flour, ½ cup sugar, salt, baking powder, baking soda, lemon zest and rosemary leaves into the bowl of a standing mixer with a paddle attachment.
  4. Process to mix, about 10 seconds.
  5. Add the frozen grated butter. Process on medium speed until evenly distributed, about 15 seconds.  
  6. Add the egg mixture to the batter and process until just combined, about 20 seconds. Don’t over-process or the scones will be tough.
  7. Dump the dough onto a floured  counter and pat it into a 10 inch square.
  8. Fold the dough in half over itself and pat out again.  Do this several times or until the dough comes together and is no longer shaggy.
  9. Pat out the dough again into a 12-inch square, spread the berries evenly over the dough and press to secure. Fold into thirds so there are essentially 2 layers of blueberries and 3 layers of dough. Pat into a long rectangular shape about 12 inches long, 4 inches wide and 1-inch thick.
  10. Cut crosswise into 5 small rectangles and cut them into triangles to make 20 scones.  
  11. Set on a sheet pan lined with parchment paper.
  12. Brush with the reserved milk or cream and sprinkle with sugar. 
  13. Freeze for 20 minutes. Preheat the oven at 350 degrees.
  14. Bake with convection for 35 minutes. I like them dark golden brown and crunchy. If you like them lighter, cook a little less.
  15. Allow them to cool on racks completely, then brush with lemon glaze.  

Glaze Ingredients

  • 2 tablespoons lemon juice
  • ½ cup confectioner’s sugar
  • ½ teaspoon finely chopped fresh rosemary leaves

Instructions

  1. Stir the sugar into the lemon juice until the two are completely blended, then add the rosemary.   

Jody Notes

I was making cupcakes at midnight, the night before Roxanne’s 5th birthday when I discovered we were out of butter. Instead of a fluffy frosting I made a glaze with lemon juice, confectioner’s sugar and blue food coloring. They looked pretty dreadful and Roxanne was not happy. She said I was fired from cupcakes. On future birthdays we bought cupcakes from a local baker with mile-high frosting made with vegetable shortening. 

Anyway, Ken has been hounding me to make scones since one of you asked for the recipe for the scones we used to serve before Rialto cooking classes. The thing is, it was one of the pastry chefs – Tal, Susan or Jonathan – who made the scones. They were fluffy, crunchy on the outside and not too sweet. I did some digging and found two Rialto scone recipes, one of which started with 64 cups of flour. Once I scaled it back down and compared the two recipes with a base of 3 cups of flour, it turned out one had eggs; the other didn’t. One had ½ cup sugar, the other had ¼ cup. One had 3 ounces of butter; the other had 9. And one had 1 cup cream the other had 1½ cups.  Help… which was right?  I knew I was sort of starting from scratch.

In the end, I merged the recipes, swapping out some of the cream for yogurt, stealing the brilliant  techniques from America’s Test Kitchen of using grated frozen butter and of folding the berries into the dough.  The lemon zest and rosemary are my additions. 

Note: I had to test it 3 times before I got it right. Maybe if Roxanne hadn’t been so mean and I’d had the opportunity to level up my birthday cupcake game, I could have been a baker.

15 thoughts

  1. Am not usually a baker nut these look fabulous . . . methinks quite a few friends will have a new recipe in their hands this afternoon as scones are hugely popular Down Under. Love the way you incorporate the berries . . .

  2. Another home run for you folks! These are great. You might be surprised, as I was. In my tiny La Cornue oven, as they all are I believe, they cooked in 20 minutes with the convection turned off after 15 minutes. I thought for sure they would be uncooked in the center but they are as good as I could hope. Thanks. After the Lemon Pistachio Pasta last night and these this morning Keith thinks I’m a demi god. Thanks for that too…

    • You ARE a demi-god, Chip. WordPress sent your comment to the spam folder – I have no idea why. Oh, and I wanted to tell you, I’m sorry but penny stocks just aren’t the right fit for me now. Ken

  3. Please subscribe me! Haven’t made these yet but am very happy with the super slow salmon recipe (made with sockeye, yum) and a pasta with lots of greens (over abundant in my garden right now), both sent me by my next door neighbor in lieu of taking some of those greens off our hands. (She also brought us the salmon from Maine yesterday)

    • Sockeye salmon! Wow! Lucky you. Thanks for your kind words. I can’t subscribe you (it’s WordPress thing, in order to prevent unscrupulous bloggers from scooping up people and listing them as followers without their permission). However, I can send you an invitation if you send me your email address, but the easiest thing to do is to go to our home page and in the lower right-hand corner of the screen you should see a FOLLOW button. Click on that, follow the instructions, and you’ll be good to go. If you have any problems, send me an email at drbuoux@gmail.com and I arrange to send you an invitation. Ken

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