Mini Lemon Blueberry Scones

by Rebecca Aug 7th, 2010 // Breakfast, Recipes

Mini Lemon Blueberry Scones

Mini Lemon Blueberry Scones

Since I’m on a roll with the donut pan, I want to introduce you to my son’s new favorite pan. The mini scone pan. Here’s what it looks like:Nordic Ware Cast Aluminum Mini-Scone PanMini Lemon Blueberry Scones. I know what you are thinking, who the h*ll needs a pan for making scones? I thought the same thing. I promise. I thought it all the way home from the store. I thought it even more when I looked at the scone recipe on the back of the package. I thought it up until I was putting these babies in the oven. I thought I got suckered into buying a scone pan for my kid who likes scones.

Turns out I’m no sucker. This pan is awesome. Let me explain. The pan allows you to stuff triangle shaped dough into little compartments that bake up a perfect little scone no matter how much you butcher the initial cutting of the dough and no matter how hastily you shove that dough into the pan. You catching my drift? It gives you fool proof scones that make you look like a pro. Now I dreaming up other things to bake in this pan. I’m thinking cornbread might be next! And my kid was very upset when I cut him off at 3 scones. Now for the recipe…

Mini Lemon Blueberry Scone Recipe

Prep Time: 20 minsĀ  Cooking Time: 25 mins

Ingredients:
2 cups all purpose flour
1/4 cup granulated sugar
3 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter (VERY cold and in chunks)
1 to 1 1/2 cups blueberries (washed + patted dry)
1 egg
1/2 cup 2% milk
zest of 1 lemon
extra granulated sugar for sprinkling

Preheat the oven to 350 degrees. Spray the mini scone pan with cooking spray. (We used the kind with flour in it.) Use a food processor to combine the dry ingredients. Once combined, add the butter and pulse until the mixture starts to stick together and look like crumbs. (My crumbs were about the size of marbles.) Set aside. Whisk together egg, milk and lemon zest until blended. Pour the flour mixture into a large bowl and then mix in the wet ingredients using a fork. It is very important not to over work the dough. You just want to form large clumps of dough. It will be pretty wet. Flour your work surface and your hands and then use your hands to bring the dough together. Use a floured rolling pin to roll out the dough into a square. The square should be approximately 9 inches. Cut the square into four squares and then cut those squares into triangles. Press blueberries into the squares and then transfer each triangle to a compartment in the pan. This does not have to be a perfect transfer. In fact, we pressed the dough down so that some of the blueberries would be in the middle of each scone. All you are really trying to accomplish is getting an even amount of dough in each compartment. (If you don’t have this pan, I would suggest forming the dough into biscuit sized circles and placing on a greased cookie sheet.) Add a few more blueberries where necessary, sprinkle the tops of the scones with a little sugar and bake scones on the middle rack in the oven until golden. Approximately 25 minutes. When ready, invert the pan onto a cooling rack and let cool for at least 10 minutes before serving. Makes 16 scones.

By the way, most scones call for 1/2 cup to 1 whole cup of heavy cream instead of milk. So these are a bit healthier. I do realize they contain a whole stick of butter – I’m going to work on that the next go-round. Stay tuned…

Mini Lemon Blueberry Scones

Mini Lemon Blueberry Scones

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11 Comments on “Mini Lemon Blueberry Scones”

  1. 1.) Laura
    August 8th, 2010

    Mmm. Those look delicious! I'm heading to the grocery later today to pick up some blueberries and give it a try.

  2. 2.) SuperGirlWrites
    August 8th, 2010

    these look gorgeous, do you think I could get away with omitting the egg? My boy can't eat them at all, I find with somethings I can and some things I can't.

  3. 3.) jacquelinelegan
    August 8th, 2010

    Your scones look delicious!! I think you should share some!! They looked like a lot of fun to make too. Goodnight!

  4. 4.) Rochelle
    August 9th, 2010

    Hmm.. is it essential to use the butter? Or can they possibly be replaced with Olive Oil? They look tasty! Haha, might refer my bestfriend to this site for her to bake me some!

  5. 5.) Sarah
    August 9th, 2010

    I, too, have the mini scone pan. And yes, you can use it for cornbread! Love love love the tiny versions. Thanks for the recipe!

  6. 6.) Bethany
    August 9th, 2010

    I tried making scones once, and I was really frusterated with the rolling and cutting and non-triangle scones that came out of the oven (even though they tasted pretty darn good). I think I might have to get this pan!

  7. 7.) Janna M
    August 9th, 2010

    I love scones. I'm officially adding this pan to my Christmas wishlist.

  8. 8.) Lucy
    August 9th, 2010

    I saw this pan on a recent trip to America and longed for it but knew it wouldn't fit in my already crammed suitcase. Your post has me regretting that decision – your scones look amazing! I don't think I would be ready to stop at three either ;)

  9. 9.) Amy
    August 10th, 2010

    I toasted some almonds and put that in with the dry–it complements the blueberry/lemon mix well. And my triangles (sans pan) were lame. So I patted them into rounds as I folded in the blueberries, and that worked well. They're good to freeze and have on hand! Thanks for the post–

  10. 10.) Sophia
    August 20th, 2010

    I've seen so many recipes lately for lemon desserts! So far, I think yours must be the best! The other one I really like is Ina Garten's Lemon Yogurt Cake – http://www.recipe4living.com/recipes/ina_garten_s… – What do you think? Thanks again for sharing this delicious lemon recipe!

  11. 11.) 10 cool recipes « thrifted.
    April 28th, 2011

    [...] Mini lemon blueberry scones from Cooking With My Kid. [...]

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