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 Pan. 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 mins Cooking Time: 25 mins
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)
1/2 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…
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