Summer Scones Recipes

SUMMER SCONES

Steps:

• Preheat oven 375. Line baking sheet with parchment paper.
• Bring water and 1/4 c sugar to boil. Remove from heat and add dried blueberries. Allow to sit while preparing dough.
• In a large bowl, add lemon zest, flour, sugar, baking powder, baking soda, and salt. Mix well.
• Cut in cold butter until pieces no larger than a pea are visible.
• Add buttermilk. Stir until there are no dry spots (add some of the blueberry sugar water if too dry).
• Drain the blueberries reserving the sugar water for another use.
• With your fingers, work the blueberries into the dough.
• Pat into a 2" thick disk, move to parchment lined baking sheet.
• Sprinkle disk with remaining 1 tbsp sugar. Cut into 8 triangles.
• Bake at 375 for 21-25 min.

ENGLISH SCONES WITH MIXED SUMMER BERRIES AND CREAM

Steps:

• Preheat the oven to 220°C/gas 6. Grease a baking sheet.
• Sieve the flour into the bowl of a food mixer and add the eggs, sugar, baking powder, butter, vanilla extract and milk. Using a paddle blade, mix for about 2 minutes on slow speed.
• Add the dried mixed berries and mix until evenly combined. If the mixture is a little sticky, add more flour or more milk if it is too dry - you want a soft dough, but not sticky.
• (You can make these by hand too - put the flour, sugar and baking powder into a large bowl, then rub in the butter until it resembles breadcrumbs, add the eggs, milk and vanilla extract, mix well. Add the dried berries, mix again.).
• Transfer the mixture to a lightly floured work surface. Using a rolling pin, roll the dough out to a thickness of 3/4" or 5cm. Gently cut the dough into rounds using a pastry cutter.
• Transfer the scones to the prepared baking sheet and brush with the egg wash, and then sprinkle liberally with golden caster sugar for the glaze.
• Bake for 15 minutes, or until risen and golden brown. Transfer to a wire rack to cool a little. Serve warm with butter or jam and cream.

AMAZING LEMON SCONES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, white sugar, baking powder, baking soda, and salt in a bowl. Cut in cold butter with a pastry blender until mixture resembles coarse crumbs. Whisk milk, 3 tablespoons lemon juice, lemon zest, and vinegar in a small bowl and stir into flour mixture until moistened; turn out onto a lightly floured surface.
• Knead dough briefly for 5 or 6 turns. Pat or roll dough out into a 1 inch-thick round. Cut into 10 wedges and arrange on a baking sheet leaving 1 inch between each wedge.
• Bake in preheated oven until bottom edges are lightly tan, 11 to 14 minutes. Allow scones to cool for 15 minutes.
• While scones are cooling, stir confectioners' sugar, melted butter, 2 1/2 tablespoon lemon juice, and vanilla extract in a bowl until smooth. Stir water into sugar mixture, 1 tablespoon at a time, until mixture is easily drizzled.
• Drizzle glaze over warm scones.

DANNON'S SUMMER BERRY SCONES

Steps:

• Preheat oven to 400 degrees.
• Ina bowl combine flour, baking powder, baking soda and salt.
• Stir in sugar.
• Add butter and, using a blender, work it into the flour mixture until it resembles a coarse meal.
• Stir in berries.
• In a separate bowl combine egg and yogurt and mix until blended.
• Stir into flour mixture and mix until just blended (dough will be soft).
• Turn onto a floured board and knead lightly 3-4 times. Pat dough into a circle about 1/2 inch thick. Cut dough into 12 wedges and place on an ungreased pan. Sprinkle scones with sugar.
• Bake scones 12-14 minutes or until golden.