Fresh Berry Scones with Lemon Glaze

I love this time of year, when the produce aisles are stacked with an abundance of fresh berries for much cheaper than usual. This week I found strawberries, blueberries, and cherries, all sweet, juicy, and ripe and all on sale. I’ve been packing them in my lunches this week but today I celebrated the holiday (and a day off from work) by baking some of them into scones as well.


I remember making scones back in high school. To be honest, I had never actually tried a scone, but they sounded elegant. In books, the characters always seem to eat scones while sipping tea in fancy parlors. This seemed to seep the word sophistication. I imagined scones as a dainty and delicate treat.

Well, my scones turned out anything but dainty and delicate. They were dry, dense, and lacking flavor. In retrospect, I think I probably made them with margarine (what we readily had on hand growing up) and probably over-mixed the dough as well. Regardless, I decided that day that I just didn’t like scones. A couple summers ago, though, some friends hosted a tea party. Naturally, several people brought scones . I tried one, just to be polite, and was surprised to find that I liked it. It was tender and subtly sweet and not at all like my dense attempt at scones.

So this past winter I finally tried baking scones again. And they were delicious! Unfortunately, I forgot to copy down the recipe I used then, but this recipe (adapted from this one) seems pretty similar:

Fresh Berry Scones with Lemon Glaze

Ingredients:

1 c. all-purpose flour
1 c. whole wheat flour
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
Zest from 1 lemon
8 Tbsp. cold butter (not margarine)
1 c. fresh berries (I used blueberries in one batch and cherries in the next)
1/2 c. milk
1/2 c. yogurt (I used plain)
lemon glaze (recipe follows)

Directions:

Preheat the oven to 425 degrees. Lightly grease a baking pan.

Grate the cold butter through the large holes of a box grater (or cut it into small pieces by hand). In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and lemon zest. Stir in the butter pieces (I mixed it with my fingers to help work the butter into the dough).

Wisk together the milk and yogurt. Add to the flour and butter mixture and stir just until combined.

Turn the dough out onto a generously floured surface. Sprinkle the top with flour as well. Knead with well-floured hands 6-8 times, kneading in more flour as needed (be careful not to over-mix it). Roll the dough into a 12 inch square. Fold the dough into thirds like you would fold a letter. Then fold the short ends in thirds again to make an approximately 4 inch square. Place the dough on a plate and chill in the freezer for 5 minutes.

Return the dough to the floured surface. Roll into a 12 inch square again. Sprinkle the berries  over the dough and press them into the dough slightly. Then fold the sides of the dough in so that the berries are completely covered. Press or roll the dough into a long, thin rectangle, about 1 inch thick. Cut into triangles. (Alternately, you can roll it into a circle and cut wedges from that).


Place the wedges on the prepared cookie sheet and bake for 20-25 minutes or until lightly browned. Let cool slightly, then drizzle with the lemon glaze.

Lemon Glaze

Ingredients:

1/2 c. lemon juice (I used two lemons)
Zest from 1 lemon
2 c. powdered sugar
1 Tbsp. butter

Directions:

Combined the ingredients and microwave for 30 seconds or until the butter is melted. Wisk the glaze, adding more sugar as needed until the glaze is runny, but slightly thick. Drizzle over the cooled scones.

 

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Blueberry Loaf with Lemon Glaze

I wanted to make something fun with blueberries for the tea party and I found this recipe. It’s definitely not low fat or low sugar, but it was so tasty and pretty (Derek said it reminded him of the lemon loaf at Starbucks — one of his favorites)!

Blueberry Loaf with Lemon Glaze

Ingredients:

For the blueberry loaf:
1 1/2 cups flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1 cup sugar
1/3 cup butter, softened
2 eggs
1 lemon, peel grated and juice squeezed (I used 1 Tbsp. grated orange peel and 3 Tbsp. lemon juice instead)
1/2 cup milk
1 cup blueberries, fresh or frozen (don’t thaw if using frozen) – I used fresh from our blueberry picking

For the lemon glaze:
1/4 cup sugar
juice from one lemon (above) – again, I just used 3 Tbsp. lemon juice

Directions:

For the blueberry loaf:

Preheat the oven to 350. Grease a 9 x 5 inch loaf pan. In a bowl, stir together the flour, the baking powder and the salt. In a large mixing bowl with an electric mixer, beat the sugar and the butter for a few minutes until combined. Add the eggs, one at a time, beating after each one. Beat in the grated lemon (or orange) peel. Add the flour mixture in two or three portions, alternately with the milk, beating just until the batter is smooth. Quickly fold in the blueberries, just until they’re evenly distributed. If you’re using frozen berries, the batter will turn blue — don’t panic, it will look fine when it’s baked. Pour batter into the prepared loaf pan and bake for 60 to 70 minutes, until the top is golden brown and a toothpick poked into the middle comes out clean. Leave it in the pan while you prepare the lemon syrup.

For the lemon glaze:

In a small microwave-safe bowl or measuring cup, combine the 1/4 cup of granulated sugar with the lemon juice. Microwave on high power for 30 to 45 seconds — just until the mixture boils. Remove from microwave and give it a stir. With a toothpick, poke holes all over the top of the Blueberry Loaf. Using a wide pastry brush, brush the top of the hot loaf with the hot syrup (I just poured it over, to be honest, and it worked great). Let cool for at least 30 minutes in the pan, then remove to a rack and cool completely.