Recipe: Blueberry lemon scones made with yogurt
Blueberry lemon scones are a delicious treat
for brunch or a coffee break.
(Photos: Debbie Arrington)
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Scones are like buttery biscuits with less work. Kneading or over-stirring makes tough, chewy scones instead of a treat that melts in your mouth.
Using a food processor to cut the butter and lemon zest into the dry ingredients creates a finely textured crumb with tiny bits of lemon flavor in every bite. Blueberries (fresh or frozen, defrosted) add bursts of juicy flavor.
Treat this sticky dough gently to keep it tender. That includes when folding in the blueberries.
Blueberry lemon scones
Makes 8 servings
Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1 tablespoon baking powder
2 tablespoons white sugar
2 tablespoons lemon zest, finely grated
6 tablespoons butter, cut into 6 pieces
2 eggs
¾ cup plain yogurt
1 cup blueberries
Flour for dusting
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For egg wash:
1 egg
1 tablespoon water
3 tablespoons Demerara or white sugar
Instructions:
Preheat oven to 450 degrees F.
In a food processor, mix together flour, salt, baking powder, sugar and lemon zest; pulse to combine.
Add butter; pulse until butter is combined with dry ingredients; about 20 pulses. Set aside.
In a large bowl, beat 2 eggs. Add yogurt and combine with a few quick strokes. Add dry ingredients, mixing just until combined to form a sticky dough. Gently fold in blueberries.
Put dough on lightly floured board. With floured hands, gently pat dough into an 8-inch round about 1 inch thick. With a floured knife, cut round into 8 wedges.
Transfer wedges onto baking sheet lined with parchment paper.
Make egg wash. Beat remaining egg together with 1 tablespoon water. With a pastry brush, brush egg wash over top of wedges. Sprinkle Demerara or white sugar over egg wash.
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Bake scones in a 450-degree oven until golden brown, about 12 to 15 minutes.
Remove from oven. Let cool for 5 minutes on baking sheet, then transfer to a rack. Let cool for 10 more minutes, then serve.
Serve warm.
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Garden Checklist for week of Nov. 3
November still offers good weather for fall planting:
* If you haven't already, it's time to clean up the remains of summer. Pull faded annuals and vegetables. Prune dead or broken branches from trees.
* Now is the best time to plant most trees and shrubs. This gives them plenty of time for root development before spring growth. They also benefit from fall and winter rains.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Keep planting bulbs to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* This is also a good time to seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* For holiday blooms indoors, plant paperwhite narcissus bulbs now. Fill a shallow bowl or dish with 2 inches of rocks or pebbles. Place bulbs in the dish with the root end nestled in the rocks. Add water until it just touches the bottom of the bulbs. Place the dish in a sunny window. Add water as needed.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
* Prune non-flowering trees and shrubs while dormant.
* To help prevent leaf curl, apply a copper fungicide spray to peach and nectarine trees after they lose their leaves this month. Leaf curl, which shows up in the spring, is caused by a fungus that winters as spores on the limbs and around the tree in fallen leaves. Sprays are most effective now.
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