FoodMayhem

Following up on Part 1, 2, and 3, is probably my final post on this subject, as I have now found my favorite scone recipe, and I’m now also pretty sick of scones. In The King Arthur Flour Baker’s Companion, I found an Apricot Cream Cheese Scone recipe and I was certainly intrigued. Cream cheese doughs are always fantastic, right? Well, I didn’t have any apricots and they’re not in season anyway so I used organic frozen wild blueberries and also added a glaze just for kicks.

Blueberry Cream Cheese Scones with Meyer Lemon Glaze

• 3 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 ounces cream cheese, cold
• 8 tablespoons cold butter
• 1/4 cup milk
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup frozen wild blueberries

Meyer Lemon Glaze

• 1 cup sifted confectioner’s sugar
• 2 tablespoons freshly squeezed Meyer lemon juice

Instructions-

1. Preheat oven to 425 degrees F.
2. In a large bowl, whisk together flour, cornstarch, sugar, baking powder, and salt. Cut in butter and cream cheese with a fork, pastry cutter, or fingers, until it resembles coarse sand.
3. In a small bowl, whisk together milk, egg, and vanilla extract.
4. Mix liquid and blueberries into dry mixture, only stirring till combined. Do not over-mix.
5. Turn out onto a floured surface and fold a few times until you can get it to stick together. It may be a bit dry and harder to work with but work quickly. Pat down to 3/4″ thick and cut with a 2 1/2″ to 3″ circle cutter. Push remaining dough together and cut again.
6. Place the scones on an un-greased cookie sheet 2 inches apart and bake for 8 minutes. Turn off the oven (do not open the oven door) and continue to cook for 8 minutes or until light golden brown. Remove from oven.
7. Whisk together confectioner’s sugar and lemon juice and drizzle over scones. Serve warm immediately.

Lon and I love this recipe. It’s really packed with flavor and it has that great texture I like, crumbly on the outside, and the moist full bodied dough inside. If you like the lighter fluffy kind, use the Blueberry Vanilla Sugar Recipe in Part 1.

Also, I read a tip in The King Arthur Flour Baker’s Companion. They recommend putting the scones on baking sheets and then sticking them in the freezer for 30 minutes or longer before baking, to make the scones lighter and fluffier. I couldn’t try this because my freezer is full to the brim right now.

Well, I’ve certainly learned a lot from testing all these scone recipes, and I hope you have too.