Sf Blueberry Lemon Lavender Scones Recipes

LAVENDER BLUEBERRY SCONES

Steps:

• Place the sugar and lavender in a clean spice grinder, blender or food processor. Process until the lavender is finely chopped and mixed with the sugar.
• Place the flour, baking powder, salt and lavender sugar in a large bowl. Whisk to combine.
• Add the cubed, chilled unsalted butter and toss to coat the butter pieces in flour.
• Cut the butter into the flour using a pastry cutter, or rub the butter into the flour. There should be some hazelnut-sized pieces of butter coated in flour in the mixture, and some coarse breadcrumb-sized pieces. If you're using frozen grated butter, then you only need to toss the butter in the flour.
• Add the blueberries (frozen or fresh) and lemon zest, and toss to coat in the flour-butter mix.
• Add half of the cream to the flour-butter mixture and use a fork to mix it in. There will be big clumps of wet dough.
• Add the rest of the cream and stir it into the flour using a fork. When all the cream has been stirred in, there should be lots of wet clumps of dough, but also some dry spots of flour.
• Line your work surface with a piece of parchment paper and lightly flour it. Keep some extra flour at hand if needed.
• Turn the dough out onto the lightly floured parchment paper. Bring the pieces together to form a rough dough in the shape of a large rectangle.
• Use the parchment paper to help fold the dough over itself in half. Repeat again to fold the dough into quarters.
• Use the parchment paper to gently pat the dough into a square or rectangle. Fold over in half again.
• Lightly flour the dough, and flatten it out into a 7-inch circle, evenly tall (just over 1 inch in height).
• Lightly dust the surface and use a sharp, straight-edged knife to cut the circle in half, then quarters, and then cut each of the quarters in half to get 8 equal-sized wedges.
• Transfer the parchment paper onto a baking sheet/tray or plate. Separate the wedges slightly so that they aren't touching, and loosely cover the scones with plastic wrap and keep in the freezer for at least 15 minutes. You can leave the scones overnight in the freezer as well. See recipe notes on how to store scones in the freezer for longer.
• Preheat oven to 400°F / 200°C. When the oven is preheated, remove the chilled (or frozen) scones from the freezer. Place the scones on a parchment paper-lined baking tray, with at least an inch and a half of space between each.
• Brush the tops of the scones with a little milk, and then sprinkle raw sugar on top (only if you're not making the glaze).
• Bake in preheated oven for 20 minutes, or until the tops are a nice golden color (25 minutes if baking from frozen). Then turn off the oven, and allow the scones to sit in the warm oven for a further 5 - 10 minutes to make sure they bake all the way through.
• When they have cooled down a little, drizzle the blueberry lemon glaze (or plain lemon glaze) on top, and serve with butter.
• Place the blueberries in a bowl and mash them with a fork. Add the lemon juice and let the blueberries and lemon juice sit for a few minutes to draw out the blueberry juices. Pass the blueberry lemon mix through a fine sieve to remove the pulp. You should now have a bright, purple-pink juice
• Place the confectioner's sugar in a separate bowl, and drizzle in the blueberry-lemon juice, 1 tbsp at a time, whisking well until you have the consistency you prefer. You can have it as thick or as thin as you like.
• Cover and set aside until needed.

SF BLUEBERRY, LEMON & LAVENDER SCONES

Steps:

• Heat oven to 425° F (220° C). Line a large baking sheet with parchment paper or use a silicone liner.
• Measure out heavy cream (I use a glass measuring cup big enough to mix additional ingredients), warm slightly in the microwave (15-20 seconds) open tea bag/use loose leaf tea pour into cream to steep.
• In a large mixing bowl, stir together flour, sugar, baking powder, salt, and baking soda.
• Using a pastry blender, a fork, or your fingertips, cut butter into flour mixture until mixture resembles fine crumbs.
• Using a fine mesh sieve, strain cream (if you choose). In a small bowl (or glass measuring cup), whisk together cream, egg yolk, lemon juice, and lemon zest. Pour into flour mixture and stir until just combined. DO NOT OVER MIX! Gently stir in the blueberries.
• Turn dough out onto a lightly floured work surface. Knead very lightly and form a 5" x 5" circle that is 1" thick. Cut circle into four wedges and place on prepared baking sheet.
• Whisk reserved egg white, and brush over wedges. Sprinkle with additional Monkfruit if you desire. Bake 12-13 minutes, until golden brown.
• Let cool on baking sheet for 5 minutes, then transfer onto a wire rack to cool completely, about 20 minutes.
• GLAZE: In a small bowl, whisk together powdered sweetener and lemon juice until smooth. Spoon over cooled scones. Enjoy.

BLUEBERRY-LEMON SCONES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt. Cut the cold butter into small cubes and add to the dry ingredients.
• Starting at low speed, beat the butter and dry ingredients. Increase the speed to medium and mix until the butter breaks into small pieces. Then stir in the milk, lemon zest and juice, and vanilla until moistened.
• Place the dough on a floured surface and fold in the blueberries, being careful not to break them. Form the dough into a long rectangle, about 1 inch thick. Cut the dough into 2 squares. Cut each square in half diagonally, and then cut those pieces in half again. You should have 8 triangles total.
• Transfer the scones to the prepared baking sheet, spacing them 2 inches apart. Bake until golden brown, 17 to 21 minutes. Let cool. Serve with Honey Butter and Blackberry Jam.
• In a medium bowl, combine the butter and honey and blend thoroughly.
• To serve, transfer to a butter crock.
• You can also roll the butter into a log, chill it and then slice it into individual pieces. Place the blended butter on a piece of plastic wrap, shaping it into a rectangle. Wrap the butter tightly in the plastic wrap, folding the sides in first and then the top and bottom. Roll into a log and refrigerate until firm. To serve, cut 1/4- to 1/2-inch slices and arrange them in a butter dish.
• Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
• Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools. (See Cook's Note)
• When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

LEMON LAVENDER BLUEBERRY SCONES

Steps:

• Preheat oven to 375°F.
• Zest lemon, set aside. Reserve lemon flesh for juice.
• Blend together flour, baking powder, baking soda, salt, lemon zest and lavender.
• Cut in butter until the texture resembles a coarse meal.
• Squeeze lemon into the soymilk and add to the scone mixture.
• Pour in maple syrup and combine until dough just comes together.
• Gently fold in blueberries. Batter will be moist.
• Spoon scone batter on a parchment-lined baking sheet.
• Sprinkle the tops lightly with some sugar, if desired.
• Bake for about 20 minutes or until lightly golden on top.