This past Christmas, my husband’s sister had the idea to surprise their parents with a trip to England. For as long as I’ve known my dear father-in-law, he’s wanted to travel there, so it took little effort to consider cashing in our points, and settling in to plan. It’s been several years since our first trip there, and it remains the only place where I’ve vacationed that I didn’t want to leave. Although we barely saw London that trip, we did manage to cover about 750 miles driving through Devonshire, Wales, and the Cotswolds. My husband’s white-knuckled grip never completely adjusted to the need to drive on the opposite side of the road, but we did find maneuvering the roundabouts hilarious after a time, rarely missing a turn off when one was called for. Although it was equally terrifying to be the navigator on the trip at times, I was more likely to enjoy endless views of rolling green hills and quaint villages, each more picturesque than the last.
As much as we think of scones being breakfast fare here, we only had them once on our trip, and not for breakfast. We happened into a small restaurant just before closing time in Harlech, Wales, after a day of sightseeing and castle exploration. We had some tiny scones and other treats with the cream tea the staff was kind enough to serve even though they’d clearly finished for the day. It was a perfect break considering we’d come from Conwy, in Northern Wales, early that morning, and were headed to Milebrook House near Knighton on the English border, about 100 km away. It’s funny to think about now, and I refer to it as Mr. Toad’s Wild Ride, but it wasn’t humorous at the time.
Hopefully, the trip I’m planning this time won’t be as hectic. It should help to have a spry, natty octogenarian with us.
Blueberry Lemon Scones
2/3 c. buttermilk
1 lg. egg
3 c. flour
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
8 T cold, unsalted butter, cut into small pieces
1 c. fresh blueberries
1/2 sugar
1 tsp. grated lemon zest
Preheat oven to 375 degrees F. Measure the buttermilk, then add the egg and beat well. In a large bowl, pour the flour, baking powder and soda, and salt. Whisk to mix well. Add the cold butter pieces and using your hands, “pinch” the butter through the dry mixture thoroughly until it’s grainy-looking. Add the blueberries, sugar, and lemon zest using a fork to lightly mix before pouring in the buttermilk mixture. Toss lightly with the fork, working to dampen all of the dry ingredients without over mixing. Pour the dough onto a lightly floured counter and with your hands, gather it into a smooth mass. Make a large ball, flatten it a bit, then divide into 8 pieces. Gently press each piece into a ball and set on a silicone or parchment lined baking sheet. Bake for about 35 minutes or until richly brown. Brush with some butter and sprinkle each with sugar if desired. Allow to cool about 20 minutes before serving.
Notes:
- This is a more solid dough for scones than what I’m used to working with. The idea of making a ball of dough is a bit odd, but it works quite well. I used fresh blueberries, and surprisingly, very few of them were smashed with the handling. Frozen blueberries would work just fine as well. Don’t thaw them out — just add them frozen.
- I used meyer lemons for this — they’re sweeter than regular lemons and I was lucky enough to have a few I’d been given. It always helps to know someone with a lemon tree!
- As much as fresh scones hot from the oven sound, let these sit — even longer than the 20 minutes I did. They’re very light in texture and although very tasty, fairly delicate.
- We tried some with the melted butter and sugar, and some without. The added calories aren’t necessary at all. They’re flavorful enough without either.
- This recipe can be made with plain yogurt or powdered buttermilk as well if you don’t have fresh buttermilk.
- Adapted from Biscuits and Scones by Elizabeth Alston
- The blue plate is old. The stamp on the back reads: “Enoch Wood’s English Scenery, Woods Ware, Wood & Sons, England” and is circa 1917. It’s transferware — pretty if you’re like me and collect blue English dishes, but not especially valuable.
Related posts:
- Raspberry Heart Scones It’s Saturday morning after a busy week and the slightest...
- Clafoutis Two Ways: Seckel Pears and Blueberries I’ve mentioned before that I have a minor problem with...
- Spiced Upside-Down Apple Cake The very last issue of Gourmet sits in a stack...
Related posts brought to you by Yet Another Related Posts Plugin.
Delicious! I love the flavours. What a cool idea to roll them into a ball =D.
One of my dearest friends loves scones. I like the idea of rolling them into a ball too. Meyer lemon really takes it over the top for me.
Kristi Rimkus´s last blog ..Happy Anniversary to Me! Celebrating One Year as a Blogger
I’m taking my parents to Ireland this summer – they are nearly octogenarians, but maybe not as spry as your father in law. Here’s to hoping both your trip and mine go well! BTW, since you do more baking than me, can you point me to any recipes where you use olive oil instead of butter? THX
Cooking with Michele´s last blog ..Sushi – Tuna 3 Ways
Hi Michele — I searched a bit through my recipes thinking I had a few but can’t find them now. Guess I should tag things better than I do! When I find something, I’ll let you know.
scones? meh, i can take ‘em or leave ‘em…and usually leave ‘em. these are enticing, though, but not as alluring as that plate–it’s stunning! meanwhile, any idea where can i find my own spry and natty octogenarian?
You have me thinking summer with these fabulous scones! gorgeous photos!
Jennifer´s last blog ..Southern Strawberry Cake
Blueberries are to be enjoyed in the same fashion as a good whiskey: straight up. Question is… North Carolina high bush or Maine low bush. hmmmmm. …
sauerkraut´s last blog ..Were South Hadley Mean Girls Interviewed?
I’ve never been one to eat them plain, but love them in my plain yogurt. They cheer up the dreary stuff quite a bit.
I love the plates too. They remind me of tea time and clotted cream.
Sadly, the clotted cream is missing here. I absolutely love it with scones.
OK, I’m going to have to throw in a curve: British flour is MUCH lower in moisture than American flour. So, although you thought your scones were stiff? Right: they’d be even stiffer over here. To give you an example: I routinely get about 3/4 of the volume of bread from a recipe, over here, as I do over there … and that’s because the flour is so dry.
Also: “scone” rhymes with “gone,” in Scotland. “Scone” rhymes with “spoon” is a place, as in Scone Castle, where the Scottish Kings were crowned. “Scone” rhymes with “stone” is what the snooty people sound like, from down towards The Borders and beyond.
DaviMack´s last blog ..So, Captain Kirk – where is he now?
I LOVE all the pronunciations! I have a book on tea that some authority wrote and he mentions our scones are like stones because they’re heavy globs of dough. I’ve kept that image in mind and can say that I haven’t made a stone-like scone in a while. There have been a few hockey puck biscuits here and there though
I’ve never rolled my scones before, just rolled them into a flat disk and then cut into triangles, but I like this idea!! They look delicious!
Jill @ Jillicious Discoveries´s last blog ..Heavenly Cake Bakers: Double Chocolate Valentine Cake
I would do anything for a vacation right now, so I’m so jealous! THese scones look perfect.
oh! That gorgeous blue. It’s pulling me right out of winter’s discontent and right back where I should be. Those scones are gorgeous, Kelly! And I’m loving their less-than-traditional shape. Round is beautiful, right?
lo´s last blog ..Chocolate Hazelnut Schaum Torte: A Family Recipe Revival
Thanks! It’s always fun to experiment with a new recipe — keeps me thinking and learning. I’m a lover of cobalt blue, so this photo is one of my favorites. I’m glad it’s had a positive effect on your “winter-tude.”
I love the photo of the blueberry and the blue plate. So pretty! your scones look lovely too!!
Stunning photo with the blueberries and the blue plate! I haven’t made scones in forever…must do so again! These look lovely!
joey´s last blog ..Apple Galette
THey look delicious. I have never made scones like this. It is a bit unusual making balls with the dough. I love the plate. Thanks for another great recipe.
how beautiful! who needs to bake the scones when the dough looks so delicious?
biz´s last blog ..oh, canada…