Lemon Blueberry Scones with my coffee

 I pronounce blueberry scones the perfect breakfast food.  A little sweet, but not so much that you feel like you just ate dessert.  Light and flakey to go with a good cup of coffee. And of course the blueberries- there's your fruit.  I recently had a Panera blueberry scone and was a bit disappointed, I ate it, but I was still disappointed.  It was hard, the blueberries were the dehydrated variety, and it was so dry I needed a glass of water.  The blueberry scone can be much more than that.  This homemade version has soft layers with plump blueberries and a sprinkle of sugar on top.  If you are going for a more decadent variety try the lemon glaze too.

Lemon Blueberry Scones 

adapted from Cook's Country

INGREDIENTS

• 16tablespoons unsalted butter (2 sticks), frozen whole *Freezing makes it possible to grate the butter and incorporate it into the flour easily.  This is the one pokey part of this recipe, but worth it.  Just watch your knuckles.
• 1 1/2cups fresh blueberries (about 7 1/2 ounces), picked over
• 1/2cup whole milk
• 1/2cup sour cream
• 2cups unbleached all-purpose flour (10 ounces), plus additional for work surface
• 1/2cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
• 2teaspoons baking powder
• 1/4teaspoon baking soda
• 1/2teaspoon table salt
• 1teaspoon grated lemon zest

INSTRUCTIONS

1. 1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. 

   

   
   

   Place blueberries in freezer until needed.

   

   
   
   2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.  *This is where you appreciate having grated that frozen butter, so much easier than cutting the butter in with a fork or pastry  blender.
   3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. *The dough doesn't even stick together completely at this stage, don't be worried.  Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
   4. Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

   

   
   
   5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. 

   

   
   

   
   

   Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles.

   

   
   

   Transfer to parchment-lined baking sheet

   
   

   

   
   
   6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.

   

   
   

   Optional Lemon Glaze

   1/4 cup lemon juice

   1 cup powdered sugar

   1/2 tsp lemon zest

   1/2 T butter

   Mix lemon juice and powdered sugar until dissolved.  Add zest and butter.  Microwave about 30 seconds and whisk to combine.  Drizzle or pour (your preference) over the scones before serving.

   
   

   The menu for the week

   Sunday and Monday:  Mini turkey meatloaves and mashed potatoes.  Broccoli on Sunday and frozen french cut green beans on Monday.

   Tuesday:  Broccoli feta calzone (using pizza dough from the grocery store) and salad.

   Wednesday:  Breakfast for supper!  Scrambled egg bagel sandwiches with fruit salad.

   Thursday:  Pork chops with roasted vegetables.  I'll do enough cauliflower, potatoes, and squash for two nights.

   Friday:  Salmon on wilted kale with the afore mentioned roasted vegetables.