There are some days when you just need a little fancy. Though in the simplest of terms, a scone is really just a firm biscuit with fun flavors infused, it still seems to have that air of specialness about it. It’s tough to even say “scone” without a British accent. Go ahead, try it.
To enjoy these to the fullest, I highly recommend you get your Downton Abbey on while making them. If you have been living under a rock for the past few years and have not yet experienced the wonder that is Downton Abbey, go ahead and take the plunge. You’ll find yourself cheering on Mary and Matthew and crying with Anna. You’ll want to be a rebel with Sybil. You’ll want to live like royalty for a day. You’ll want to drink tea. And, where there’s tea, there must be scones.
If you have not yet fallen in love with the Meyer Lemon yet, this is the perfect setting for that new relationship as well. Meyer Lemons are not so sour as a regular lemon and not so sweet as an orange. I love to slice them and soak them in a pitcher of water overnight for a citrusy treat the next day.
Mini Meyer Lemon and Blueberry Scones (adapted from Chez Us)
– INGREDIENTS –
2 cups all-purpose flour, + 2 tablespoons
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
4 oz unsalted butter, cut into small pieces
1 cup fresh or frozen (thawed) blueberries
1/8 cup Meyer lemon zest
1/4 cup heavy cream
1/4 cup sour cream
Coarse sugar, for sprinkling
– PREPARATION –
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- In a stand mixer fitted with the whisk attachment combine all of the dry ingredients, except the 2 tablespoons of flour. Add the zest, give a whirl to mix. With the mixer running, add pieces of butter, a couple at a time, and mix until pea sized. Continue adding the butter until you use all of it. Switch to the paddle attachment. Add the heavy cream and sour cream. Mix until the dough comes together.
- While the dough is mixing, sprinkle the remaining 2 tablespoons of flour over the blueberries to keep them from turning your dough into a blue gooey mess, gently fold. Add the blueberries to the dough mixture and gently mix by hand.
- Remove the dough from the bowl and put it on a lightly floured surface. Knead the fruit, gently into the dough. Pat out evenly into a rectangle, about 3/4 inch thick. Use a small cookie cutter to cut them out. Place onto a baking sheet, with space between each one.
- Make an egg wash with the egg and a tablespoon of water. Using a pastry brush, lightly brush the tops of the scones with the egg wash, and sprinkle a coarse sugar on each top.
- Bake for 12-15 minutes, until the scones are golden brown. Remove from the oven and let cool for 5 minutes.