Doctor's Review: Medicine on the Move

March 23, 2017

© Nicole Franzen

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Lemon scones with blackberries

Recipes featuring your favourite citrus fruits

You won’t feel guilty about making and eating these buttery, flaky scones. They’re light and airy, and full of juicy blackberries with an addictively tart glaze — so good that you can’t eat only one.


2 c. (500 ml) unbleached all-purpose flour
1/3 c. (80 ml) granulated sugar
2 tsp. (10 ml) baking powder
1 tsp. (5 ml) baking soda
1/4 tsp. (1.25 ml) salt
zest of 1 lemon, plus 1 tbsp. (15 ml) fresh lemon juice
1/2 c. (125 g) plus 2 tbsp. (30 g) unsalted butter, softened and cubed
2/3 c. (160 ml) buttermilk, plus 2 tbsp. (30 ml)
3½ c. (875 ml) fresh blackberries
1 c. (250 ml) powdered sugar


Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Combine the flour, granulated sugar, baking powder, baking soda, salt and lemon zest in a large bowl. Add the butter and rub it in with your fingers until the mixture resembles fine meal. Stir in the 2/3 cup (160 ml) buttermilk and the blackberries just until combined.

Turn the dough out onto a lightly floured work surface and divide into two equal mounds. Sprinkle the top of each mound with a little flour and gently pat each into a disk about 6 inches (15 cm) in diameter. Cut each mound into six wedges.

Transfer the scones to the prepared baking sheet and brush the tops with the 2 tablespoons (15 ml) buttermilk. Bake for 25 to 30 minutes or until golden brown and firm to the touch. Let cool slightly on the baking sheet on a wire rack.

Combine the powdered sugar and lemon juice in a small bowl and blend with a fork to make a glaze. Drizzle the glaze over the warm scones. (If the glaze is too thick to drizzle, add a few drops of lemon juice or water.)

Serve warm or at room temperature within a few hours after baking for the best flavour and texture. If you must make them ahead, let cool to room temperature, transfer to freezer bags and store in the freezer for up to 2 months. Thaw at room temperature and rewarm in a 300°F (150°C) oven for 10 minutes. Makes 12 scones.

Tips: The trick to making light, flaky scones is to not overwork the dough. Rub the butter into the flour and then stir in the buttermilk just until the mixture is moistened fairly evenly. If you keep stirring until uniformly wet, the scones will be dense, heavy and not nearly as delightful.

Freeze unbaked scones on parchment-lined baking sheets, then transfer the scones to freezer bags or wrap tightly in plastic wrap and freeze for up to 3 months. Thaw on parchment-lined baking sheets and bake as directed.

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