I’m going to start posting about other baked goods besides cakes. This is the first - big fat delicious blueberry lemon scones!
I love scones. I love tea. I love the combination of the two, so meant to be, so fated and perfect for one another.
A proper, real scone is not like a muffin. It’s not like cake, moist and rich. It shouldn’t be dry, just tender. A good scone isn’t very sweet, either - it provides a creamy base upon which you can apply clotted cream, butter, or preserves, or just eat plain with your favorite warm beverage.
Seattlest has a nice article about this, including a recipe. I haven’t tried their recipe, but I like their opinion on the state of scones. Down with those mini muffin-tops coated in icing at the grocery store, those imposers trying to pawn themselves off as tiny scones!
I am very happy with how these turned out. Buttery and soft, a bit flaky and crumbly, with the sweet-tart jolts of dried blueberries and a gentle background of lemon.
I wish the photos showed it better, but the top of the scones have a few layers of egg white glaze on them, which gives it a shiny, flaky-pastry appearance.
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