Wednesday, June 17, 2009

Melt the day away

Do you ever have those days where you don't know if you can make it the whole work day? Where all you want to do is go home and crawl under a blanket on the couch and eat something that is not at all on your diet. That is exactly how the last few days have been for me. So I wanted something super comforting and easy at the same time. I couldn't decide what I wanted to make and by the time I got home I was so tired and worn out that I didn't feel up to baking something elaborate so I went to my new best friend, My freezer. And I pulled out some lemon scones and put them in the oven, but I knew that would not be good enough to soothe the day that I had. So I whipped up some fantastic blueberry butter and once those scones came out of the oven and the blueberry butter hit the warm scone it was pure bliss and the day melted away as the butter melted into the scone.


Lemon Scones

10 oz of AP Flour
1 3/4 ounces of sugar
2 1/2 teaspoons of baking powder
1/4 teaspoon of salt
4 lemons, zested
4 oz of cold unsalted butter, cut into cubes
3/4 cup of heavy whipping cream
1/4 cup of fresh lemon juice
1 tablespoon of sugar

Preheat oven to 425 and line a baking sheet with parchment paper. In a bowl combine the flour, sugar, baking powder, salt, and lemon zest. Add in the cubed butter and stir to coat the butter with flour. Using a pastry blender cut into the butter until they become the size of small peas. Add in the heavy cream and lemon juice stir to combine. Once it starts to come together into a dough, turn it out onto a floured board and knead it a few times until it completely comes together. Pat the dough into a circle that is about 1 inch thick and cut as desired. I used a big square cookie cutter and then sliced them in half to get nice triangles, but they can be made into any shape. Sprinkle with sugar and bake for 14 to 16 minutes or until they are light golden brown. Cool on a wire rack and serve.

These do not really keep that well so they are best served the same day.

Blueberry Butter
3 tablespoons of left over Blueberry Sauce
1 stick of room temperature butter

Combine the butter and the Blueberry sauce until it is mixed thoroughly and if you would like to add more Blueberry sauce go for it!

4 comments:

  1. You're brilliant ... my solution is usually something like macaroni and cheese (boxed b/c it screams childhood), although I do have an entire Breton Buckwheat Cake (from 101 Cookbooks) in my freezer.

    Depending how this day goes, I might have to break it from its icy bonds. :)

    ReplyDelete
  2. These look totally delicious! The problem is, I wouldn't stop at just one!

    ReplyDelete
  3. Blueberry butter on lemon scones, what a smart combination. Sounds very comforting to me. :)

    ReplyDelete
  4. sadly, that's pretty much how every work day is for me. it's like i don't like my job or something. :)
    on a brighter note, not only does that butter sound AWESOME, but it's the perfect mate to some lemon scones. just lovely.

    ReplyDelete

Thanks for leaving a comment on my site. I read and appreciate every comment that I get. I try to respond but sometimes life gets in the way. So please keep the comments coming and thanks for visiting!