I grew up eating “Mormon Scones.” Whenever someone talked about scones, I was a bit confused. A Mormon scone is a deep-fried piece of yeast dough that you put powdered sugar, jam or honey on. It’s a bit like a donut, only flat and more bread like in flavor. They still remind me of family campouts and church gatherings. It’s one food from my younger days I still crave, but that’s not what we’re making today.
I’ve since learned what everyone else calls a scone, a small English quickbread often made using fruits or nuts. They are a great breakfast or snack. They are easy to bake and only require about 20 minutes to mix and get ready for the oven. This is a modified recipe from my baking class. The original uses more cream and dried fruits. It is a fairly easy recipe to execute, however, be prepared to get your hands messy – its the best way to mix these scones.
The recipe and detailed instructions are at the end of this post. For this recipe, we need blueberries, bread flour, granulated sugar, baking powder, lemon zest, salt, heavy cream, and honey. Looks like we have it all. Ready, set, bake…
Combine the flour, sugar, baking powder, and salt in a mixing bowl. We don’t want a lot of air in this so use a spoon to mix the dry ingredients together.
Add all but 1/4 a cup of the cream, the honey and the lemon zest, to the dry ingredients. Mix by hand only until the ingredients come together. It will be dry so be careful not to over mix.
Add the blueberries and gently combine them into the dough, breaking a few of them as you mix it together in order to add liquid to the dough to make it hold together. It will get a bit sticky at this point, but it should not be wet.
Form the dough into a round ball in the bowl. Cover the dough and set aside to relax for 5 minutes. This helps with the gluten formation.
On a lightly floured surface gently knead the dough into a rolled loaf to tighten the gluten. Press or pat the pieces out to form a log, about 15 inches long and two inches deep. Using a knife cut the log into the desired size of triangles. These are about 2 1/2 inches long on each angle.
Place the cut scones on a baking sheet lined with parchment paper. Brush the top of each scone with some of the reserved cream. Sprinkle the pieces with granulated sugar, I used turbinado sugar. Bake at 425°F (219°C) for approximately 15 minutes or until golden brown.
Recipe: Blueberry Lemon Scones
Print RecipeYield: 8 wedges, 4 x 5 inches / 16 wedges, 2 x 3 inches
- 6 ounces (170 g) fresh blueberries
- Zest of one lemon
- 1/2 pound 6 ounces (398 g) bread fiour
- 1 1/2 ounces (43 g} granulated sugar
- 1 1/2 tablespoons (15g) baking powder
- 1/2 teaspoon (2.5 g) salt
- 1 3/4 cups (420 ml) heavy cream
- 1/6 cup (40 ml)2 ounces (58 g) honey sugar
- Granulated or turbinado sugar
- Combine the flour, 3 ounces (85 g) granulated sugar, the baking powder, and the salt in a mixing bowl. Reserve approximately 1/4 cup (60 ml) cream. Add the remainder of the cream, together with the honey and the reserved fruit, to the dry ingredients. Mix by hand only until the ingredients come together in a smooth dough. Do not over mix.
- Gently form the dough (do not kneed it) into a mound in the bottom of the bowl. Cover the dough and set aside to relax for 5 minutes.
- Knead the dough into a rolled loaf to tighten the gluten. Press or pat the pieces out to form a log, about 15 inches long and two and a half inches deep.
- Cut into two and a half inch triangles. Brush the top of each wedge with some of the reserved cream. Sprinkle the pieces with granulated sugar. Bake at 425°F (219°C) for approximately 15 minutes.