Scones are one thing I have enjoyed baking and eating occasionally over the years. Typically, I don’t think many people really care for scones or maybe they just don’t think about them when compared to other sweet treats. There are many other baked morning goods that seem to take priority over others, such as: sweet rolls, muffins, danishes, fresh bread or rolls, then scones – maybe.
I never really paid scones much attention to scones until I traveled to Ireland with my boyfriend (now husband) in college. It was our first international trip together and we found a delightful bed and breakfast in Galway called Devondell. The owner, Berna Kelly, made our stay comfortable and memorable and we continue to think fondly of our time there. Our first morning staying with her, we ventured downstairs to enjoy an authentic Irish breakfast. Berna was cooking up a storm in the kitchen and Jake and I picked a small table in her dining room already set up with coffee and fresh, warm scones.. Again, I never really paid attention to scones before, but in this house, at that moment, they looked and smelled scrumptious. These fresh fruit scones completely melted in our mouths and paired perfectly with her fresh coffee. I think the thought of “this must be what heaven tastes like” definitely have crossed my mind that morning.
Such a simple treat really changed my opinion of morning baked goodies. Scones are now on the top of my list. I have been making these treats occasionally now since this Ireland trip. They are a special treat for a slow weekend morning, when paired with fresh coffee. They are also great to prepare ahead of time, freeze, and bake hot and fresh for special guests.
You may be thinking, isn’t she a dietitian and didn’t she mention in her bio that she has diabetes? Why is she talking about sweet baked goods? Well, the reason I am a dietitian is because food matters. Food has a special place is most people’s lives and it especially does in mine. I have so many wonderful memories like this one that are tied to food and just because I have diabetes dosen’t mean that I don’t like sweet foods and I never eat them. The key is moderation. J I enjoy my favorite treats in small amounts and only occasionally.
The recipe I am going to share is a scone recipe that has been modified to include whole wheat flour instead of white flour, less sugar, milk instead of cream, and fresh fruit – I chose fresh blueberries and a hint of lemon. Even with recipe modifications, favorite treats can still be enjoyed!
Some special notes with making recipe modifications especially with baking: When substituting whole wheat flour with white flour in a recipe, keep in mind that the consistency will likely be a denser one. In order to help lighten up the consistency in a recipe for something like scones, be sure to use ¾ cup whole wheat flour compared to 1 cup of white flour. Also, consider adding two tablespoons more of liquid to the recipe (in this case milk), and about 20% less butter. Scones become far less desirable when they are dense like bricks and not fluffy like clouds. With substituting milk in a recipe instead of cream (I usually use 2% milk) keep in mind that the scones will be less rich.
Lemon Blueberry Scones
Modified from original recipe c/o Sally’s Baking Addiction: https://sallysbakingaddiction.com
- 1.5 cups whole wheat flour, plus more for hands and work surface
- 4-6 Tablespoons (75g) granulated sugar (I often use Sugar in the Raw because I like the slightly crunchy consistency it provides and it has a slightly less sweet flavor)
- 2 and 1/2 teaspoons baking powder
- ½ teaspoon salt
- zest of 1 large lemon
- 1/2 cup (115g) unsalted butter, frozen
- 1/2 cup (120ml) heavy cream (I used 2% milk instead)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (190g) blueberries (fresh or frozen)
- Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large bowl, whisk the flour, sugar, baking powder, salt, and lemon zest (How to zest a lemon). Grate the frozen butter (I use a box grater; a food processor also works – here is the one I own and love) a food processor also works. Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.
- In a small bowl, whisk the cream, egg, and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly and gently fold in the blueberries. Try your best to not overwork the dough at any point. Dough will be a little wet. Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet.
- Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. To make the glaze, simply whisk the confectioners’ sugar and 2 Tablespoons lemon juice together until smooth. Add another Tablespoon of lemon juice to thin out, if necessary. Drizzle glaze over scones right before serving.
- Make ahead tip: Scones are best enjoyed right away, though leftover scones keep well at room temperature for 2 extra days. Scones freeze well, up to 3 months. Thaw overnight in the refrigerator and heat up to your liking before enjoying.
Here is another great reference from The Kitchn for making (Irish) scones at home that might be helpful for your adventures in baking. Enjoy!
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