I love scones! It is so good to bite into a moist and tender scone too. There are so many different types of flavors to enjoy such as raisins, bacon, cheese, pumpkin or cinnamon. Whether the scone is sweet or savory it is all great to eat.
I probably had my first scone in the United States over 30 years. Since then I have enjoyed eating this quick bread ever since. With this recipe I have given it a Scandinavian twist with adding blueberries, almond and lemon zest. I always try to find ways to add Scandinavian flavors when I can. This recipe makes plenty of scones, perfect for breakfast, brunch or teatime.
- 3 1/3 cups all-purpose flour
- 1 teaspoons baking powder
- 2 teaspoon baking soda
- 1/2 cup sugar
- 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
- 7 oz almond paste
- 1 cup buttermilk
- 2 eggs
- 1 tablespoon grated lemon rind
- 1 1/2 cups fresh blueberries, stemmed and rinsed
- 1/2 teaspoon salt(optional)
- Food processor, standing mixer or pastry cutter
- 1 large mixing bowl
- 1 medium bowl
- 1 small bowl
- 1 whisk
- 1 wooden spoon
- 2 1/2 inch round cookie cutter
- Parchment paper
- measuring cup
- measuring spoon
- baking sheet
Preheat oven to 350°F. Lightly grease two cookie sheets or line with parchment paper.
Note: This step can be done with a food processor fitted with a metal blade or in a bowl of a standing mixer fitted with a paddle attachment
Cut scones with cookie cutter or use the edge of a glass rim. Place on cookie sheets about 1 inch apart. Gather together remaining dough and roll out again. Repeat until all dough is used.
Note: Too much mixing, kneading, and baking will produce dry and tough scones.
Bake for 22-25 minutes or until firm to touch and light golden brown.
Cool on wire rack. Let the scones cool a bit before you apply the glaze.
While scones are cooling, prepare glaze by mixing until smooth, confectioners sugar, lemon juice, melted butter and lemon rind. Drizzle the glaze over the top of the slightly warm scones.
If you like, you can sprinkle on lemon zest as I did. this is optional but it gives it a real nice lemony flavor. Let it set a minute before serving.
I always enjoy have the blueberry almond scone with a cup of coffee. My children like to have milk with their scone. Enjoy!
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
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