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An English Tea Deserves Scones

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Now that LAUSD is out of session– yay summer– and I have a fairly regular working schedule that’s keeping me busy, yet open enough to do anything and everything in the mornings and afternoons, I decided instead of eating a very late lunch (after 3pm), I’d instead have a decent tea to hold me over till dinner.

I know 3 pm is also too late for a “traditional” tea, but I’m at work during the regular hours. An hour late won’t hurt, right? I love tea, I love clotted cream, jam, cookies and scones so why not? Firstly, I need scones. The ones in this post were a little dry, partly because of the oven temperature, however, the second batch was a lot better. Below is the adjusted temperature for the lovely muffins. Note that I also subbed in orange zest for lemon, and omitted the use of the glaze. I really don’t need it in presence of syrup and clotted cream. That’s enough calories for me, thank you.

Strictly Based on The Messy Baker scones.

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Blueberry Orange Scones

  • 2½ cups white whole wheat flour
  • ⅓ cup sugar
  • ¼ tsp. baking soda
  • 2 tbs. baking powder
  • ½ tsp. kosher salt
  • ¼ cup unsalted butter, cold and cut into cubes
  • 1¼ cups fat-free buttermilk
  • ¼ cup Greek yogurt
  • 1 egg
  • ½ tsp. vanilla extract
  • 2 tsp. lemon zest
  • 1 cup frozen or fresh blueberries (do not thaw frozen blueberries)
For the Glaze- I omitted
  • 1 cup powdered sugar
  • 1 tsp. lemon zest
  • 3½ tbs. lemon juice

Preheat oven to 375 degrees F. Line a baking sheet with parchment.

In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt. Using a pastry cutter or fork, cut the butter into the flour until it resembles very coarse sand (the mixture will still be a bit dry).

photo 1

In a small bowl, whisk together buttermilk, Greek yogurt, egg, vanilla extract, and lemon zest.
Using a rubber spatula, gently stir the buttermilk mixture into the flour mixture. Gently fold in the blueberries. Scoop the mixture onto the prepared baking sheet using a large ice cream scoop.
Bake for 25-30 minutes, or until the top of the scones are golden brown. Allow to cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely.

Drizzle the glaze onto the slightly warm scones or slice open and serve with clotted cream, jam, and or syrup or honey.

photo 3
Glaze
In a medium bowl, whisk together powdered sugar and lemon zest. Slowly whisk in the lemon juice until smooth.

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