Monday, July 16, 2012

Egg Free Lemon Blueberry Scones

 Yay!  I found a fantastic egg free scone recipe!  These traditional scones ("biscuit thing-ys as my husband referred to them as) were decadent, moist, and everything I hoped they would be.  The combination of lemon and blueberries is perfect for a light, fresh, summer breakfast treat (or anytime treat).  You want to make sure, though, when making these not to overwork the dough.  The lemon icing adds the perfect touch, or you could just sprinkle with some extra sugar if you prefer.

Egg Free Lemon Blueberry Scones
From Egg Free Bakery, based off recipe from Annie's Eats
View Printable Recipe Here

1-1/2 cups flour
1/4 cup sugar
2 tsp baking powder
Pinch of salt
Zest from 1 medium lemon
Frozen blueberries
1 cup heavy cream
2 tbsp butter, melted
Additional sugar for sprinkling (optional) 
Lemon Icing
1 tbsp melted butter
Fresh lemon juice from 1 lemon
Powdered sugar

Preheat the oven to 375˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.  Combine the flour, sugar, baking powder, salt and zest in a medium bowl; stir to combine.  Toss in the blueberries and stir to blend.  Add the heavy cream to the flour mixture, stirring just until moistened. (Mine was crumbly, but moistened). Turn out dough onto a lightly floured surface and with floured hands knead gently and briefly, only 8-10 times.  Gently work dough into a ball by pressing dough together with hands.  It takes a little time, but it will eventually come together.

Pat ball into an 8 inch circle.  Use a bench scraper or pizza cutter to cut into 8 wedges.  Transfer to prepared baking pan.  Brush scones lightly with melted butter and sprinkle with additional sugar (if using).  Bake 15-20 minutes, until lightly browned. Transfer to a wire rack to cool.  

To make icing, melt butter.  Add lemon juice and enough powdered sugar to reach desired consistency.  (I didn't put a measurement because I wasn't sure exactly how much I used.  I wanted mine to have a thicker consistency so I used quite a bit).  Drizzle icing over scones when cooled.

*Tip:  Using frozen blueberries worked really well here.  When I tried using fresh, the berries were bursting. :( If you are going to use fresh blueberries, rather than shaping these into a traditional scone shape, use a large dough scoop to drop rounds of dough onto a prepared baking sheet.

Shared on Real Food, Allergy Free: Allergy Free Wednesday.

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