These scones were a bit of an accident. The other nite I decided I would try to make butter, except I didn't stop churning once the cream had turned into butter, and I ended up with this clotted cream sort of substance. And what else are you going to do with clotted cream?
I came across (this) recipe, but I didn't have all of the ingredients, so I changed a few things around, et voila. Scones aren't something I make regularly, because of the white flour, butter & sugar, however this recipe has considerably less than most scone recipes, and the freshness of the lemon and blueberry makes for the perfect post-Christmas treat. Plus, I was really good and stuck mostly to my diet throughout the holidays. :]
2 cups flour (I used white, unbleached)
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup sugar
zest of one (large) lemon
1/4 cup butter, melted
1/3 cup milk
juice of one (large) lemon
1 cup fresh blueberries
Preheat oven to 400ºF. In a mixing bowl, sift together flour, baking powder & salt. Stir in sugar & lemon zest. In a separate bowl, whisk together the egg, milk, butter & lemon juice. Stir into the dry ingredients, then stir in the blueberries.
Drop the dough by the spoonful on to a baking sheet lined with parchment paper. Bake for 12 minutes, or until golden on top. Yields about 14 scones.