And it’s off to a red hot start – it’s totally raining right now, and I’m stuffing my face with my winter celebratory bake –
Wholemeal Blueberry Scones with a wholllle lotta lemon curd and and a wholllle lotta cream.
Ahhhhh pure bliss ma friends.
The wholemeal thang is only because whole meal flour was accidentally put into the plain flour container, but I’m not complaining… now it’s kinda healthy, and can therefore be eaten for breakfast, lunch and dinner.
And I’m completely okay with that.
I’m used to having scones, small and circle style… but I might just say, I’m a slight convert to the nice wedge…
it’s bigger (and means you don’t have to physically get up for 2nd’s or 3rd’s… cause I’m lazy like that), but instead you can kick back with a nice slice or two and enjoy the slothful winter life.
It’s gonna be a great few months.
Now let’s talk about that sugar cinnamon topping;
the sugar on top of the cream adds this absolutely delicious crispy top layer, and with a touch a cinnamon to really make it sing.
And that lemon curd?
it’s now the essential blueberry scone accompaniment… as dubbed by me.
(In case you were thinkin’ it, yeah the curd’s a bit golden rather than yellow… no matter the case, it still tastes fabbbb)
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon grated lemon zest
½ cup cold salted butter, cut into very small cubes
1 large egg
½ cup cold heavy cream
1 cup blueberries, fresh or frozen
a few tablespoons of additional heavy cream for brushing the tops
1/4 cup raw sugar & 1/2 teaspoon cinnamon for sprinkling the tops
1½ cups sugar
1 stick (1/2 cup) unsalted butter, room temperature
5 large egg yolks
½ cup lemon juice
pinch of salt
- Preheat the oven to 400F, or 200C. Stir the flour, sugar, baking powder, salt, and lemon zest in the bowl of a stand mixer (or just a mixing bowl). Add the butter. Mix ingredients with an electric mixer until fine crumbs form.
- With the mixer on low speed, add the egg and heavy cream in a slow stream. Mix until a thick, stiff dough forms. Add the blueberries and mix until the blueberries are just incorporated into the dough.
- Flour your hands. Remove the dough from the mixing bowl and place on a floured work surface. Press into a circle, cut into 8 wedges, and pull the triangles apart from each other. Brush with heavy cream, and sprinkle combined cinnamon and sugar.
- Bake for 18-20 minutes or until golden brown and firm to the touch. Sprinkle again with sugar cinnamon mixture for extra texture.
Enjoy warm; store leftovers in an airtight container for 1-2 days.
- Zest the lemons.
- Add the sugar and lemon zest to a food processor fitted with the steel blade and pulse until the zest is finely ground up with the sugar.
- In a medium glass mixing bowl, cream the butter and lemon sugar until fluffy. Add the eggs, one at a time, and beat until combined. Add the lemon juice and salt and beat until combined.
- Pour the mixture into a medium stainless steel saucepan and cook over low heat until thickened and the temperature has reached 170 F, about 20 minutes. Check the temperature using a candy thermometer.
- Remove from the heat, cool, and refrigerate. It will keep in the fridge for a week and can then be frozen for up to 2 months.
- Makes about 2 cups.
(next to an open fire is preferable)
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(wether it be the first day of Winter or Summer)Thanks for stopping by!