As you know, baking is something that usually doesn't exhaust me, it fills me with joy. At the moment, I go for "mix all ingredients in one bowl, pour the batter into your cake tin and bake for so-and-so many minutes"-kind of recipes (last week's banana bread was one of those). Leila Lindholm's scones, too, are always a safe bet. The basic dough is thrown together in a few minutes and there are some nice variations to your classic scone recipe. I went for blueberry and lemon this time since I thought that would fit for a sunny spring day. We enjoyed them together with coffee when Julia's grand-parents came over to visit last Wednesday.
(from: Leila Lindholm - Piece of Cake)
510g plain flour
0.5 teaspoon salt
1.5 teaspoons baking powder
40g brown sugar
125g cold butter
grated zest of 2 lemons
100g blueberries (fresh or frozen)
one more egg (lightly beaten) and a little brown sugar
Preheat the oven to 250°C. Line a baking tray with parchment paper.
Combine flour, salt, baking powder and sugar in a bowl. Cut butter into pieces and rub into the flour mixture with your fingers. Mix the egg, milk and lemon zest and add this to the flour mixture. Also add the berries (try not too crush them too much) and combine to a dough.
Place the dough onto a surface sprinkled with a little flour and flatten it until it's about 3cm thick. Cut it into triangle pieces (or you can also use a big round cookie cutter).
Place the scones onto your baking tray. Brush with the egg and sprinkle some brown sugar onto them. Bake for about 10 minutes. I usually have to give them a little more time. Try not to overbake them, though. As you can see, mine almost turned too dark.