Lemon Blueberry scone cake?

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Lemon Blueberry Scone cake?

lemon blueberry scone cake

Ya… That punctuation IS correct because I am not exactly sure what I made today (bahaha).

I was following a recipe for scones but realized I was missing an ingredient: heavy cream.

So I improvised.

Now baking is not really like cooking – every ingredient REALLY serves a purpose so I questioned my decision to wing it but heck, I did it anyway.

What I did to replace the heavy cream was thin out cream cheese with milk. I used 2 oz cream cheese and thinned it out with 2 tbsp milk. You have to mix it quite a bit to get a good consistency – definitely make sure the cream cheese is room temp not cold.

So this technique had did not work as well as I had hoped. It was too dry. So what I had to do was put my dough in a pan instead of forming a disc and cutting it into 8 triangles. Once my dough was in the pan I poured probably about 1/4 cup of milk overtop to moisten the “cake” so that it wasn’t crumbly.

I had to cook it for much longer (probably about 30-35 minutes) but it seems pretty good! Don’t tell but see that lemon in the middle of the cake? Ya… that’s not just there for decoration. That is where I took a bite to make sure that this was something other people should eat. Haha…

So anyways… here is the CORRECT recipe (from sallys baking addiction). I will note my modifications on the side 🙂

Ingredients:

  • 2 cups all purpose flour
  • 1/2 cup sugar
  • 2 and 1/2 tsp baking powder
  • 1/2 tsp salt
  • zest of one large lemon
  • 1/2 cup unsalted butter (frozen)
  • 1/2 cup heavy cream (I used 2 oz cream cheese thinned out with 2 tbsp milk)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup blueberries

Glaze:

  • 1 cup confectioners sugar, sifted
  • 2-3 tbsp fresh lemon juice

Directions:

  1. Preheat oven to 400. Adjust baking rack to middle position. Line a large baking sheet with parchment paper. (because I did not use a baking sheet I coated a round pan with Baker’s Joy. If you do not have this on hand you can grease the pan and then sprinkle with flour to prevent any sticking).
  2. In a large bowl, whisk the flour, sugar, baking powder, salt and lemon zest. Grate the frozen butter. Toss the butter into the flour mixture and combine with a pastry cutter, fork or your fingers until the mixture resembles coarse meal. Set aside.
  3. In a small bowl, whisk the cream (or cream cheese mixture), egg and vanilla together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Slowly gently fold in the blueberries. Try not to overwork the dough. Dough will be a little wet (this is where I knew I was having issues – my dough was not wet). Work the dough into a ball with floured hands as best you can and transfer to a floured surface. Press into a neat 8 inch disc and cut into 8 equal wedges with a very sharp knife. (Or take your crumbly dough and press it into a 9 inch round pan). Place scones 2 inches apart on the baking sheet. If your dough is in the round pan, at this point I drizzled some milk overtop of the dough. Just enough to where it looked moist. BE CAREFUL – If you add too much it will be way too soggy.
  4. Bake for 20-25mins or until lightly golden and cooked through (30-35 mins if it is in a pan). Remove from the oven and allow to cool for a few mins. To make the glaze whisk together the confectioners sugar and the lemon juice to your desired consistency. Drizzle over scones right before serving!
  5. EAT!

lemon blueberry scone cake lemon blueberry scone cake

That’s it!

So I obviously recommend following the original recipe but I don’t think my improvisation was that bad! Now, I made this earlier this morning and haven’t actually cut into it yet but once I do I will give you an update!

SWAK,

Em

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