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 🙂
- 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
- 1 cup confectioners sugar, sifted
- 2-3 tbsp fresh lemon juice
- 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).
- 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.
- 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.
- 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!
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!