Scones always remind me of going to Elise’s Tea House with my mom. I haven’t been since I was a young girl but I’ll never forget how fancy it all felt. Ornate, delicate tea cups holding perfectly milky tea (plus little sugar cubes with tiny tongs to pick them up with and tiny spoons to mix them in with) placed, of course, on matching saucers, a basket of mixed scones of our choosing with a variety of delicious spreads and finally, for dessert a layered tray of the most beautifully decorated little pastries.
My memory of these outings might have become embellished over the years but I don’t mind. I like it this way.
Although, not exactly like the scones from that lovely little tea house, these turned out great. Somehow dense and moist but still light, with sweet bursts of blueberries and fresh lemon and a slightly toasted outer crust, you get a perfect balance of flavors and textures. We couldn’t stop eating them!
Just one more little bite… You know how it goes.
Lemon Berry Scones
2 cups + 4 tablespoons flour
1 tablespoon sugar
1 tablespoon baking powder
zest of 2 lemons
1/2 cup (one stick) butter
1/2 cup vanilla almond milk
1 cup frozen berries thawed
For the glaze if you choose to add it:
4 tablespoons vanilla almond milk
1 cup powdered sugar
1 tablespoon lemon juice
Preheat oven to 350
Mix flour, sugar, baking powder, salt and zest
Add butter in cubes and mix until butter is no bigger than pea-sized
Whisk eggs and milk before adding to first mix
Gently mix in berries (you don’t want them to get smushed!)
Place dough onto a lightly floured surface and form it into a roughly 1” thick circle
Let in sit for just a minute before cutting it into eight even pieces and placing them on a baking sheet covered with parchment paper
Sprinkle with course sugar if you wanted then throw them in the oven
Bake for 22-25 minutes
If you want to make the glaze just whisk the three ingredients together and allow it to thicken a little before drizzling over the scones.