I can’t remember the last time I baked something just to bake. When I didn’t have to follow a cake recipe to a tee or spend hours making buttery and sugary frostings to then decorate. If you’re an avid blog follower you may have noticed the sparse recipes lately, if we’re keeping track this Guinness chocolate cake way back at the beginning of March was the last thing I shared with you, and it was for an order! I really do love to bake, the whole process of changing up a recipe, using new ingredients, I love it. Personally, I’d rather spend hours making a pie or testing cookies, than making a cake look pretty and perfect.
Don’t get me wrong, of course I love a beautifully decorated cake topped with dainty buttercream roses or intricate sugar cookies too pretty to eat. But that’s exactly it, it almost pains me to hear of the hours, even days, spent on decorating cakes and desserts, only to be photographed then demolished. And in most cases not even taste that good. I seriously applaud those bakers’ skills, but as a fellow baker it’s just not my style. I pride myself on using great ingredients and making sure your dessert tastes the best it can, so what if it’s not perfectly frosted or the writing is a bit shaky because I was tired of decorating…
I know I’m going on a rant, but I really am extremely thankful for the clients that I have had and will have for my desserts. It makes me so happy when I hear wonderful comments about how each sweet treat is as mouthwatering as the next. My clients know very well, when it comes to decorating, I keep things simple, but still cute and pretty. It’s the taste of my products that keep them coming back. This has nothing to do with scones, but sometimes you need to clear the air on what you’re passionate about, make your style and skills known. And this morning it involves whole wheat flour, fresh berries and some freshly made scones!
I haven’t had the time to bake for months, and yet the one thing I wanted to whip up, were scones. I’m not even a big fan of breakfast pastries, but having made so many teaching my kids’ cooking classes, I guess the desire lingered. Then I saw these and knew the moment I had some free time, I had to make my own version, and with Mother’s Day approaching my mind has been filled with brunch ideas.
Berry season is upon us, and when a recipe includes fresh berries, I often declare it perfectly spring. And that’s what these scones are, especially with hints of fresh lemon zest baked throughout. I don’t know why I don’t make scones more often, they’re quite easy to make. One bowl, floured hands and a few spring pantry staples. If unlike me, you don’t always have buttermilk on hand, then easily make your own or simply use milk. And no berries, no worries. Use whatever fruits you may have, test out some apples, bananas, mangoes, I’m sure it will be delicious. I would just stray away from citrus, not sure chopped oranges would bake well in scones.
So these scones, well they’re melt-in-your mouth buttery, not overly sweet and definitely not dry like some scones can often be. I don’t know about you, but for me, scones need to be super moist, and have the perfect flaky and crumbly balance.
Oh hello juicy blackberry, juicy blueberry, I love you so! These are loaded with fresh strawberries, blackberries and blueberries, they’re definiltey the stars. And I skipped the typical glaze, because I don’t really care for it, I know who am I. Instead, I simply sprinkled each with raw sugar for a crunchy top.
If we’re being honest I think these scones taste even better the next day, which makes them perfect if you’re hosting a Mother’s Day brunch. When freshly baked and out of the oven, they’re crisp but not overly crunchy like most. Since these use whole wheat flour, a bit more buttermilk and raw sugar, they make for a moister scone. The next morning when your scones have lost a bit of their crunch, pop them in the toaster or oven to crisp up. And the center remains as buttery as when you baked them. I did mention they’re jam packed with fresh berries right?!
These berry lemon scones and quick to make, and a necessity in your life. Especially if you’re trying to show Mamas how much you love them. Bake these yummy scones for Mother’s Day and share the love!
- 1 1/4 cup - All Purpose Flour
- 1 1/4 cup - Whole Wheat Flour
- 2 tablespoons - Raw Turbinado {replace w. granulated sugar if you prefer}
- 1 tablespoon - Baking Powder
- 1/2 teaspoon - Salt
- 8 tablespoons - Unsalted Butter {cold + cut into small pieces}
- 1 large - Egg
- 3/4 cup + 2 Tablespoons - Buttermilk, plus more for brushing
- 1 tablespoon - Pure Vanilla Extract
- 1/2 cup - Blueberries {fresh or frozen}
- 1/2 cup - Blackberries {fresh or frozen}
- 1/2 cup - Strawberries {fresh or frozen - cut into small pieces}
- Zest of a Lemon
- Raw Turbinado Sugar, for sprinkling
- Preheat oven to 400* F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk the flours, sugar, baking powder and salt. Using a pastry cutter or your hands, cut the butter into the flour until it resembles coarse meal with a few large chunks of butter. Mix together the egg, buttermilk and vanilla, then add into the flour mixture and stir just until combined {be careful not to over-mix}. Fold in the berries and lemon zest, just until blended.
- Place the dough onto a floured surface and form into 1" thick rectangular. Cut the dough into 2" squares. Place the pieces about 2" apart on the prepared baking sheet. Brush each with buttermilk, then sprinkle with raw sugar.
- Bake until golden brown, rotating sheets halfway through {15 to 20 minutes}. Let the scones cool slightly. Serve warm.
[…] classic cake to a new level of mouthwatering. You also may have noticed that I’m using whole wheat flour again. When it comes to baking desserts for home, I tend to replace traditional ingredients with […]