Lemon Berry Scones
Lemon Berry Scones
I grew up with scones, and I love them! My wonderful Aunt Martha makes us her homemade scones every time we visit her on Bainbridge Island in Washington State. My girls talk about Auntie Martha’s scones all year long. There’s something incredibly magical about slicing a hot-out-of-the-oven scone into two flat halves and then eating them smeared with freshly whipped clotted cream and delicious iced berry tea.
Don’t expect perfect scones, but with this very simple recipe, kids can pretty much create the mixture by themselves and, with some guidance, roll out the dough, shape the scones, and have them ready to cook in 15 minutes.
Fair warning: These scones are extremely crumbly, and if you are eating with people (aka your children) whose fine motor control is somewhat uncontrolled, your floor will need to be swept afterward. But crumbs are an inevitable consequence of enthusiasm. (And we all know your floor needed to be swept anyway.)
Top these with our Quick Clotted Cream for a genuine British afternoon tea!
Happy & Healthy Cooking,
Fun-Da-Mentals Kitchen Skills
- crack :
to break open or apart a food to get what's inside, like an egg or a coconut.
- cream :
to mix foods together until they become a smooth, uniform blend, like butter and sugar.
- fold :
to gently and slowly mix a light ingredient into a heavier ingredient so as not to lose air and to keep the mixture tender, such as incorporating whipped egg whites into a cake batter or folding blueberries into pancake batter; folding is a gentler action than mixing or whisking.
- zest :
to scrape off the outer colored part of a citrus fruit's rind (skin or peel) using a metal tool with small sharp blades, such as a zester, microplane, or the small holes of a grater (avoid the "pith," the white, spongy lining of the rind that can be bitter).
Equipment Checklist
- Skillet
- Large mixing bowl
- Dry measuring cups
- Measuring spoons
- Liquid measuring cup
- Whisk or hand mixer
- Zester (or grater with small zesting plate/side)
- Wooden spoon
- Heat-resistant spatula
Ingredients
Lemon Berry Scones
- 1 3/4 C all-purpose flour + extra if needed **(for GLUTEN ALLERGY sub gluten-free/nut-free all-purpose flour)**
- 2 tsp baking powder
- 2 T granulated sugar
- 1/4 stick or 2 T butter, softened **(for DAIRY ALLERGY sub dairy-free/nut-free butter, like Earth Balance brand)**
- 1/2 C milk or buttermilk **(for DAIRY ALLERGY sub dairy-free/nut-free milk)**
- 1 egg **(for EGG ALLERGY sub 1 T flaxseeds + 3 T warm water—more info below)**
- 1 pinch salt
- 2 tsp lemon zest
- 1/4 C frozen blueberries
Food Allergen Substitutions
Lemon Berry Scones
- Gluten/Wheat: Substitute gluten-free/nut-free all-purpose flour.
- Dairy: Substitute dairy-free/nut-free butter, like Earth Balance brand. Substitute dairy-free/nut-free milk.
- Egg: For 1 egg, substitute 1 T flaxseeds + 3 T warm water. Stir and soak flaxseeds in warm water for 5 minutes or until fully absorbed and thickened.
Instructions
Lemon Berry Scones
intro
I have found that making scones with kids is one of the easiest recipes to cook with them. What I love about this recipe is that it doesn't require perfection to turn out okay. The kids are so proud of their work that when they slap a little cream onto them, they think they're the best! So, when kids are measuring a cup of flour, and it is slightly over, or it looks like they are overworking the dough (their hands are lighter than ours), don't fret; give them some creative space and see how they go.
cream + crack
Have your kids cream together 2 tablespoons softened butter and 2 tablespoons sugar in a bowl with a whisk or an electric hand mixer. Crack 1 egg into the bowl and mix.
zest + measure + mix
Zest 1 lemon and add 2 teaspoons lemon zest to the butter and egg mixture. Then, add 1/2 cup milk, 1 3/4 cups flour, 2 teaspoons baking powder, and 1 pinch of salt and mix until it just comes together into a dough. If it is too sticky, add another 1 tablespoon of flour.
add + fold
Add 1/4 cup of frozen blueberries to the dough and have your kids gently fold them into the dough. The dough will turn purple!
divide + cook
Turn the dough out onto a floured surface and fold over until smooth, then divide the dough into about 12 pieces. Have your kids flatten their scones with their hands. Heat a skillet on your stovetop over medium-high heat. Test to see if it is hot enough by sprinkling a little flour on it—if it turns light brown in a few seconds, the skillet is ready. Place your scones on your preheated skillet and cook for 5 to 7 minutes per side, turning the scones when they have risen and the bottoms are golden brown. Continue to cook until the other side is also browned and the scone is cooked entirely.
cool + serve
Remove the scones from the heat and let them cool for a few minutes before serving. Serve while still warm with butter or clotted cream, like our Quick Clotted Cream!
Hi! I’m Blueberry!
"Have you heard the saying, "as American as apple pie?" Well, with no offense to the apple—which is certainly a fine fruit—we blueberries think that classic saying should read, "as American as blueberry pie." Blueberries are one of the few fruits native to North America, and apples aren't (unless you count Pacific crabapples). And don't worry about our powdery coating. It's called epicuticular wax (but you can call it "bloom"), and it protects our skin. I guess you could say we bloom where we're planted!"
History
- Blueberries are a genuinely natural blue food due to a pigment called anthocyanin. Native Americans used blueberries to make dye for textiles and baskets, and colonists made paint out of blueberries by boiling them in milk.
- Blueberries have impacted the culture, cuisine, and even survival of Americans for centuries. From the times of the earliest indigenous people to the present day, blueberries have been a valued food staple. They've provided enjoyment during times of abundance and have held starvation at bay during times of scarcity.
- In the 1860s, blueberries were gathered, packaged, and sent to Union troops during the Civil War.
- The Shakers made the traditional blue paint used in their homes from blueberry skins, sage blossoms, indigo, and milk.
- American poet, Robert Frost, wrote a poem called "Blueberries" that may have been inspired by his youth picking or eating blueberries.
- Maine is the leading wild blueberry producer in the United States, and Oregon produces the most cultivated blueberries.
- How official are blueberries? Consider these official state foods: Maine's state fruit is the wild blueberry, and their state dessert is Maine blueberry pie; Minnesota's state muffin is the blueberry muffin; New Jersey's state fruit is the Northern highbush blueberry; and North Carolinas' state berry is the blueberry.
- July is National Blueberry Month because it is the peak of the harvest season.
Anatomy
- Blueberry plants are woody shrubs. There are lowbush (or wild) and highbush (or cultivated) varieties. Canada grows the most lowbush blueberries in the world, and the United States produces about 40 percent of the highbush variety.
- Native Americans once called blueberries "star berries" because the five points of blueberry blossoms make a star shape.
- Blueberry plants can be grown in a large container (at least 2 feet deep and wide) if grown in acidic soil with good drainage. Plant them in the Spring and put the container in a sunny spot. They do not produce berries in the first year. It may take about five years for a full harvest.
- How to Pick, Buy, & Eat
- Blueberries turn from reddish-purple to a deep blue when they are ripe. Choose berries that are blue, plump, dry, and somewhat firm. Avoid blueberries that are white or green as they are far from mature. If there are stains on the container, some of the berries may be bruised. They may have a light dusting of grayish powder (or bloom) on their skin, which is normal.
- Do not wash your blueberries before freezing, storing, or eating them. However, you will want to sort through the berries and remove any that are wrinkled or covered in a white fuzzy mold, so they do not spoil the rest. Refrigerate your blueberries with good air circulation and plan to eat them within a week if possible.
- If you stir some fresh blueberries into your muffin batter, you will have the most popular muffin flavor in the United States. They are also delicious in salads and breakfast cereal, especially oatmeal, juice, pies, jams and jellies, sauces, and syrup. Dried blueberries are also good in cereals and batters.
- North American indigenous people used blueberries to make "pemmican," a high-energy food consisting of dried meat, often game meat, dried berries, and tallow (rendered animal fat). They would pack it for sustenance on long journeys. European fur traders and explorers adopted it for their travels. Pemmican is still eaten today.
- Blueberries have been valued as a highly nutritional food and for their medicinal properties and even for non-food uses such as making paints and dyes.
Nutrition
- Blueberries contain more antioxidants than most other fruits or vegetables and may help prevent damage caused by cancer, heart disease, and Alzheimer's. In addition, the anthocyanin present in blueberries is good for eyesight.
- Blueberries are a great source of many essential nutrients such as vitamin C, manganese, potassium, iron, and many others.
- The calories in blueberries amount to only 80 per cup.
- Blueberry juice had medicinal value for Native Americans and was used to treat persistent coughs and other illnesses.
History of Scones!
- Scones (either rhyming with "Jones" or "Johns") are fluffy, buttery quick breads made from wheat or oatmeal that were invented in Scotland. According to the Oxford English Dictionary, the word "scone" was first mentioned in 1513. Before the mid-1800s, when baking soda and baking powder were invented and later popularized, bakers made scones with burnt seaweed, sour milk, and acidic fruits (such as currants), which acted as the rising agents. The dough was wrapped in cabbage leaves, cooked over hot coals, and later over a griddle on a wood-burning stove.
- The baking of scones evolved to use baking powder, baking soda, and buttermilk, and they are usually baked in ovens. You can serve sweet or savory scones for breakfast, but you can also have them in the afternoon with tea or coffee. In Britain, they are served daily with the traditional clotted cream for the English tradition of "afternoon tea."
- Some say the word "scone" comes from the Dutch word "schoonbrood," which means clean (or fine, white) bread, while others argue it comes from the town of Scone, where the Kings of Scotland were crowned at the Stone of Destiny.
Let's Learn About Scotland!
- Scotland is a country in Europe, at the northern end of the island of Great Britain, and is part of the United Kingdom, along with England, Wales, and Northern Ireland.
- Scotland is made up of over 700 islands! These include the Orkney, Shetland, and Hebrides archipelagos (island groups).
- Edinburgh is Scotland's capital city and is famous for Edinburgh Castle. Glasgow is the largest city.
- Scotland is home to much wildlife, including seals, mountain hare, ptarmigan, stoats, and the golden eagle.
- The national animal of Scotland is the mythical Unicorn, loved for its purity and strength.
- The thistle is a national symbol of Scotland!
- In Scotland, people drive on the left-hand side of the road!
- Scotland has a unique culture with traditions like bagpipes, kilts, tartans, and highland dancing.
- Two sports invented in Scotland are golf and curling. Golf first appeared in the 15th century and curling in the early 16th century. Scottish settlers to Canada brought curling with them, where it has become very popular.
- Archaeological evidence suggests that the first indoor toilets were possibly built in 3,000 BCE in a Neolithic settlement on Mainland, the largest of the Orkney Islands.
- Scotland was the first country worldwide to educate both boys and girls, beginning in the 17th century.
- Scottish dishes are well-known for their peculiar names: Forfar Bridie (meat pie), Cock-a-leekie (soup), Collops (thin meat slices), Crappit heid (stuffed boiled fish head), Arbroath smokie (smoked haddock), Partan bree (seafood soup), Rumbledethumps (potato, cabbage, and onion dish), and Skirlie (oatmeal side dish).
- The most infamous Scottish dish is "Haggis," a savory pudding. It is usually made with sheep's 'pluck' (heart, liver, and lungs) that is minced and combined with onion, oatmeal, suet, spices, and salt, then mixed with stock, and traditionally boiled in a casing of the animal's stomach for about an hour.
What's It Like to Be a Kid in Scotland?
- In addition to Haggis, kids may eat "Neeps and Tatties" (mashed turnips and potatoes). Some popular sweets are Shortbread biscuits (cookies); Scottish Tablet, a medium-hard sugary confection made with sweetened condensed milk, sugar, and butter; and Irn-Bru, a carbonated soft drink.
- Scottish kids may play football (soccer), rugby, curling, golf, tennis, cricket, shinty (similar to field hockey), and ice hockey.
- Scotland is full of places to hike and lochs (lakes) and castles to visit. On the Isle of Skye, Fairy Glen is a popular place for kids to explore. Its name comes from the unusual land formations on the hills.
- Kids can ride the Harry Potter Train (actually the Jacobite Steam Train) that runs from Fort William to Mallaig in the Scottish Highlands. The train crosses the Glenfinnan Viaduct, which was seen in a Harry Potter movie when the Hogwarts Express crosses it.