I must start off by admitting that I thought this recipe was going to be a massive disaster. My roommate, Cristina, would definitely agree. As soon as I whipped together this recipe and attempted to lift the dough out of the bowl…I realized that it was way too sticky. I panicked, thinking that this recipe was just going to go straight down the drain. Cristina looked over wondering what the heck I was doing because it literally looked like I was playing with blue play-doh.
After adding a bit more flour and really shaping the sticky dough on the pan, I figured that I had about a 50-50 chance of these actually turning out well. Luckily, once I baked them and took them out, they looked great…and tasted even better! Warm scones with some lemon curd on top for breakfast really hit the spot for Cristina and I the next morning. Looks like the stickiness of the dough was worth the confusion! But I am thinking that I need to figure out the secret to making a better scone dough next time so that my whole kitchen top isn’t covered with sticky blue goop after baking…
Vanilla Blueberry Scones with Lemon Curd
Ingredients (Yields 6 scones)
- 2.5 cups of flour
- 2 scoops Lean Body for Her Vanilla Protein Powder
- 2 tsp. baking powder
- 1/4 tsp. Bazaar Spices Vanilla Bean Sea Salt
- 1/2 cup cold butter, cut into cubes
- 1 egg
- 1 cup Silk Unsweetened Almond Milk
- 1/3 cup frozen blueberries
- Trader Joe’s Lemon Curd
Preheat oven to 375°F. In a large bowl, mix together flour, protein powder, baking powder and vanilla bean sea salt. Slice the cold butter into small cubes and cut into the dry mixture until pea-sized clumps form.
In a small bowl, beat egg with a fork. Stir in almond milk. Pour mixture into large bowl and stir until a soft dough is formed; don’t over mix. Fold in frozen blueberries until dough turns a light blue color.
Flour a surface and place dough atop. Dough will be fairly sticky, so add more flour if needed so it does not stick to everything. Small chunks of the butter should still be visible in the dough. Cut through the dough with a sharp knife and separate chunks into triangular pieces. Arrange on a greased cookie sheet.
Bake for 15-18 minutes until scones are puffed and when tested with a toothpick, comes out clean.
When ready to eat, cut the scones in half and spread with lemon curd. Bon appétit!