BENCH SCRAPER AMAZON RECIPES

Steps:

• Place a rack in upper third of oven; preheat to 400°. Finely grate zest of 1 lemon with a microplane into a large bowl. Add ⅓ cup sugar and massage with your fingertips until mixture looks like wet sand and is very fragrant. Set aside remaining lemon for another use.
• Add 2 cups flour, 1 cup oats, 2½ tsp. baking powder, and ½ tsp. salt to bowl with sugared zest. Whisk to combine.
• Whisk 1⅓ cups cream and 2 Tbsp. honey in a medium bowl until combined.
• Slowly drizzle cream mixture into flour mixture, tossing with a fork to disperse liquid and hydrate flour. Stop mixing when you still have a few dry spots.
• Add 1 cup blueberries and fold mixture with a rubber spatula, taking care only to mix until blueberries are distributed throughout and you have a sticky dough. It’s okay if some of the blueberries bleed or get broken up.
• Dust countertop liberally with more flour and turn out dough. Pat down into a 1"-thick square, flouring hands lightly to prevent sticking as you work.
• Mix 1 egg yolk and remaining 1 Tbsp. cream with a pastry brush in a small bowl. Brush yolk mixture all across surface of dough.
• Sprinkle remaining 2 Tbsp. oats and 2 Tbsp. sugar over.
• Using a knife or metal bench scraper, cut dough into 4 quadrants, then cut each quadrant in half diagonally so you have 8 triangles.
• Transfer each triangle to a large parchment-lined rimmed baking sheet, spacing evenly.
• Bake scones on upper rack until tops are lightly golden all over and bottoms are golden brown, 15–20 minutes. Let cool on baking sheet. Serve warm.
• Do Ahead: Scones are best made the same day. Rewarm slightly in microwave or oven, if needed.

Steps:

• Place a rack in upper third of oven; preheat to 400°. Finely grate zest of 1 lemon with a microplane into a large bowl. Add ⅓ cup sugar and massage with your fingertips until mixture looks like wet sand and is very fragrant. Set aside remaining lemon for another use.
• Add 2 cups flour, 1 cup oats, 2½ tsp. baking powder, and ½ tsp. salt to bowl with sugared zest. Whisk to combine.
• Whisk 1⅓ cups cream and 2 Tbsp. honey in a medium bowl until combined.
• Slowly drizzle cream mixture into flour mixture, tossing with a fork to disperse liquid and hydrate flour. Stop mixing when you still have a few dry spots.
• Add 1 cup blueberries and fold mixture with a rubber spatula, taking care only to mix until blueberries are distributed throughout and you have a sticky dough. It’s okay if some of the blueberries bleed or get broken up.
• Dust countertop liberally with more flour and turn out dough. Pat down into a 1"-thick square, flouring hands lightly to prevent sticking as you work.
• Mix 1 egg yolk and remaining 1 Tbsp. cream with a pastry brush in a small bowl. Brush yolk mixture all across surface of dough.
• Sprinkle remaining 2 Tbsp. oats and 2 Tbsp. sugar over.
• Using a knife or metal bench scraper, cut dough into 4 quadrants, then cut each quadrant in half diagonally so you have 8 triangles.
• Transfer each triangle to a large parchment-lined rimmed baking sheet, spacing evenly.
• Bake scones on upper rack until tops are lightly golden all over and bottoms are golden brown, 15–20 minutes. Let cool on baking sheet. Serve warm.
• Do Ahead: Scones are best made the same day. Rewarm slightly in microwave or oven, if needed.