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Monday, July 31, 2017

blueberry scones

Our local grocer had blueberries on sale and I needed a treat for work, so these worked out perfect.  I love making scones because you can make sweet or savory and they are all delicious.  The trick to making them so they are not dry is to not overwork the dough and don't over cook them.  Hope you give them a try.
adapted from here
  1. 3 cups all-purpose flour
  2. 1 cup sugar
  3. 1½ teaspoon salt
  4. 1 Tbsp baking powder
  5. 2 sticks butter, softened
  6. 1½ cups fresh blueberries
  7. 1 lemon, juice and zest
  8. ½ cup half and half
  9. 1 egg
  10. 1 egg, well beaten (for wash)
  11. ¼ cup turbinado or sparkling sugar
  1. Heat oven to 400ºF.
  2. Place flour, sugar, salt and baking powder in a large bowl. With a pastry cutter or fork, work
  3. butter into the flour mixture until fine crumbs form. Gently stir in blueberries. In a second medium bowl, whisk together lemon juice and zest, half and half, and one egg. With a wooden spoon, slowly add wet mixture to dry, stirring very carefully to keep berries intact.
  4. Turn dough onto a parchment-lined cutting board. Form into a 12”x 9” rectangle, about ¾” thick.With the Sweet Creations 3” Round Nest Cutter, press 12 rounds from the dough. Transfer to a large parchment-lined baking sheet. Discard remaining dough.
  5. Fill the Sweet Creations Pastry Brush with beaten egg. Glaze the tops of each scone with egg wash, sprinkle with turbinado sugar.Bake for 20-23 minutes or until golden brown around the edges. Allow to cool slightly before serving.
Thanks for stopping by, have a great week and Always Remember to Find the Time to Do ALL the things You L♥ve.

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