Blueberry Scones
2 cups flour
3 Tbs. sugar
1 Tbs. baking powder
¾ teas. salt
dash of cinnamon
6 Tbs. cold, unsalted butter
1 ½ cups blueberries
1 teas. grated lemon zest
1/3 cup heavy cream
2 large eggs, lightly beaten
For brushing & sprinkling tops:
2-4 Tbs. heavy cream
2 Tbs. sugar
Preheat oven to 400°. Note- do not over mix ingredients, over knead dough or over bake scones as they will get dry and tough. In large bowl sift together flour, 3 Tbs. sugar, baking powder, salt (and cinnamon if desired). Make well in center. Using pastry cutter, or two knives, cut butter into pea-size pieces. Stir in washed berries and lemon zest. In small bowl whisk cream and eggs together. Pour into well in dry ingredients. Stir lightly with fork until dough just comes together. Turn onto lightly flour surface, knead lightly, and pat dough into 6 in. square approx. 1¼ in. thick. Cut into four 3 in. squares using a floured knife. Cut squares in half along diagonal to form eight triangles. Place on baking sheet. Brush tops with extra cream and sprinkle with extra sugar. Bake approx. 20 min. Yield 8 scones. (Photo courtesy- chocolateandtoast)
3 Tbs. sugar
1 Tbs. baking powder
¾ teas. salt
dash of cinnamon
6 Tbs. cold, unsalted butter
1 ½ cups blueberries
1 teas. grated lemon zest
1/3 cup heavy cream
2 large eggs, lightly beaten
For brushing & sprinkling tops:
2-4 Tbs. heavy cream
2 Tbs. sugar
Preheat oven to 400°. Note- do not over mix ingredients, over knead dough or over bake scones as they will get dry and tough. In large bowl sift together flour, 3 Tbs. sugar, baking powder, salt (and cinnamon if desired). Make well in center. Using pastry cutter, or two knives, cut butter into pea-size pieces. Stir in washed berries and lemon zest. In small bowl whisk cream and eggs together. Pour into well in dry ingredients. Stir lightly with fork until dough just comes together. Turn onto lightly flour surface, knead lightly, and pat dough into 6 in. square approx. 1¼ in. thick. Cut into four 3 in. squares using a floured knife. Cut squares in half along diagonal to form eight triangles. Place on baking sheet. Brush tops with extra cream and sprinkle with extra sugar. Bake approx. 20 min. Yield 8 scones. (Photo courtesy- chocolateandtoast)
