Ingredients: |
Ingredients: Scones:
2 cups Flour, All Purpose
⅓ cups Sugar
2 teaspoons Baking Powder
⅛ teaspoons Salt
6 Tablespoons Cold Butter
1 cup Fresh Blueberries
1 whole Egg
½ cups Milk
1-½ teaspoon Vanilla
Strudal Topping:
¼ cups Brown Sugar
¼ cups Flour
2 teaspoons Cinnamon
2 Tablespoons Butter
Lemon Butter:
1/2 cup unsalted butter, softened
zest or juice of 1 lemon
1/2 cup confectioners sugar
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Directions: |
Directions:Note: Refrigerate the dough any time it has to sit and wait to be sure the butter stays nice and cold.
1. In a bowl mix together the dry ingredients for the scones. Using a cheese grater, grate half the butter into the flour mixture. Toss with fingers to coat, then grate in remaining butter. It should be crumbly in texture. Gently fold in the blueberries, again tossing with fingers (You don't want to overwork the mixture).
2. In a measuring cup mix together the egg, milk and vanilla. Pour into dry ingredients and with a fork, combine just until everything is moistened. (If you want to add the zest of 1 lemon, here’s where you’d throw it in.) You don’t want to over mix it.
3. Turn it out onto a well floured surface and knead it 5 or 6 times to incorporate everything.
4. Making sure there is a good layer of flour underneath so that the dough does not stick to the surface, shape the dough into a rough ball and flatten it into a disk shape (about 7"). Brush a little milk on the top and top with the strudel topping, or omit if you want to cut calories. (To make the strudel topping, mix together the topping ingredients to form a crumb mixture.)
5. Cut the dough in half, then half again and so on until you get 8 triangles. Bake in a preheated 400ºF oven for 20-25 minutes or until golden brown on a parchment-lined baking sheet. Transfer to a wire rack to cool. Let cool at least 10 minutes before serving. Serve with sweet lemon butter, if desired.
Sweet Lemon Butter:
Beat all the ingredients together until well combined. Serve immediately or make ahead and refrigerate. If making ahead, allow it to sit out for an hour before serving. |
This recipe for Blueberry Strudal Scones with Sweet Lemon Butter by Aunt Ginny is from