Ingredients: |
Ingredients: 2 1/4 c. all-purpose flour 1/2 c. granulated sugar 2 tsp. baking powder 1/2 tsp. salt 1/2 c. unsalted butter, chilled 2 large eggs 1/4 c. milk 1 tsp. vanilla 1/4 tsp. grated lemon peel 1 1/2 c. fresh or frozen blueberries CRUMB TOPPING 3/4 c. all-purpose flour 1/4 c. firmly packed light brown sugar 1/8 tsp. ground cinnamon 1/4 c. unsalted butter, chilled
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Directions: |
Directions:Preheat oven to 375º F.Lightly butter your baking sheet.In a large bowl, stir together the flour, sugar, baking powder, & salt.Cut the butter into 1/2 inch cubes & distribute them over the flour mixture.With a pastry blender or two knives used scissor fashion, cut in the butter until the mixture resembles coarse crumbs.In a small bowl, stir together the eggs, milk, vanilla, & lemon peel.Add the egg mixture to the flour mixture & stir to combine.The dough will be sticky.With lightly floured hands, gently knead in the blueberries until evenly distributed.With lightly floured hands, pat the dough into a 9 inch diameter circle or two 4 1/2 inch circles.Cut the larger circle into 8 pieces,or each of the smaller two circles into 4 pieces. Place on the prepared baking sheet. To prepare the topping, in a small bowl, stir together the flour, brown sugar, & cinnamon. Cut the butter into 1/2 inch cubes & distribute them over the flour mixture.With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.Sprinkle the topping mixture evenly over the dough.(If you don’t have time to make the crumb topping, which is so very good, brush the top of dough with an egg wash - 1 beaten egg - and sprinkle with sugar.) Bake for 30-35 minutes, until the top is lightly browned & a cake tester or toothpick inserted into the center of a scone comes out clean. Remove the baking sheet to a wire rack & cool for 15 minutes.Using a spatula, transfer the scones to the wire rack to cool.Serve warm, or cool completely & store in an airtight container.
If you use salted butter, omit the salt. |