Ingredients: |
Ingredients: Scones:
2 1/4c. all-purpose flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 c. unsalted butter, chilled
2 eggs
1/4 c. milk
1 tsp. vanilla
1/4 tsp. grated lemon zest
1 1/2 c. fresh or frozen blueberries (thawed and drained if using frozen)
Crumb Topping:
3/4 c. flour
1/4 c. firmly packed light brown sugar
1/8 tsp. cinnamon
1/4 c. unsalted butter, chilled
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Directions: |
Directions:To prepare scones: Preheat oven to 375º. In the center of a baking sheet, lightly butter an 11-inch circle.
In a large bowl, stir together the flour, sugar, baking powder and salt. Cut the butter into 1/2-inch cubes and 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. In a small bowl, stir together the eggs, milk, vanilla and lemon zest. Add the egg mixture to the flour mixture and 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 circle in the center of the prepared baking sheet.
To prepare topping: In a small bowl, stir together the flour, brown sugar and cinnamon. Cut the butter into 1/2-inch cubes and distribute over the flour mixture. With a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
To bake: Sprinkle the topping evenly over the dough to cover. Press crumb topping lightly into the dough. With a serrated knife, cur the circle into 8 or 12 wedges. Bake 30 to 35 minutes, until the top is lightly browned and a cake tester or toothpick inserted into the center comes out clean. Remove the baking sheet to a wire rack and cool for 15 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. |
This recipe for Blueberry Coffeecake Scones is from