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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Almond Blueberry Scones Recipe

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This recipe for Lemon Almond Blueberry Scones is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3/4 cups flour
1/2 cup yellow cornmeal
3 tbsp. sugar
2 tbsp. brown sugar, firmly packed
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup cold butter, cut up
1/2 cup almond paste, cut into 1/2-inch pieces
1 egg
1/2 cup buttermilk
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 tsp. lemon extract
1 tbsp. grated lemon peel
1 cup dried blueberries
3/4 cups sliced almonds

Glaze:
1 1/2 cups powdered sugar
1/2 tsp. almond extract
1/2 tsp. lemon extract
2 to 3 tbsp. fresh lemon juice
Directions:
Directions:
In a large bowl, combine flour, cornmeal, sugar, brown sugar, baking powder, baking soda and salt. Cut in the butter until mixture resembles coarse crumbs. Add the almond paste: mix gently. In another bowl, add egg, buttermilk, extracts and lemon peel: beat well. Add the wet mixture into the dry; stir with fork until just moistened. Gently stir in the blueberries and almonds. Form 2 balls. On a floured surface, roll each one out to a 9-inch diameter circle, about 1 inch thick. Cut into 6 wedges and place on parchment-lined cookie sheets. Bake in a preheated 425º oven for 12 to 15 minutes. Remove and let cool. Glaze: In a medium bowl, add the powdered sugar, extracts and lemon juice; mix well. Drizzle over cooled scones.
Personal Notes:
Personal Notes:
When my Aunt Lisa ate these for the first time, she commented they were the best scones she had ever eaten!

 

 

 

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