Ingredients: |
Ingredients: 2 1/4 C all purpose flour
1/2 C sugar
2 tsp baking powder
1/2 tsp salt
1/2 C unsalted butter, chilled
2 lg eggs
1/4 C milk
1 tsp vanilla
1/4 tsp grated lemon peel
1 1/2 C fresh, or thawed and drained frozen blueberries
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
|
Directions: |
Directions:Preheat oven to 375. Lightly butter an 11" diameter circle in the center of a baking sheet. In large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into 1/2" cubes and distribute them evenly over the flour mix. With a pastry blender, or 2 knives using scissors fashion, cut in the butter until the mix resembles coarse crumbs. In a small bowl, stir together eggs, milk, vanilla, and lemon peel. Add the egg mix to flour mix, and gently stir to combine. The dough will be sticky. Gently stir in the blueberries until evenly distributed. With lightly floured hands, pat the dough onto a 9" diameter circle in the center of a prepared baking sheet. Mix topping ingredients, cutting in butter same as dough mixture, Sprinkle the topping evenly over the dough to cover. Press topping lightly into the dough. With a serrated knife, cut circle into 8 wedges. Bake 30 to 35 min, until top is lightly browned and a toothpick inserted into center of a scone comes out clean. Let cool 15 min, then transfer to a wire rack to cool. |
This recipe for Blueberry Coffeecake Scones is from