Ingredients: |
Ingredients: Scone Biscuit:
2 cups of all-purpose flour, plus a little for when you work the dough
½ cup of sugar
2 and ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 stick unsalted butter, frozen then grated
½ cup heavy whipping cream (plus a little for brushing the tops later)
1 large egg
1 and ½ teaspoons vanilla extract
1 heaping cup of blueberries (if you are using frozen do not thaw them)
Scone Topping:
Lemon Glaze (Mix 1 cup powder sugar with 2 tablespoons melted butter and the juice from 1 lemon)
- Option 1: Coarse sugar (like sugar in the raw)
- Option 2: Vanilla Glaze (Mix 1 cup powder sugar with 1 teaspoon vanilla and 2 tablespoons milk)
|
Directions: |
Directions:1. Whisk together the flour, sugar, baking powder, cinnamon, and salt in a large bowl
2. Grate the frozen butter and add it to the flour mixture
3. Work in the butter with a pastry cutter, or 2 forks until you get pea size crumbs
4. Put the flour mixture in the fridge or freezer while you work on the wet ingredients
5. Whisk the heavy cream, the egg, the vanilla extract together
6. Drizzle the cream over the flour mixture, add the blueberries, stir this together until everything appears moist
7. Pour this on the counter and with floured hands, work the dough into a ball, it will be sticky
8. If it is too sticky, add a tablespoon of flour, if it is too dry, add a tablespoon of cream.
9. Press the dough ball down into an 8 inch disc and with a very sharp knife, cut it into 8 wedges
10. Brush the scones with heavy cream and sprinkle with the coarse sugar (if you like the sugar crunch tops)
11. Place the scones on a plate and place in the refrigerator and then start your oven
12. Preheat your oven to 400 and let it heat at 400 for about 10 minutes
13. Line a baking sheet with parchment paper or use a silicone mat
14. Place the scone about 2 or 3 inches apart on the pan
15. Bake for 22-25 minutes or until golden brown
16. Let them cool for a few minutes before you glaze them |
This recipe for Blueberry Scones by Jann Futrell is from