 |
| recipe from here |
For our 4th of July breakfast, I made a new recipe for scones.
They turned out great, and tasty!
 |
| festive greetings from Kinley, Zachary and Emry! |
Glazed Lemon Blueberry Scones
2 c. (250g) all-purpose flour, plus more for hands and work surface
6 T. granulated sugar
1 T. fresh lemon zest (about 1 lemon)
2 and 1/2 t. baking powder
1/2 t. salt
1/2 c. (1 stick) unsalted butter, frozen
1/2 c. heavy cream (plus 2 T. for brushing)
1 large egg
1 and 1/2 t. pure vanilla extract
1 heaping c. fresh or frozen blueberries (do not thaw)
course sugar for topping
LEMON ICING1 c. confectioners’ sugar
3 T. fresh lemon juice (about 1 large lemon)
Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
Meanwhile, preheat oven to 400°F (204°C).
Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.
Make the icing: Whisk the icing ingredients together. Drizzle over warm scones.
Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
3 T. fresh lemon juice (about 1 large lemon)
Whisk flour, sugar, lemon zest, baking powder, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.
Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.
Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
Brush scones with remaining heavy cream and for extra crunch, sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.
Meanwhile, preheat oven to 400°F (204°C).
Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes before topping with lemon icing.
Make the icing: Whisk the icing ingredients together. Drizzle over warm scones.
Leftover iced or un-iced scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Yield: 8 large scones
Cook Time: 25 minutes
Total Time: 1 hour
Yield: 8 large scones
Notes from Sally's Baking Addiction website—
Sugar: These scones are sweet, but feel free to increase to 1/2 cup (100g) of granulated sugar for sweeter scones.
Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
Freeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.
Freeze Before Baking: Freeze scone dough wedges on a plate or baking sheet for 1 hour. Once relatively frozen, you can layer them in a freezer-friendly bag or container. Bake from frozen, adding a few minutes to the bake time. Or thaw overnight, then bake as directed.
Freeze After Baking: Freeze the baked and cooled scones before topping with icing. I usually freeze in a freezer-friendly bag or container. To thaw, leave out on the counter for a few hours or overnight in the refrigerator. Warm in the microwave for 30 seconds or on a baking sheet in a 300°F (149°C) oven for 10 minutes.
Overnight Instructions: Prepare scones through step 4. Cover and refrigerate overnight. Continue with the recipe the following day.
Over-spreading: Start with very cold scone dough. Expect some spread, but if the scones are over-spreading as they bake, remove from the oven and press back into its triangle shape (or whatever shape) using a rubber spatula.
Notes by Dee—
I used our Alaskan uku for cutting the scones. I didn't take time to refrigerate but 5 min., and my scones 'over-spread'...but they were tasty! Next time I'd prep them the night before, and cook in the am. For a group, I would make 16 per batch (1/2 size), and try one of the other flavors such as chocolate chip or pumpkin on the cook site linked above. My guys haven't really liked scone, but liked these because they weren't dry.
I also made potato salad for dinner.
Scott grilled marinated chicken,
and we had watermelon.
He and Ian went out to do a couple fireworks,
and watch the neighbors' as well.
Lots of legal and overhead illegals going off
in the neighborhood.
No comments:
Post a Comment