Scones:
2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
2 tbsp sugar
5 tbsp unsalted butter, cold, cut in chunks
1 cup heavy, plus more for brushing the scones
1 cup fresh blueberries
Lemon Glaze: (I think this makes too much. I'd suggest halving it. You'll save time, work, products, and still have plenty of glaze. At least half of mine went on the pan.)
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted
1 lemon, zest finely grated
1 tbsp unsalted butter
For directions, please visit Food Network. Unfortunately, this recipe is copyrighted and I'm not sure if there would be any copyright infringements if I posted it here.

I strongly suggest getting everything measured out before you begin cooking. This has two distinct advantages. One, you know that you have enough of everything before you start cooking. Two, everything is measured out when your 'helper' comes along and notices you cooking and decides to help. This means there are fewer mess ups when you lose count of how many cups of whatever you've already added to your recipe!


For those who always wondered, this is a pastry blender. If you're going to do a lot of baking, I suggest getting one. If you're only going to bake occasionally, or virtually never, I suggest using forks.





This looks so delicious! Can't wait to try it! Thanks!
ReplyDeleteI'll have to share this recipe with Richie. He recently read something which mentioned scones, now he has to try them.
ReplyDeleteThanks for sharing. :)