Post by Carissa on Dec 31, 2009 8:38:28 GMT -5
~ Blueberry Scones w/ Lemon Glaze ~
* courtesy of Tyler Florence
...photo shown with orange glaze courtesy of Food Network
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons butter, margarine, or shortening
(I used shortening for the ones in the picture.)
1 cup milk
1 cup blueberries (frozen or fresh)
For the lemon glaze:
1/2 cup lemon juice
(Fresh would be best, but I don't normally have lemons on hand so I use the bottled stuff.)
2 cups powdered sugar
2 tablespoons butter or margarine
the zest of one lemon (optional - if you have the lemon)
Mix the first four ingredients together in a medium bowl. Cut in the butter/shortening until crumbly. Make a well and add your milk. Stir just until mixed. Mix your blueberries with a bit of flour to keep them from sinking during baking. Then gently fold them into your batter. Place the dough onto a floured surface and press into the shape of a rectangle. Depending on the size scones you want, cut the rectangle in half, then halves again making squares. Then cut into triangles. I ended up with about 12 scones - not all the same size. Use your judgement.
Place on an ungreased cookie sheet and bake at 400 for about 15 minutes - until slightly brown. Let cool on a rack while you make the glaze. Whisk together the lemon juice and sugar in a microwavable bowl. Add the butter and zest (if you're using it). Microwave for about a minute then whisk until smooth. Drizzle over cooled scones and serve.
* courtesy of Tyler Florence
...photo shown with orange glaze courtesy of Food Network
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
5 tablespoons butter, margarine, or shortening
(I used shortening for the ones in the picture.)
1 cup milk
1 cup blueberries (frozen or fresh)
For the lemon glaze:
1/2 cup lemon juice
(Fresh would be best, but I don't normally have lemons on hand so I use the bottled stuff.)
2 cups powdered sugar
2 tablespoons butter or margarine
the zest of one lemon (optional - if you have the lemon)
Mix the first four ingredients together in a medium bowl. Cut in the butter/shortening until crumbly. Make a well and add your milk. Stir just until mixed. Mix your blueberries with a bit of flour to keep them from sinking during baking. Then gently fold them into your batter. Place the dough onto a floured surface and press into the shape of a rectangle. Depending on the size scones you want, cut the rectangle in half, then halves again making squares. Then cut into triangles. I ended up with about 12 scones - not all the same size. Use your judgement.
Place on an ungreased cookie sheet and bake at 400 for about 15 minutes - until slightly brown. Let cool on a rack while you make the glaze. Whisk together the lemon juice and sugar in a microwavable bowl. Add the butter and zest (if you're using it). Microwave for about a minute then whisk until smooth. Drizzle over cooled scones and serve.
