Notes

Lemon Blueberry Scones
What You’ll need:

2 cups unbleached all- purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon salt
5 tablespoons cold unsalted butter, cut into ¼-inch cubes
1 teaspoon grated lemon zest
½ cup blueberries
1 cup heavy cream
1 tablespoon lemon juice
¾ cup confectioners’ sugar, sifted (or powdered sugar)

Directions:

1. Preheat oven to 425 degrees F.
2. Place flour, baking powder, sugar, and salt in the bowl of a food processor/blender fitted with a metal blade. Process with six 1 -second pulses.
3. Remove cover of food processor/blender and sprinkle the butter evenly over the dry ingredients. Add the grated lemon zest. Cover and process with 12 1 -second pulses.
4. Transfer dough to a large bowl. Mix in blueberries with your hands. Add heavy cream and mix with your hands until dough begins to form.
5. Gently knead dough by hand until it comes together in a rough ball, about 10 seconds.
6. To shape scones, lightly dust an 8-inch cake pan and press dough into the pan, then turn the dough onto a lightly floured surface. With a sharp knife, cut the dough into 8 wedges.
7. Place wedges on an ungreased baking sheet and bake in preheated oven 12 to 15 minutes or until the tops of the scones are a light brown. Transfer to a wire rack before serving.
8. While the scones are cooling, make lemon glaze. Combine the lemon juice and confectioners’ sugar, sifted (or powdered sugar) until you achieve a thick, opaque icing. Drizzle over the scones.
9. ENJOY!!!


Chloe Starling