A great breakfast / brunch dish 🥰 I don't usually have scones for breakfast but they were so good! They're a great treat to have once in a while. Here's the recipe for anyone wanting to make it:
Ingredients:
For the scones:
- 3 cups (381 grams) all-purpose flour
- 1/3 cup (66 grams) granulated sugar
- 1 teaspoon grated lemon zest
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 sticks (170 grams) unsalted butter, cold and cubed
- 1 cup buttermilk
- 2 large eggs, divided
- 1 1/2 cups (200 grams) fresh or frozen blueberries (don’t thaw if frozen)
For the glaze:
- 1 cup (125 grams) powdered sugar
- 1 cup (20 grams) freeze dried blueberries, finely crushed and sifted*
- 2 tablespoons fresh lemon juice
Instructions:
Adjust the oven rack to the center position and preheat to 400°F. (About 200 °C) Line two baking pans with parchment paper.
In a large bowl, whisk together the flour, sugar, lemon zest, salt, baking powder and baking soda.
Add the butter and cut with a pastry cutter or a fork until the butter is the size of large peas. In a measuring glass, whisk together the buttermilk and 1 egg.
Make a well in the middle and add the liquid mixture. Mix until partially combined. Use a spatula to gently fold in the blueberries to the scone dough. Take care not to break the blueberries or their color will bleed. If using frozen blueberries, keep frozen and don’t thaw before using.
Transfer the dough to a floured surface and divide into 2 equal parts. Gently knead each into 3/4-inch thick, 6-diameter rounds. Cut each round into 8 wedges and place on your prepared baking pans. Space them out about 2 inches apart.
In a small bowl, combine the remaining egg with 1 teaspoon of water. Brush over the scones.
Bake for 12 to 15 minutes or until lightly browned.In a small bowl, combine the sugar, crushed and sifted blueberries, and lemon juice with a fork until a smooth and thick glaze forms. Add more powdered sugar to make the glaze thicker or thinner with lemon juice to your desired consistency. Drizzle or dip each scone with the glaze.
Let set before serving. Scones are best served the day they’re baked.
Recipe from https://handletheheat.com/blueberry-scones/#wprm-recipe-container-25514
I think the recipe was quite simple and easy to make. I made quite a few for my entire family, they loved it too. If you like blueberries and scones, I recommend it! You won't be disappointed.
🔹 🔹 ~ Thanks for viewing !! ~ 🔹 🔹