Meyer Lemon And Dried Blueberry Scones Food

BLUEBERRY AND MEYER LEMON SCONES

Steps:

• Sift flour, sugar, baking powder, baking soda, and salt into a mixing bowl.
• In a food processor, add the dry ingredients and butter and pulse about 10-12 times. The mixture should resemble coarse bread crumbs with some small pieces of butter.
• Transfer the flour mixture to a large mixing bowl. Add the blueberries and lemon zest and toss gently to coat.
• In another mixing bowl, combine cream, egg, vanilla, and whisk to combine.
• Pour a little of the cream mixture at a time into the flour mixture and use a spatula or your hands to work the cream into the flour mixture as you gradually rotate the bowl in a folding motion, not a stirring motion. Mix just until the dough comes together.
• Preheat the oven to 425 degrees F.
• Line a half-sheet pan with parchment paper.
• Use a 2 ½ inch diameter ice cream scoop, portion the dough, rounded side up, onto the parchment paper about 1 inch apart.
• Brush the top of the scones with cream and sprinkle the sanding sugar on top.
• Place the baking sheet on the middle rack and bake for 10 minutes. Rotate the pan and bake for another 5-7 minutes until light golden brown or a toothpick inserted into the center of the scone comes out clean.
• Remove the scones from the oven and let them rest for 5 minutes on the baking sheet before transferring to a wire rack to cool.
• To make the lemon glaze, in a bowl add the confectioners' sugar, lemon juice and zest and stir until well combined.
• Drizzle the glaze of the warm scones. If the glaze is too thick, add a few drops of lemon juice.

MEYER LEMON AND DRIED BLUEBERRY SCONES

Steps:

• Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried wild blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges.
• Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.

BLUEBERRY LEMON SCONES

Steps:

• Turn your oven on to 375 degrees.
• Combine the dry ingredients in a bowl.
• Slice in the cold butter and blend with a pastry blender till the mixture is like a coarse meal texture. (You may use two knives and "cut" the butter in by slicing in an "X" pattern if you don't have a pastry blender.).
• Pour the squeezed lemon juice in a measuring cup.
• Crack the egg in the measuring cup with the lemon juice.
• Pour in enough milk into the SAME measuring cup until you have about 1 cup of liquid total.
• Gently mix the wet and dry ingredients.
• Mix in the blueberries.
• Knead the dough on floured board 4 to 5 times and pat out to about 1" thick.
• Cut with cookie cutter or slice into triangles and place on greased cookie sheet.
• Bake for 12-15 minutes or until done.
• *You may sprinkle sliced almonds on before baking*.