Summer Scones Food

SUMMER SCONES

Steps:

• Preheat oven 375. Line baking sheet with parchment paper.
• Bring water and 1/4 c sugar to boil. Remove from heat and add dried blueberries. Allow to sit while preparing dough.
• In a large bowl, add lemon zest, flour, sugar, baking powder, baking soda, and salt. Mix well.
• Cut in cold butter until pieces no larger than a pea are visible.
• Add buttermilk. Stir until there are no dry spots (add some of the blueberry sugar water if too dry).
• Drain the blueberries reserving the sugar water for another use.
• With your fingers, work the blueberries into the dough.
• Pat into a 2" thick disk, move to parchment lined baking sheet.
• Sprinkle disk with remaining 1 tbsp sugar. Cut into 8 triangles.
• Bake at 375 for 21-25 min.

DANNON'S SUMMER BERRY SCONES

Steps:

• Preheat oven to 400 degrees.
• Ina bowl combine flour, baking powder, baking soda and salt.
• Stir in sugar.
• Add butter and, using a blender, work it into the flour mixture until it resembles a coarse meal.
• Stir in berries.
• In a separate bowl combine egg and yogurt and mix until blended.
• Stir into flour mixture and mix until just blended (dough will be soft).
• Turn onto a floured board and knead lightly 3-4 times. Pat dough into a circle about 1/2 inch thick. Cut dough into 12 wedges and place on an ungreased pan. Sprinkle scones with sugar.
• Bake scones 12-14 minutes or until golden.