Friday, July 27, 2012

Blueberry Scones

2 cups flour
¼ cup brown sugar
1 Tablespoon baking powder
¼ teaspoon salt
Zest of ½ lemon
½ cup cold butter chopped into small cubes
1 egg, lightly beaten
½ cup milk
½ cup blueberries fresh or frozen

Zest of ½ lemon
Fresh Lemon Juice – just a little
Sugar to make a paste/crumbly topping

1. Preheat the oven to 400°F/200°C and mix together flour, sugar, baking powder, lemon zest and salt.

2. Rub the butter in with your fingertips until you have a mixture of small and medium-sized balls of butter. Having medium-sized balls of butter in your dough is what will make the scones flaky – very important!

3. Pour the milk, egg and blueberries into the bowl and mix until just combined, we don’t want to destroy the balls of butter.

4. Separate your dough into 8 pieces and form each piece into a ball. Place each ball onto a baking tray lined with parchment paper and slightly flatten with the palm of your hand. Make sure your scones are well spaced  – they will bake outwards.

5. For the sugar topping, rub together the lemon zest, juice and sugar. Brush a little milk over the tops of the scones then pat on the sugar topping. Press it down with your fingers or the back of a spoon to make sure it sticks.

6. Bake for around 20 minutes or until the scones are golden brown. Leave to cool slightly on a wire rack and serve warm.

**  I can’t stand to put my hands in flour.  I reminds me of the way I feel when I hear scratching on a chalkboard.  YIKES!!  I have found that a pair of disposable kitchen gloves allows me to “rub” the flour and butter the way it needs to happen for perfect scones.  A machine just doesn’t do the trick.

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