Yum, scones...
Jun. 23rd, 2008 06:16 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rowangolightlyMaking these for this weekend:
Ingredients:
Scone Dough:
2 cups all-purpose flour
1/4 cup granulated white sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons chilled, unsalted butter, cut into pieces
1 cup fresh blueberries
1/2 cup slivered almonds
1 large egg, lightly beaten
1 teaspoon almond extract
2 teaspoons lemon zest
1/2 teaspoon lemon juice
1/3 cup milk or cream
Brushing tops of scones:
cream or milk
Streusel Topping:
1/4 cup brown sugar
1/4 cup all purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons chilled unsalted butter, cut into pieces
Preheat oven to 425 degrees F and place rack in middle of oven.L ine a cookie sheet with parchment paper.
For the Scones: In a large bowl,whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like coarse crumbs. Gently fold in the blueberries and almonds. In a small measuring cup combine the cream, beaten egg, lemon zest and extract. Make a well in the flour mixture and add the liquids to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.
Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7" round and about 3/4" thick. Cut this circle in half, then cut each half into four pie-shaped wedges. Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.
For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender, cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture.
Bake the scones until nicely browned, about 15 - 20 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly.These are best eaten the day they are made but can be covered and stored for a few days.
Ingredients:
Scone Dough:
2 cups all-purpose flour
1/4 cup granulated white sugar
2 teaspoons baking powder
1/8 teaspoon salt
6 tablespoons chilled, unsalted butter, cut into pieces
1 cup fresh blueberries
1/2 cup slivered almonds
1 large egg, lightly beaten
1 teaspoon almond extract
2 teaspoons lemon zest
1/2 teaspoon lemon juice
1/3 cup milk or cream
Brushing tops of scones:
cream or milk
Streusel Topping:
1/4 cup brown sugar
1/4 cup all purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons chilled unsalted butter, cut into pieces
Preheat oven to 425 degrees F and place rack in middle of oven.L ine a cookie sheet with parchment paper.
For the Scones: In a large bowl,whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like coarse crumbs. Gently fold in the blueberries and almonds. In a small measuring cup combine the cream, beaten egg, lemon zest and extract. Make a well in the flour mixture and add the liquids to the flour mixture and stir just until the dough comes together. Do not over mix the dough or the scones will be tough.
Transfer the dough to a lightly floured surface and knead the dough gently four or five times and then pat the dough into a circle that is about 7" round and about 3/4" thick. Cut this circle in half, then cut each half into four pie-shaped wedges. Place the scones on the baking sheet. Brush the tops of the scones with a little cream or milk.
For the Streusel Topping: In a small bowl whisk together the sugar, flour, and cinnamon. With a pastry blender, cut in the butter until crumbly. Top each scone with a teaspoon or two of the streusel mixture. Cover and refrigerate any leftover streusel mixture.
Bake the scones until nicely browned, about 15 - 20 minutes or until a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack to cool slightly.These are best eaten the day they are made but can be covered and stored for a few days.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2008-06-23 11:51 pm (UTC)no subject
Date: 2008-06-24 12:14 am (UTC)no subject
Date: 2008-06-24 12:49 am (UTC)But you're most welcome here...
no subject
Date: 2008-06-24 12:55 am (UTC)no subject
Date: 2008-06-24 03:14 pm (UTC)no subject
Date: 2008-06-24 09:30 pm (UTC)http://sconerecipes.net/scone/scones/
There ya go...