INGREDIENTS
- 2 cups (240g) flour
- 1/3 cup (65g) sugár
- 2 tsp (10 ml) of báking powder
- ¾ tsp tsp (3.75 ml) sált
- 1 tbsp (15 ml) lemon zest
- 10 tbsp (150 g) cold butter, diced into cubes
- ½ cup (120 ml) heávy creám
- 1 egg
- 6 ounces (170g) blueberries
- ¾ tsp (3.75ml) vánillá extráct
EGG WÁSH:
- 1 egg
- 2 tbsp (30ml) milk
LEMON GLÁZE:
- ¾ cup (75g) of powdered sugár
- 2 tbsp (30ml) fresh lemon juice
INSTRUCTIONS
- Preheát oven to 400F (200C).
- Line sheet pán with párchment páper.
- In á bowl combine flour, sugár, sált, báking powder, ánd lemon zest.
- Ádd butter ánd work by hánd until dough resembles á chunky meál. Butter pieces should be these size of á peá.
- In á smáll bowl whisk together the creám, the egg ánd vánillá extráct. Creáte á well in the center of the dry mixture ánd pour wet mixture in the well. Ádd the blueberries into well.
- Gently mix with á fork or Dánish whisk until combined, ánd then gráb dough with floured hánds.
- Turn dough out onto á floured surfáce. Shápe dough into á squáre, cut into 4 squáres ánd then cut the squáres into triángles. You will háve 8 triángles. P
- láce the cut scones on á báking sheet lined with párchment páper. Brush eách scone lightly with the egg wásh.
- Pop the tráy of scones into the freezer for 5 mins to firm up, (or fridge for 15 mins) ánd then báke for 20-25 mins until golden brown.
- Meánwhile, mix up the gláze. Ádd the sugár ánd lemon juice in á smáll bowl, ánd whisk until smooth. Dip á fork in the gláze ánd then drizzle it over the scones while still on the báking sheet, running the fork báck ánd forth until scone is lightly covered with the gláze.
This article and recipe adapted from this site
