A fluffy, sweet & delicous scone full of fresh blueberies and topped with a sweet vanilla glaze. Ready in just under 30 minutes its the perfect afternoon treat.
INGREDIENTS
2 cups Unbleached Flour
4 tbsp White Sugar
2 ½ tsp Baking Powder
½ tsp Salt
½ cup Butter or Margarine (cold)
½ cup Cream (milk or milk substitute)
1 large Egg
1 tsp Vanilla Extract
1 heaping cup Fresh Blueberries (Or frozen works to but be sure to toss with 1 tbsp flour to avoid the color running throughout the dough)
Glaze:
½ cup Powdered Sugar
1 tbsp Milk or Cream (or milk substitute)
½ tsp Vanilla
INSTRUCTIONS
Begin by preheating the oven to 400 F. Then in a medium bowl measure out flour, sugar, baking powder and salt, stir to combine. Then take your box cheese grater and place it inside the bowl. Grate the cold butter or margarine into the bowl, be sure to scrape out the inside of the grater as some butter may stick to the inside. Take a rubber spatula and mix the butter throughout the flour mixture, butter chunks should be about this size of a pea (break larger chunks up if necessary).
Using your spatula create a well or hole in the center of the flour/butter mixture, pour in the cream, add the egg and vanilla and beat mixture together inside well. Add in fresh blueberries and continue mixing until the dough starts to come together. Do NOT OVERWORK the dough, it should be loose light and fluffy! Prepare a baking sheet with parchment paper. Turn the dough out on a floured surface, using you hands shape the dough into a rough circle, flattening dough so that it is roughly 1 inch thick. Cut the dough into 8 wedges, place wedges on prepared baking pan and place in the oven on the center rack. Baking for 15 minutes until golden brown and fluffy. Remove from oven and let cool for about 30 minutes or so.
To make the glaze: In a small bowl measure out powdered sugar, cream (or milk) and vanilla, using a small silicon whisk, combine ingredients until it is smooth. Drizzle over cooled scone and enjoy with a warm cup of tea.
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