Associa Family Cookbook Volume III
|
239
V E R O N I C A L . • A S S O C I A P R I N C I P A L M A N A G E M E N T G R O U P O F H O U S T O N
1. Preheat oven to 400°F.
2. Make the scones by whisking flour, sugar, baking powder, salt, and lemon zest in a large bowl.
3. Add grated butter and combine with a pastry cutter, fork, or your fingers until the mixture resembles a
coarse meal. Set aside.
4. In a small bowl, whisk heavy cream, egg, and vanilla extract. Drizzle it over the flour mixture and toss
with a rubber spatula until everything appears moistened.
5. Slowly and gently fold in the blueberries.
6. With floured hands, carefully work the dough into a ball. Transfer to a floured surface, press into a neat
8-inch disc, and cut into 8 equal wedges.
7. Place scones at least 2 inches apart on a large parchment paper-lined baking sheet.
8. Bake for 20-25 minutes or until lightly golden and cooked through.
9. Meanwhile, make the glaze by whisking the powdered sugar and lemon juice
together until smooth.
10. Drizzle glaze over scones right before serving.
Scones
2 cups all-purpose flour
6 Tbsp granulated sugar
2½ tsp baking powder
½ tsp salt
1 large lemon, zested
½ cup unsalted butter, frozen & grated
½ cup heavy cream
1 large egg
1 tsp vanilla extract
1 cup blueberries
Glaze
1 cup powdered sugar, sifted
2-3 Tbsp fresh lemon juice
ingredients
directions
Glazed Lemon Blueberry Scones
M A K E S 8 S C O N E S
BREADS
