Friday, January 14, 2011

Scones? Yes, Please!

I made these delicious Scones a few days ago...I adore scones (warm, flaky, not too sweet). Delish!
Here is the recipe if you care to try...
Meyer Lemon and Dried Blueberry Scones (courtesy of Bon Appetit)
3 cups self-rising flour
1/2 cup plus 1 1/2 Tablespoons sugar
3/4 cup chilled, unsalted butter, cut into 1/2 inch cubes
1 1/2 cups dried blueberries
1 cup plus 1 tablespoon buttermilk
1 1/2 Tablespoons finely grated Meyer lemon peel (or regular lemon peel)

Preheat oven to 425 degrees. Line large baking sheet with parchment paper. Whisk flour and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried wild blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mix into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Form each dough half into ball and flatten into 1 inch thick disk. Cut each disk into 6 wedges. Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 Tablespoons sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.
**You can substitute different citrus peels and different dried fruit.

Enjoy with a cup of hot tea for a scrumptious snack!

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