用料
| Egg | 1 |
lemon blueberry scones的做法
Mix 2 cups of flour, 1/3 cup of sugar, 2 tsp baking powder, 3/4 tsp salt, 1 tbsp lemon zest.
Cut 10 tbsp butter into cubes (size of a pea). Put them in freezer for about 10 mins to make sure butter starts off really cold. Add butter and work by hand until dough resembles a chucky meal
Wet ingredient: 1/2 cup heavy cream, 1 egg, 3/4 tsp vanilla extract
Create a well in the center of the dry mixture and pour wet mixture in the well. Gently mix until combined. Don’t overwork the dough!
Add 6 ounces/ 170g / 1 cup blueberries into the mixture and gently fold
Turn dough into a floured surface. Pop the dough into the freezer for 5 mins (or fridge for 15 mins) to let the dough firm up and stay cool before baking
Bake in 400 F for 20 - 25 mins until firms up without too much wobble and the blueberry starts to burst ( or golden brown if egg wash is applied). PS. Egg wash = 1 egg + 2 tbsp milk
could serve with butter and jam. Or with lemon glaze (see next step)
Mix up the glaze: mix 3/4 cup powdered sugar and 2 tbsp lemon juice in a small bowl and whisk until smooth. Dip a fork in the glaze and then drizzle it over the scone while still on baking sheet. Run the fork back and forth until scone is lightly covered with the glaze