Monday, June 23, 2014
Blueberry Almond Scones with Lemon Glaze
This recipe makes plenty of scones, perfect for breakfast, brunch or teatime. Watch the video.
Ingredients
- 3 1/3 cups all-purpose flour
- 1 teaspoons baking powder
- 2 teaspoon baking soda
- 1/2 cup sugar
- 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
- 7 oz almond paste
- 1 cup buttermilk
- 2 eggs
- 1 tablespoon grated lemon rind
- 1 1/2 cups fresh blueberries, stemmed and rinsed
- 1/2 teaspoon salt(optional)
- Food processor, standing mixer or pastry cutter
- 1 large mixing bowl
- 1 medium bowl
- 1 small bowl
- 1 whisk
- 1 wooden spoon
- 2 1/2 inch round cookie cutter
- Parchment paper
- measuring cup
- measuring spoon
- baking sheet
Preheat oven to 350°F. Lightly grease two cookie sheets or line with parchment paper.
Sift together the dry ingredients. Add almond paste, flour, sugar, butter, lemon rind, baking powder, baking soda and salt into a large mixing bowl.
Using either your fingers or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse small crumbs.
Note: This step can be done with a food processor fitted with a metal blade or in a bowl of a standing mixer fitted with a paddle attachment
Note: This step can be done with a food processor fitted with a metal blade or in a bowl of a standing mixer fitted with a paddle attachment
Whisk buttermilk and two eggs in a large bowl.
Add the flour mixture into the buttermilk mixture until large dough clumps form. There may not seem to be enough liquid at first, but as you press, the dough will come together.
Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Fold everything together just to incorporate until dough comes together. Do not overwork the dough.
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Press the dough out on a lightly floured surface Knead one or two turns until dough is firm enough to roll out, but still delicate.
With a lightly floured rolling pin, roll out to about 1/2-3/4 inch thickness. into a rectangle
Note: Too much mixing, kneading, and baking will produce dry and tough scones.
Bake for 22-25 minutes or until firm to touch and light golden brown.
Cool on wire rack. Let the scones cool a bit before you apply the glaze.
While scones are cooling, prepare glaze by mixing until smooth, confectioners sugar, lemon juice, melted butter and lemon rind. Drizzle the glaze over the top of the slightly warm scones. Let it set a minute before serving.
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