Blueberry Scones
I LOVE a good scone and have found they are way easier to make than you would think. In this recipe I use blueberries but you can easily replace the lemon & blueberry with whatever flavor you are craving: cranberries & orange, chocolate chips, cinnamon chips, etc.
Ingredients
1/2 cup 2% reduced-fat milk
(or whatever milk you have in the fridge)
1/4 cup sugar
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1 large egg
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1 cup fresh or frozen blueberries
1/4 cup finely chopped pecans, toasted ( you can also use walnuts)
Cooking spray
1 large egg white, lightly beaten (you can also use EggBeaters)
2 tablespoons sugar
Preparation
Preheat oven to 375°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky). Try not to over-stir, this will keep the scones light.
Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake scones at 375° for 18 minutes or until golden.
Serve warm or these keep nicely for a few days. I’ve also had success with freezing these for about a month and just defrosting a couple at a time.
No comments:
Post a Comment