Maybe this picture appeals to me because it is now lent, maybe it appeals to me because I’m sick of winter, maybe it appeals to me because I can hardly wait until summer or maybe it simply appeals to me because I want an ice cream cone.
I made these scones for Christmas morning – tradition in my house is to sit in front of the tree with coffee, scones and sweet bread, open presents and just enjoy!
2 cups all-purpose flour
3 Tbls suger, plus more for sprinkling tops
1 Tbls baking powder
3/4 teaspoon salt
6 Tbls of unsalted butter, cold and cut into pieces( I only had regular salted butter – worked fine)
1 1/2 cups fresh blueberries( I used frozen) – rinsed
White chocolate pieces – as many as you think you need (optional – chocolate chips were not in the recipe but I added them and the scones were delicious!)
1 tsp lemon zest (grated)
1/3 cup heavy cream, plus more to brush tops
2 large eggs lightly beaten
Adjust rack to centre of oven – heat to 400 degrees
In a large bowl sift together flour, 3 tbsp of sugar(I added 5 tbsp sugar), baking powder and salt. Using a pastry blender cut in butter until the larges pieces are the size of small peas.
Stir in blueberries,zest and white chocolate chips(if using).
Whisk together cream and egg in a separate bowl.
Make a well in the center of dry ingredients and pour in cream mixture.
Stir until dough comes together (At this point I added extra flour as the dough is a little too moist)
Turn out on floured bowl and knead a few times – pat dough into a 6 inch square about 1 1/4 inches thick.
Using a floured knife – cut into three inch squares.
Cut squares in half on the diagonal to form eight triangles.
Transfer to baking sheet – brush tops with cream and sprinkle more sugar.
Bake until golden brown – 20 t0 22 minutes
Transfer scones form baking sheet to wire rack.
Voila – Enjoy!