SUGAR SHACK – FRIDAY’S PHLOG FOR MARCH 7, 2014

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.

BLUEBERRY SCONES

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!