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(WOOD) lemon blueberry scones Recipe


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     (WOOD) lemon blueberry scones

Category   Breakfast - Brunch
Sub Category   None

2 cups of flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt (omit if using salted butter)
8 tablespoons butter, cold, cubed
1 cup fresh blueberries
1 teaspoon lemon zest
1/2 cup cold heavy whipping cream
1 large egg
1 teaspoon vanilla extract
Lemon glaze-
1 cup powdered sugar
1-2 tablespoons lemon juice (you can use milk instead)

Preheat oven to 400 degrees. In a large mixing bowl, whisk together flour, sugar, and salt until combined. Add the cubed butter and cut it into the dry ingredients with a pastry blender or fork until you have small pea-sized crumbs. Gently stir in the blueberries and lemon zest.
In a separate bowl, whisk together heavy whipping cream, egg, and vanilla until full combined. Pour the mixture into the dry ingredients and gently fold until just combined, making sure not to over mix the dough.
Scoop the dough out onto a lightly floured surface and form it into a ball, then flatten it into a circle about 1 inch thick. Cut the dough into 8 equal sized triangles (like a pizza). Place each triangle onto a baking sheet, leaving a little room in between. Gently brush the top of each scone with a little bit of heavy whipping cream or egg whites.
Bake at 400 for 20-25 minutes or until lightly golden brown. Remove from the oven and allow to cool for 10 minutes. Whisk together the powdered sugar and lemon juice until well combined. Top the scones with the glaze.

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