Blueberry Scones

• porzioni: 8 servings
• tempo di preparazione: 10 minutes
• tempo totale: 1 hour

Ingredienti

Scones

2 1/2 c. (300 g.) all-purpose flour, plus more for surface

1/2 c. (100 g.) granulated sugar

2 1/2 tsp. baking powder

1 tsp. kosher salt

1/2 c. (1 stick) cold unsalted butter, cut into cubes, plus 2 Tbsp. unsalted butter, melted

1 c. fresh or frozen blueberries

1 tsp. finely grated lemon zest

1 large egg, beaten to blend

2/3 c. buttermilk

1/2 tsp. almond extract

1/2 tsp. pure vanilla extract

1 tbsp. coarse sugar

Glaze

1/2 c. confectioners' sugar

Zest of 1 lemon

Juice of 1/2 lemon

1 tbsp. (or more) heavy cream

Istruzioni

Scones

In a large bowl, whisk flour, granulated sugar, baking powder, and salt. Add butter and cut into flour mixture with your hands or a pastry cutter until crumbles are the size of peas. Add blueberries and lemon zest and toss to coat.

Make a well in center of blueberry mixture. Pour egg, buttermilk, almond extract, and vanilla extract into well. Mix with your hands until just combined.

Turn dough out onto a lightly floured surface and pat to an 8" circle. Cut into 8 triangles and arrange on a large parchment-lined baking sheet. Brush scones with melted butter and sprinkle with coarse sugar. Freeze 10 minutes.

Preheat oven to 400°. Bake scones until lightly golden, about 25 minutes. Let cool 5 minutes, then transfer to a wire rack and let cool completely.

Glaze & Assembly

In a small bowl, whisk confectioners' sugar, lemon zest and juice, and cream until smooth, adding more cream if needed until desired consistency is reached.

Drizzle glaze over cooled scones.

Nutrizione

• Calorie: 363
• Grassi Totali: 13 g
• Grassi Saturi: 8 g
• Grassi Trans: 0 g
• Colesterolo: 57 mg
• Sodio: 322 mg
• Carboidrati Totali: 54 g
• Fibra Alimentare: 2 g
• Zuccheri Totali: 25 g
• Proteine: 6 g