INGREDIENTS
DIRECTIONS
Blueberry
Scones
SERVINGS 8 • PREP TIME 15 minutes COOK TIME 35 minutes
INGREDIENTS
• 1½ cups all purpose flour
• 1¾ teaspoons baking powder
• ½ teaspoon salt
• 4 tablespoons granulated sugar
• 6 tablespoons Cabot Extra Creamy Premium Unsalted Butter, cut in cubes and chilled
• 1 teaspoon of vanilla bean paste or vanilla extract
• 1 / 3 cup heavy cream
• 1 egg
• 1 cup blueberries( fresh or frozen) Glaze topping
• ½ cup confectioners sugar
• 2 teaspoons milk
• 1 dash( 1 / 8 teaspoon) of your favorite flavoring like vanilla extract or lemon juice
DIRECTIONS
1. PREHEAT the oven to 375 ° F. Line a baking sheet with parchment paper.
2. WHISK together the egg, cream and vanilla bean paste or extract in a bowl.
3. MIX flour, sugar, baking powder and salt together in another bowl. Add in the chilled, cubed butter. Using the back of a fork or finger tips, crumble up the butter with the flour mixture until the mixture is fairly coarse.
4. ADD in the egg mixture( save a tablespoon of the mixture for brushing) and use a spatula to fold the batter. Make sure to not over mix to maintain the flaky layers of the scone. Gently fold in the blueberries.
5. SHAPE the dough on a lightly floured surface into a round, flat disk about 8-inch in diameter. Slice into 8 wedge-shaped pieces.
6. PLACE each slice onto the parchment paper covered baking sheet. Brush with the extra tablespoon of saved egg mixture. Bake for about 20-22 minutes or until golden brown.
7. REMOVE from the oven and let cool on the pan for about 10 minutes before transferring them to a cooling rack to cool completely.
8. MIX the powdered sugar and milk in a small bowl. Add more milk or powdered sugar until it reaches your desired thickness. Add in the flavoring of your choice.( To make it a glaze rather than a drizzle, make the mixture thicker with more powdered sugar or less milk and paint it on the scones.)
9. DRIZZLE the icing across the cooled scones and enjoy it with a cup of coffee or tea.
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