Blueberry Scones
A little more work, but worth the wait. Let your kids help too!
INGREDIENTS
• Zest of ½ of a lemon
• 1 Cup fresh blueberries
• 2 Cups flour
• 1/3 Cup sugar
• 1 Tablespoon baking powder
• ¼ Teaspoon ground nutmeg
• ½ teaspoon salt
• 6 Tablespoon cold unsalted butter, cubed
• ½ C light cream or milk – plus 1 Tablespoon
• 1 teaspoon vanilla extract
Preheat oven to 425F. Grease a baking sheet or line with parchment paper and set aside.
Combine dry ingredients in a large bowl and add lemon zest.
Cut in the butter using two knives or a pastry blender until the mixture resembles pieces the size of peas. Add the berries, tossing gently.
Mix the vanilla extract and cream and add to dry ingredients.
Handle as little as possible, but fold in (with your hands) the wet ingredients until you form a dough ball.
Dust your counter or work surface and hands with flour and begin to knead the dough lightly (only 3 or 4 times).
You should now have an 8-inch circle. Use a pizza cutter to divide the dough into 8 wedges and carefully transfer to the baking pan, leaving space between.
Brush the scones with the remaining cream and sprinkle with a little sugar.
Bake the scones until lightly brown (approximately 15 to 18 minutes), remove and let cool for a few minutes. Transfer to a cooling rack and allow them to cool for 15 additional minutes.
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