{"id":6105,"date":"2016-03-23T07:00:25","date_gmt":"2016-03-23T12:00:25","guid":{"rendered":"http:\/\/www.missalaneyus.com\/wordpress4\/?p=6105"},"modified":"2018-02-04T14:13:18","modified_gmt":"2018-02-04T20:13:18","slug":"6105","status":"publish","type":"post","link":"http:\/\/www.missalaneyus.com\/wordpress4\/2016\/03\/6105\/","title":{"rendered":"Lemon Blueberry Scones"},"content":{"rendered":"

Easter is coming up folks. What are you making? Not sure, yet? Can I recommend these scones?<\/p>\n

Several years ago, I was a scone making machine. I made them with a number of different fruits, but always used the same base recipe from\u00a0Orangette<\/a>, because\u00a0it was simple. Also, the results were delicious.<\/p>\n

\"scones\"<\/p>\n

This particular version is light and tender. Each one is flecked with lemon and studded with blueberries. They’re also crowned with a tart and sweet powdered sugar glaze. Make these the day of your event for the best flavor and texture. you won’t be disappointed. And neither will the Easter bunny.<\/p>\n

Lemon Blueberry Scones<\/strong>
\nAdapted from Orangette<\/a><\/em><\/p>\n

Scone Ingredients<\/strong>
\n\u00bd c. skim milk
\n1 egg
\n2 c. all-purpose flour
\n2 tsp. baking powder
\n\u00bd tsp. salt
\n\u00bd a stick unsalted butter, cubed and chilled
\n3 tbsp. sugar
\nZest from half a lemon
\n1\/2 c. frozen blueberries<\/p>\n

Lemon Glaze Ingredients<\/strong>
\n1 c. powdered sugar
\nZest from half a lemon
\n1\/4 tsp. vanilla
\n2 tbsp. skim milk<\/p>\n

Directions<\/strong>
\nPreheat oven to 425 degrees Fahrenheit.<\/p>\n

In a small bowl, beat together the milk and the egg. Set aside. Then, in a large bowl, mix flour, baking powder, and salt. Rub the butter into the flour mixture, working until you have lumps no bigger than a pea. (I used my hands here.)<\/p>\n

Then, add the sugar, lemon zest and frozen blueberries. Mix together. Pour the wet ingredients into the dry, but reserve a little bit of the milk-egg mixture to use as a glaze later. Bring dough together gently with a wooden spoon.<\/p>\n

Turn dough out onto a lightly floured counter or floured piece of parchment paper. Knead it no more than 12 times. Next, pat dough into a round circle, approximately \u00bd-inch thick. Then, cut into 8 or 12 wedges. Place on an ungreased baking sheet lined with parchment paper. Then, use a pastry brush to glaze the wedges.<\/p>\n

Bake for 10-15 minutes, or until golden. Cool on a rack.<\/p>\n

While the scones are cooling, put the powdered sugar in a small bowl. Add the lemon zest, vanilla and skim milk. Whisk together until smooth. Adjust seasonings, if needed.<\/p>\n

When the scones have cooled, drizzle them with the glaze. Let the frosting set-up and then, serve. These are best the day they’re made.<\/p>\n\"Facebook\"<\/a>\"twitter\"<\/a>\"pinterest\"<\/a>\"mail\"<\/a>","protected":false},"excerpt":{"rendered":"

Easter is coming up folks. What are you making? Not sure, yet? Can I recommend these scones? Several years ago, I was a scone making machine. I made them with a number of different fruits, but always used the same base recipe from\u00a0Orangette, because\u00a0it was simple. Also, the results were delicious. This particular version is […]<\/p>\n","protected":false},"author":1,"featured_media":6108,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[790],"tags":[1063,83,857,1048,377,1062,1061],"yoast_head":"\nLemon Blueberry Scones - MISSALANEYUS<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.missalaneyus.com\/wordpress4\/2016\/03\/6105\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lemon Blueberry Scones - MISSALANEYUS\" \/>\n<meta property=\"og:description\" content=\"Easter is coming up folks. What are you making? Not sure, yet? Can I recommend these scones? Several years ago, I was a scone making machine. I made them with a number of different fruits, but always used the same base recipe from\u00a0Orangette, because\u00a0it was simple. Also, the results were delicious. 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