Summer break is here! Furthermore, that implies I lose all enthusiasm for preparing supper… however increase a wide range of eagerness for making an appropriate breakfast!
I adore not being hurried in the mornings.
Made my Strawberry Shortcake Scones, which are a family top choice, however dependably an end of the week thing amid the school year.
The following day (since, why not!) I chose to change them somewhat with blueberries and lemon get-up-and-go.
And afterward made them two additional occasions. Ya, we kind of affection them.
Ingredients :
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- zest from two lemons (about 2 tablespoons), divided
- 6 tablespoons chilled unsalted butter , cut into small cubes
- 1 cup fresh blueberries
- 3/4 cup half and half
- 3 cups powdered sugar
- 1/3 cup half and half
- 1/2 teaspoon vanilla
- lemon zest
Directions :
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, baking powder, sugar, salt, and half of the lemon zest. Add butter and cut in with a pastry blender (or your hands) until mixture resembles crumbs.
- Toss in blueberries and coat lightly with the flour mixture. Add half and half and fold together gently until the mixture just begins to come together and form a soft dough. (Do not knead or over mix the dough.)
- Turn dough out onto a floured surface and pat into a 1-inch thick rectangle or circle. (If dough is very sticky, sprinkle with just a hint of flour.)
- Using a sharp knife, cut into triangles. (If you shaped your dough into a rectangle, you'll get 12. If you shaped the dough into a circle, you'll get 8.)
- Place scones on prepared baking sheet and bake 16-18 minutes or until cooked through and golden.