Scone ingredients:
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon almond extract
8 tablespoons cold, unsalted butter, shredded or blended
1/2 cup granulated sugar
2/3 cup milk (coconut, almond, 2%, cashew, soy, etc.)
1/2-3/4 cup blueberries (dried or fresh)
Citrus Glaze Ingredients:
1/4 cup water
1 tablespoon light corn syrup
3 cups powdered sugar
Juice of one large orange or lemon
Directions: Yield 12-16 scones + 2 1/2 cups citrus glaze
Scones:
-Preheat oven to 425 F degrees
-Line baking sheet with parchment paper or a silicone mat
-In a large bowl, mix together flour, baking powder, and salt
-Add in butter and mix until dough looks like fine crumbs (best done with a stand or hand mixer)
-Add sugar and continue to mix
-Add milk, almond extract and blueberries. Mix until a rough dough forms
-Place dough on a floured surface and knead gently until a dough ball can be formed
-Cut dough into 2 balls
-Roll out dough balls until they are each about 1 1/2 inches thick
-Cut circles into 6-8 pieces
-Place pieces on prepared baking sheet
-Optional: sprinkle tops with a dusting of sugar or top with extra blueberries
- Bake for 10-12 minutes (until golden on sides)
-Cool on cooling rack 15 minutes
-Brush, dip, or drizzle with glaze
-Let glaze harden 10 minutes
-Enjoy!
Glaze:
-Stir water, corn syrup, and juice together
-Mix in powdered sugar, one cup at a time until smooth
-top scones with glaze
-Enjoy!
*Recipe tips:
-Butter should be very cold when being added to the mixture. It may be a good idea to put your butter in the freezer a few minutes before using it. The butter can be added by shredding it with a grater. Butter must be added this way, because scones are pastry like and we want to give them a flaky texture. As well, small pieces of butter will bake better and be dispersed in the dough evenly.
-If you plan to only drizzle your scones with glaze, I recommend halving the glaze recipe.
-Be careful when kneading your dough. Fresh berries will smash if you knead too much or too hard. Keep in mind that we only want to knead it into a dough that can be rolled, we are not kneading it to combine ingredients or to help give it a rise.
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