What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Zingy Lemon Blueberry Scones! Question: What do you get when you cross a cake and a quick bread? Answer: An English Scone, of course! Now here’s an excuse to eat something lightly sweetened in the middle of the day. Scones are popular with brunch or afternoon tea in some countries. They are made in a single-serving size and come in several variations. By adding fresh fruit and a sprinkling of sanding sugar, the results are astounding. Drizzle a lemony glaze on top to transform this beauty into a dessert as well.
ZINGY LEMON BLUEBERRY SCONES
3 cups flour
1/3 cup plus 1 tablespoon sugar
1 tablespoon baking powder
1 teaspoon sea salt
1 teaspoon granulated lemon citrus peel
1 1/2 cups butter
1 1/2 cups blueberries
1/2 cup chopped almonds
3/4 cup milk
White sanding sugar, for sprinkling
Lemon Glaze Icing Ingredients:
2 cups powdered sugar
2 teaspoons butter, softened
1 tablespoon granulated lemon citrus peel
1/4 cup lemon juice
Preheat oven to 375°. Line a large with sheet with a Silpat nonstick baking mat. Mix the flour, sugar, baking powder, sea salt, and lemon citrus peel in a large bowl. Add butter and blend until crumbly. Fold in the blueberries and almonds. Stir in the milk. On a lightly floured surface, transfer dough. Form into two 6-inch disks. Cut each disk into 6 wedges. Gently transfer wedges to the prepared sheet; brush with milk; sprinkle lightly with the sanding sugar. Bake for 25-30 minutes, rotating pan halfway through. Cool on the pan. Drizzle with lemon glaze. Serve warm.
Whisk together powdered sugar, butter, lemon citrus peel, and lemon juice until smooth. Drizzle over warm scones.