Thursday, July 24, 2014

Blueberry Scones

We had these for Sunday brunch recently. They were fantastic and low calorie given their size. I love eating them. They are light, fluffy with a bite. Serve with yogurt. 

Makes: 14
Calories: 170 per scone
Recipe from The Rose Bakery 
  • 1-3/4 cups of flour
  • 1 tablespoon and 1 teaspoon baking powder
  • 2 tablespoons of sugar
  • 1/2 teaspoon of salt
  • Scant 1/4 cup unsalted butter, cut into cubes
  • Grated zest of 1/2 orange or 1 lemon
  • 1/2 cup blueberries (fresh or frozen; if frozen, don’t thaw them ahead)
  • 1 egg, lightly beaten and divided roughly in half
  • 1/2 cup milk non-fat or 1%
  • Preheat the oven to 400°.  Grease a baking sheet with butter.
  • Add the flour, baking powder, sugar, and salt to a mixing bowl and stir well with a fork.  
  • Add the butter and work it in with your fingers until the mixture resembles coarse crumbs. 
  • Add the citrus zest and incorporate it with your hands.  Stir in the blueberries.
  • Stir one half of the egg with the milk in a small glass measuring cup.  Make a well in the center of the flour mixture and pour the egg/milk into it.  Work the mixture with a fork, then with your hands, just until the dough comes together.  If the dough is sticky, add a little extra flour.  If it doesn’t all come together, add a little extra milk.
  • Turn the dough onto a lightly floured surface and pat out to about 1-1/4 thick.  Use a biscuit cutter or mug to cut them. Place them on the prepared baking sheet.  
  • Brush the scone tops with the remaining 1/2 egg, then sprinkle the scones with some light sugar.
  • Bake them for about 15-20 minutes. When the tops begin to brown, take them out. 

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