Date
November 14 2018
New Recipe Alert! Blueberry Spelt Scones With a Lemon Glaze
Scone Ingredients:
2 cups White Spelt Flour
1 Tbsp Baking Powder,
1/2 tsp Salt
2 Tbsp Granulated Sugar - sift together.
5 Tbs Butter (cold)
1 Cup Fresh Blueberries
1 1/4 C Heavy Whipping Cream
Directions:
- Sift together flour, baking powder and sugar.
- Add cold butt and cut it into mixture with a pastry fork until crumbly.
- Add blueberries and gentle mix in to the dry ingredients with your hand.
- Next add heavy cream and mix. Do NOT over mix (very much like when making biscuits.).
- Place on floured cutting board and roll into a log approx. 12" long 3" wide 1 1/4" thick.
- Cut into squares and then cut again into triangles for the classic scone shape.
Place on ungreased cookie sheet and bake for 15-20 min. at 400 degrees. I baked mine for 15 minutes as I have a convection oven.
Lemon Glaze Ingredients: make in a double boiler or microwave.
1/2 Cup freshly squeezed lemon juice
2 cups confectioners' sugar
1 T butter (unsalted)
1 lemon, zest finely grated.
Directions:
- Mix lemon juice with confectioners' sugar and sift until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method or in a microwave safe bowl.
- Whisk in 1 T butter (unsalted) and 1 lemon, zest finely grated.
- Either nuke the glaze for 30 seconds or continue whisking in the double boiler.
- Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of scones.
- Let it set a minute before serving.
SUPER EASY - Total mix time for all of it is maybe ten minutes.
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