Tuesday, September 1, 2009

Zested Blueberry Scones

2 c. flour
1/8 c. natural cane sugar
1 Tbls. baking powder
1/2 tsp. salt

Mix above ingredients.

5 Tbls. butter
Cut into above mixture until crumbled well.

In a separate bowl, mix:

1 egg, beaten
1/4 c. milk
1/4 c. blueberry yogurt
1/8 tsp. orange zest

Mix wet ingredients well, then add to dry ingredients. Knead lightly, adding flour if needed. Turn out onto floured surface, gently knead in :

1/2 c. frozen blueberries

Form into circle. Cut in 8 wedges. Place on greased or parchment covered cookie sheet.
Bake at 425 F for 12-15 minutes until golden brown.

Serve warm, or cool and glaze with powdered sugar glaze, jam, or lemon curd.

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