Coconut Ice Cream
- 20 Apr - 26 Apr, 2024
Blueberry Scones:
· 2 cups all-purpose flour
· 1 tablespoon baking powder
· ½ teaspoon salt
· 2 tablespoons sugar
· 5 tablespoons unsalted butter, cold, cut in chunks
· 1 cup fresh blueberries
· 1 cup heavy cream, plus more for brushing the scones
Lemon Glaze:
· ½ cup freshly squeezed lemon juice
· 2 cups confectioners' sugar, sifted
· 1 tablespoon unsalted butter
· 1 lemon, zest finely grated
Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, salt, and sugar. Using two forks or a pastry blender, cut in the butter to coat the pieces with the flour. Fold the blueberries into the batter. Make a well in the center and pour in the heavy cream. Mix together. Press the dough out on a lightly floured surface into a rectangle. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until brown. Cool a bit before glazing.
You can make the lemon glaze in a double boiler. Mix the lemon juice with the confectioners' sugar until dissolved in a heatproof bowl in a microwave-safe bowl. Whisk in the butter and lemon zest. Drizzle the glaze over the top of the scones. Let it set a minute before serving.
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