BLUEBERRY-LEMON SCONES - 1975
- Adam Cloete
- Dec 1, 2016
- 1 min read
SERVINGS: 12 Scones 3 c all-purpose flour ½ c granulated sugar Zest of 1 lemon 1 tsp baking powder 1 tsp baking soda ¼ c cold butter, cut into small cubes 1 c buttermilk ¼ c unsweetened applesauce 1 c fresh or frozen blueberries Glaze 1½ - 2 Tbsp fresh lemon juice 3/4 c confectioners' sugar
1. TO MAKE THE SCONES: Heat oven to 400°F. Line 2 baking sheets with parchment. Put flour in large bowl. Reserve 1 Tbsp of the flour in small bowl. Add granulated sugar, lemon zest, baking powder, baking soda, and ½ tsp salt to large bowl with flour. Cut in butter with pastry blender or hands until fine crumbs form. 2. COMBINE buttermilk and applesauce. Gradually mix with dry ingredients, stirring gently to form dough. Toss berries with reserved flour in small bowl and gently fold into batter. (Mix well, but do not overwork dough.) Separate into 2 equal portions. 3. FLOUR a clean surface and your hands. Press dough into two 1"-thick rounds. Cut each round into 6 wedges. 4. TRANSFER scones to prepared baking sheets. Bake until firm to the touch and golden brown on top, 15 to 18 minutes. Cool on rack. 5. TO PREPARE THE GLAZE: Gradually mix lemon juice into confectioners' sugar in small bowl until just pourable in consistency. Drizzle over scones. Cover leftovers with plastic wrap for up to 3 days.
NUTRITION (per scone): 227 cal, 4 g pro, 43 g carb, 1 g fiber, 4.5 g fat, 2.5 g sat fat, 285 mg sodium Source and photo: Prevention
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