Lemon-Blueberry Scones with Blueberry Glaze
Definitely not your traditional scone! These scones have a bit of whole wheat flour, a bit of Greek yogurt, a touch of cardamom and ginger–and a nice lemon-blueberry flavor that gets amped up by the addition of a blueberry glaze.
INGRIDIENT
DIRECTION
Step: 1
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
Step: 2
Combine whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ginger in a large bowl. Grate in frozen butter using a box grater and toss until mixture resembles coarse crumbs.
Step: 3
Mix yogurt, cream, egg, and vanilla extract together in a small bowl. Add to the flour mixture to form a crumbly dough, stirring just until no dry clumps of flour remain. Stir in unthawed blueberries.
Step: 4
Pour crumbly dough onto the parchment-lined baking sheet. Press dough together firmly until it forms a cohesive 8-inch circle. Flatten top to ensure the circle is even. Cut into 8 triangular pieces. Arrange the pieces 1 inch apart on the same parchment-lined pan.
Step: 5
Whisk egg and water together in a small bowl for the egg wash. Gently brush over the top of each scone.
Step: 6
Bake scones in the preheated oven until tops are golden brown, 20 to 25 minutes. Let cool completely, about 30 minutes.
Step: 7
Use the back of a wooden spoon to press thawed blueberries through a fine-mesh strainer into a medium bowl to extract 2 or 3 tablespoons of juice. Discards skins and seeds. Whisk confectioners' sugar and lemon juice into the blueberry juice until smooth. Drizzle blueberry glaze over cooled scones.
NUTRITION FACT
Per Serving: 355 calories; protein 6.9g; carbohydrates 46.1g; fat 16.7g; cholesterol 87.5mg; sodium 407.4mg.
The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always getting bigger as well as clear bread.
To made this in a breadmaker , add all the ingredients to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.
