Making Blueberry Scones ~ Einkorn Flour скачать в хорошем качестве

Making Blueberry Scones ~ Einkorn Flour

Recipe from AncientGrains.com Einkorn Lemon Blueberry Scones Ingredients: ▪︎ 2 1/2 cups Organic All-Purpose Einkorn Flour ▪︎ 5 Tbsp Cold Butter ▪︎ 3 Tbsp Sugar ▪︎ 1 Tbsp Baking Powder ▪︎ 1/2 tsp Salt ▪︎ 1 cup Cream ▪︎ 1 cup Blueberries (fresh) ▪︎ 1 1/2 Tbsp Lemon Zest ▪︎ 4 Tbsp Sugar (to sprinkle on top before baking) ▪︎ 1 Tbsp Milk Lemon Glaze: ▪︎ 1 cup Powdered Sugar ▪︎ 2-3 Tbsp Lemon Juice Instructions: 1. Preheat oven to 425 degrees. 2. In a food processor, add flour and butter. Pulse 8-10 times or until mixture resembles cornmeal. 3. Add the baking powder, sugar, and salt. Pulse again. 4. Pour the mixture into a large mixing bowl and add the cream. Mix until the flour mixture is wet. Don't over mix. 5. Add the blueberries and the lemon zest. Fold in with a rubber spatula. (Try not to mash the blueberries). 6. Spray a 9-10 inch cake pan with non-stick spray. Pat the scone dough into the bottom of the cake pan. 7. Cover a large baking sheet with parchment paper and turn the scone onto it. Use a knife to slice into (8) even pie-shaped scones. Separate the scones a little on the baking sheet. 8. Brush with milk and sprinkle with sugar. 9. Bake at 425 degrees for 15-18 minutes or until golden brown. For the Lemon Glaze: 1. Prepare the Lemon Glaze while the Scones are baking. In a small bowl, add the powdered sugar and 2 tablespoons of the lemon juice. Mix. Add up to 1 more tablespoon lemon juice to reach desired consistency. You should be able to drizzle the Glaze. 2. When the Scones are finished baking, take them out of the oven and allow them to cool for 5 minutes. 3. After 5 minutes, drizzle the lemon glaze over the Scones. Enjoy warm or cold.