| June 7, 2017 -- June ushers in Blueberry season in New England. Blueberries are a versatile fruit, and appear in recipes from muffins to cakes, smoothies to salads, and more! The Blueberry Council is a great source of recipes for this tasty treat. This recipe for Blueberry Thyme Scones is a great idea for Grange refreshments or potlucks!
Blueberry Thyme Scones
INGREDIENTS:
2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons cold butter, cut in small pieces
1 cup frozen blueberries
2 teaspoons fresh thyme leaves
1 teaspoon lemon zest
1/4 teaspoon freshly cracked black pepper
1/2 – 2/3 cup milk
1 egg, lightly beaten
DIRECTIONS:
Preheat oven to 400°F. Grease baking sheet with nonstick cooking spray.
In bowl combine flour, sugar, baking powder and salt. Using pastry cutter , or two knives, cu t in butter until mixture is size of very coarse crumbs. Stir in blueberries, thyme leaves, lemon zest and cracked black pepper. Stir in ½ c u p milk until mixture just holds together, addremaining milk if mixture is too dry.
On lightly floured surface knead dough and shape intoan 8-inch circle, about 1-inch thick. Cut into 8 wedges andtransfer to prepared baking sheet. Brush tops with beatenegg and bake 20 minutes or until tops are golden.
Cool 2 minutes on baking sheet. Transfer to wire rack and cool slightly. Serve warm or at room temperature.
YIELD: 8 scones
SOURCE: http://www.blueberrycouncil.org/blueberryrecipe/blueberry-thyme-scones/ |
