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Raciónes: 8

Ingredientes

Cost per serving $0.76 view details
  • 2 c. all-purpose flour
  • 3 Tbsp. sugar plus more for sprinkling tops
  • 1 Tbsp. baking pwdr
  • 3/4 tsp salt
  • 6 Tbsp. (3/4 Stick) Cool Unsalted Butter Cut In Pcs
  • 1 1/2 c. fresh blueberries picked over and rinsed
  • 1 Tbsp. grated lemon zest
  • 1/3 c. heavy cream plus more for brushing tops
  • 2 lrg Large eggs lightly beaten

Direcciones

  1. 1. Adjust rack to center of oven, and heat to 400F. Place a Silpat baking mat on a baking sheet, and set aside.
  2. 2. In a large bowl, sift together flour, 3 Tbsp. sugar, baking pwdr, and salt. Using a pastry blender, or possibly two knives, cut in butter till the largest pcs are the size of small peas. Stir in blueberries and zest.
  3. 3. Using a fork, whisk together cream and egg in a liquid measuring c.. Make a well in the center of dry ingredients and pour in cream mix. Stir lightly with fork just till dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
  4. 4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to create eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake till golden, 20 to 22 min. Transfer scones from baking sheet to wire racks to cold.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 88g
Recipe makes 8 servings
Calories 240  
Calories from Fat 107 45%
Total Fat 12.11g 15%
Saturated Fat 7.06g 28%
Trans Fat 0.0g  
Cholesterol 82mg 27%
Sodium 711mg 30%
Potassium 78mg 2%
Total Carbs 28.03g 7%
Dietary Fiber 1.6g 5%
Sugars 2.85g 2%
Protein 5.18g 8%
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