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secret life of scones.

January 17, 2011

history tells us that scones originate from Scotland, Ireland and England – tastebuds tell us they are a fantastic way to spend a chilly night at home. unfortunately, in my quest to find more info about these delicate little beauties, i learned more about the coronation of Scottish Kings…fyi – Scone Palace is not a bakery.

tonight’s plan…mini lemon-blueberry scones and man-sized vanilla cream scones (and a teensy batch of tiny cookies).

Mini Lemon-Blueberry Scones

2 cups, all purpose flour, 1/4 cup sugar, 3 tsp baking powder, 1/2 tsp salt, 1/2 cup cold butter (cut into small peices), 1/2 cup dried blueberries, 1 egg, 1/2 cup heavy cream, zest and juice of one lemon

Preheat your oven to 350 degrees farenheit. 

In a large bowl, combine the dry ingredients. Mix in dried blueberries until they are coated in flour – this will prevent them from dropping to the bottom of your scones. Drop in the peices of butter and toss until covered in flour. Work in the flour by pinching the butter peices until the mixture looks like little peas. Beat the egg and whipping cream together with lemon zest and juice.

Make a small well in the dry ingredients and pour in the wet ingredients. Mix gentley until a rough ball forms. Empty the dough onto your counter and knead gentley until the dough forms a smooth ball – try to limit the kneading for a flakier scone.

Split the dough into two peices and form into two discs, each about an inch thick. Cut the discs into six or eight peices – depending on how big you want your minis 😉

Arrange the scones on a baking sheet and brush with more cream and sprinkle with turbinado sugar.

Bake until golden on the bottom and there is a light sugary crust on top.

Enjoy these minis with butter, jam or lucious devonshire cream (found at most Canadian grocery stores near the yogurt).

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