A Sweet Treat

Just before the holidays The Husband suggested we have our neighbours from across the street over for coffee and a chat.  They are a very nice retired couple and are just as busy as us with our teenage kids and full time jobs.  Now, I can't remember the last time I had seniors over for coffee – other than my parents – so I wanted to bake something nice for us to nibble on while we had our visit.  After peering into the fridge and eyeing the organic blueberries I'd purchased yesterday,  I decided on Organic Blueberry Scones with Lemon Glaze.

Organic Blueberry Scones with Lemon Glaze
2 cups all-purpose organic flour
3 tablespoons organic cane sugar, plus 1 tbsp more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons cold unsalted organic butter, cut into pieces
1 cup fresh organic blueberries (picked and washed of course)
1 teaspoon grated organic lemon zest
1/3 cup organic cream, plus 1 tbsp more for brushing tops
2 large organic eggs, lightly beaten

1 tbsp organic lemon juice
1/2 cup icing sugar

Preheat oven to 400 degrees.

Sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.

Whisk together cream and egg. Lightly mix the liquid into the dry ingredients.  Be careful not to crush the blueberries.  Turn out onto a lightly floured surface, and gently knead 4 – 6 times.

Pat dough into a 6" square and cut into 3" squares with a floured knife.  Cut each square into a triangle and cut each triangle again.  Transfer onto a baking sheet lined with parchment paper.  Brush tops with cream and sprinkle with sugar.

While scones are baking mix lemon juice with icing sugar.  The mixture should be fairly thick but still drizzle from the end of a spoon for lightly glazing the scones.

Bake for 18 – 21 minutes until golden brown.  Remove from pan and let cool on a baking rack.  Once completely cool, drizzle lemon glaze on top.

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