Giant Buttermilk Blueberry Scones with Lemon Glaze • 1 cup of sugar • 1 tablespoon of baking powder • pinch of salt • 4 cups of Bob’s Red Mill All-Purpose Flour • zest of 1 lemon • 1 ½ sticks of grated ice cold unsalted butter • 2 eggs • 1 cup of buttermilk • 1 cup of fresh blueberries • ¾ cup of powdered sugar • juice of 1 lemon Makes 12 giant scones Procedures: 1. Preheat the oven to 375°. 2. In a large bowl combine together the sugar, baking powder, salt, flour, lemon zest and butter. Set aside. 3. In a separate small bowl whisk together the eggs and butter milk until combined and then add it to the other bowl with the dry ingredients. Mix until a soft dough has been formed. 4. Transfer the dough to a clean surface that has been lightly dusted with flour. Form a large disc and then add the blueberries to the top of it. Gently fold the dough over twice to make sure the blueberries have been incorporated throughout the dough and then form it again to a disc. 5. Make 12 slices into the dough and transfer each slice to a cookie sheet tray lined with parchment paper. 6. Bake in the oven for 22 to 25 minutes or until lightly golden brown on top. Let cool to room temperature. 7. In a small bowl whisk together the powdered sugar and lemon juice until smooth and drizzle over the cooled scones. 8. Serve.
by Bob's Red Mill via Endless Supplies Store - Brands