Happy Weekend everyone!
This week I made my favorite breakfast pastry, which is the scone. This weather has been really cold and I’ve drinking lots of tea, so what better treat to go with tea than a good old English scone.
BLUEBERRY LEMON ZEST SCONE
- 1/2 teaspoon of salt
- 8 tablespoons cold butter, cut into pats
- 1 large egg
- 1/2 cup of milk
- 2 tablespoon of lemon zest
- 1 Blueberry Scone Mix (King Arthur Flour)
Preheat oven to 400 degrees. Grease or use parchment paper on baking sheet or scone pan(as seen in this post).
Stir together scone mix and salt, then work butter, mixing until everything is crumbly. In separate bowl stir together egg and milk. Add dry ingredients and lemon zest. If needed drizzle more milk to make dough hold together.
Scoop dough onto baking sheet or scone pan using 1/3 cup for each scone. Bake for 14 to 16 minutes until lightly brown. Remove from oven and wait 5 minutes and drizzle with glaze.
- 1 cup of confectioner’s sugar
- 4 to 5 tablespoon of cream
- 4 teaspoon of lemon zest
Stir together: drizzle over warm scones
I ate my scone with one of my favorite teas; a Yogi Honey Lavender. It’s a soothing serenity blend and caffeine free. I add lemon and honey.
Cheers! and enjoy!