Any day is
an excellent day to have a few friends over for tea, so here is a
new recipe to try and hopefully a little motivation to invite
some of your girlfriends over to hang out and chat.
That is
just what I did yesterday. I am lucky enough to have some pretty
wonderful friends here in Asheville, and some of the ladies I know
happened to have time to hang out on a Thursday afternoon, so I
invited them over to my place. (Doesn't my new
table runner look awesome, btw, not bad for previously being a
pile of scraps!) I served Lemon Blueberry Scones, raspberry thyme
tea and espresso. I also tried out a new-to-me kitchen item that I
love, cultured
buttermilk powder.
There
are so many recipes that I wanted to try that call for buttermilk,
but I never want to buy it by the half gallon because I will use
one cup of it and waste the rest-until now. I spotted this little
retro looking can in my grocers baking aisle. It's powdered
buttermilk! Just add some of the powder to dry ingredients in any
recipe that calls for butter milk, and add water, as directed, to
the wet ingredients---presto! No more wasted buttermilk. I thought
it was neat and I have no idea why I didn't learn about it
sooner…anyway. Here is the recipe for the scones:
Lemon
Blueberry Scones
2
cups flour + more for berries and counter top
4
teaspoons baking powder
3/4
teaspoon salt
1/4
cup sugar
6
tablespoons butter, cold and chopped into small chunks
3/4
cup buttermilk or 3T cultured butter milk poweder+3/4 cup of
water
1
egg, beaten
1
cup blueberries frozen blueberries, rinsed and thawed
zest
of one lemon
Preheat
the oven to 375. Combine dry ingredients + lemon zest in a mixing
bowl. Cut in butter until crumbly. Make a well and add water and
eggs. Mix lightly until just combined. In a separate bowl, sprinkle
blueberries with four and toss to coat. This will help prevent your
dough from turning blue. Add berries to dough and fold together.
Turn out on floured surface. This dough is super sticky -- dont be
alarmed. Carefully pat it into a circle about ¾ inches thick. Cut
like a pizza into wedge shapes and carefully transfer to grease
cookie sheet. Bake for 25 min. Cool and glaze.
Lemon
Glaze
2
cups confectioners sugar
Juice of
one lemon
3
table spoons of butter
Combine in
an electric mixer until smooth. Add water if needed to thin.
Drizzle over cooled scones. Enjoy!
