NEW - Gluten Free Artisan Workshop dates for April + May 2019

Blueberry Scones

Jul's Fruit Scone Mix

What you need:

-1 Jul's Fruit Scone Mix 

-3/4 cup cream

-1 tsp apple cider vinegar

-1/3 cup sugar (any granulated type)  

-2 tbsp grated lemon peel

-½ cup chilled butter, cubed

-2 eggs

-1 tbsp lemon juice

-1 tsp vanilla       

 -1 cup fresh or frozen fruit

Direction

  1. Preheat oven to 430°F.  Line baking pan with parchment paper.

  2. Stir only ½ cup cream with apple cider vinegar & let sit.

  3. Blend together Jul’s Fruit Scone Mix with sugar and lemon peel in a large mixing bowl.

  4. Cut butter into the dry ingredients using pastry cutter or two knives,  cutting into pea size pieces.

  5. Whisk egg, lemon juice and vanilla into the cream mixture.

  6. Carefully mix dry & wet ingredients until a thick moist dough forms – if dough is too dry add more cream, if too sticky add 1 – 2 tsp of sweet rice flour.  Fold in the blueberries.

  7. Turn the dough onto lightly floured surface.   (using the sweet rice flour contained in the   mix)    Pat the dough into a round disk about 8” in wide and ¾” – 1” thick.

  8. Brush remaining cream over top of dough.  Sprinkle top with course sugar (optional)

  9. Cut circle into 8 -10  wedges with a knife.  Using a pie lifter transfer the wedges onto the lined baking pan and evenly spread them out so they are at least 2 inches apart.

  10. Bake for 11 - 13 minutes until scones have risen and are golden in colour.

  11. Cool on wire rack.

Glaze

Mix  together ½ c powdered sugar and lemon juice  in a small bowl until you get a thick glaze.  Start with 1 tablespoon of lemon juice and add an additional tablespoon if you would like a more fluid glaze. Drizzle the glaze over the top of scones and enjoy!!

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These are best enjoyed fresh the day you make them.  Leftovers I recommend freezing them and then warming them up in the microwave or on a low heat in the oven before eating them and they'll be good as new!